Dal Makhani – Oberoi Style

This recipe has been
copiedreproduced many many times across the internet. This is the original one, given to me personally by the Chefs at the Oberoi in Bangalore.
Source : inspired by a great dal at the Oberoi in Bangalore
Cuisine: Indian
Prep time: 15 mins plus soaking time
Cooking time: 1.5 hour
Serves: 4 – 6 people, depending how you use it
ingredients
150g whole urad dal (black lentils)
50g rajma (red kidney beans)
50g channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans)
10g ginger, peeled
2 – 3 garlic cloves
2 green chillies
salt to taste
for tadka
50g ghee
1 tspn cumin
2 – 3 garlic cloves
pinch asafoetida powder
0.5 tspn fenugreek seed
100g tomato paste or puree
to finish
100g butter
30 ml cream
0.5 tspn or more chilli powder
0.5 tspn garam masala
method
Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time.
Chop the garlic, ginger and green chillies finely.
Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.
To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle. Add the garlic and fry until beginning to colour. Add the asafoetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chilli powder, butter and cream. Simmer gently for 30 minutes.
Add the garam masala and adjust seasonings. YUM. This recipe has been copied many times. See the original post here