Dhabe Wali Daal Makhni !!!

Dhabe Wali Daal Makhni

Dhabe Wali Daal Makhni !!!

A ‘daal’ is ordinary till you add the magic touch of a ‘tadka’ to it. Then it becomes extraordinary! Daal Makhhni is an all time favourite of one and all! Spices, chilies and other ingredients make this daal magical, but the lead player is quality butter like Verka. It elevates the flavour of the humble daal to new heights. Verka Ghee adds that heady aroma of ‘desi cuisine”!

Dhaabe waali Daal Makhhni Ingredients:

• 1 cup urad sabut
• a handful of raajmah
• 2 tbsp Verka Ghee
• 1⁄2- 3⁄4 tsp jeera
• 1 tsp each, cloves, broken cinnamon bits and whole peppercorns
• 3⁄4 cup sliced onions
• 3 medium sized tomatoes, blended into a puree
• 1 tbsp garlic paste
• 2 cups Verka Whole Milk
• 2-3 tbsp Verka Butter
• 1⁄2 tsp ‘degi mirch’
• 1-2 green chilies cut into strips
• 1 tbsp ginger, sliced into matchsticks
• Salt to taste
• 2 tbsp cream or 4 tbsp Verka Milk Powder

Method:

• Pressure cook the daal with some salt and minimal water till tender.
• Using another pan, heat Verka Ghee, add jeera and whole spices.
• When they splutter, add onions. Fry till brown.
• Add tomato puree, chilies and degi mirch, then cook till blended.
• Tip the tadka into the daal, add 2 cups of Verka Milk and cook on a slow fire for 30-40 minutes.
• Add ginger and Verka Butter and cook further till you have a velvety, aromatic daal.
• Serve garnished with garam masala and green dhaniya.

Note: Don’t rush this cooking process. Slow cooking is the name of the game! Another method is to cook all the ingredients together and then slow cook with butter and ghee for a long period. A drizzle of cream on the top makes this daal richer. A convenient and healthy option to cream is a runny paste of Verka Milk powder, blended with boiling water!