Dhal Makhani Tamil Style

Method

1. 1

   Soak whole black lentils: Wash 1 cup whole urad dal (black dal). Soak overnight. Drain.

2. 2

   Pressure cook: Cook soaked urad dal with 3 cups water, a pinch of salt and half tsp turmeric for 8-10 whistles until very soft and creamy. The dal should be almost porridge-like.

3. 3

   Fry onions: Heat 3 tbsp oil. Add 1 large finely chopped onion. Cook 12 minutes until golden.

4. 4

   Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry 2 minutes.

5. 5

   Add tomatoes: Add 3 chopped tomatoes. Cook 8-10 minutes until oil separates.

6. 6

   Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp garam masala. Fry 2 minutes.

7. 7

   Combine with dal: Add the cooked urad dal to the tomato masala. Mix well.

8. 8

   Simmer long: Cook on low heat 15-20 minutes stirring frequently. The longer it cooks the creamier it becomes.

9. 9

   Add butter: Add 3 tbsp butter and 2 tbsp cream at the end. Stir gently.

10. 10

    Serve: Adjust salt. Tamil style dhal makhani has a slightly spicier profile than Punjabi version. Serve with roti, naan or steamed rice.