RECIPES
Crafting Future Structures with a Taste of Goldiee
Dal Makhani Desi Style
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For the slow-cooked lentil base, rinse whole black lentils (maa ki dal), a handful of kidney beans (rajma), and a handful of chana dal thoroughly. Pressure cook them together with water, salt, mustard oil, and finely chopped garlic for 5-6 whistles, then let it simmer on low heat until creamy.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings
5
Diet
veg
Cuisine
North Indian (Dhaba Style)
Ingredients
- 1½ cups prepped black lentils + rajma + chana dal
- 2 large tomatoes, finely chopped
- 1 medium onion, finely chopped
- 1 tbsp finely chopped garlic + 1 tsp ginger-garlic paste
- 2 tsp Goldiee Dal Makhani Masala
- 1 tsp Goldiee Coriander Powder
- A pinch of Turmeric Powder
- Salt to taste
List of Ingredients for tempering
1 tbsp butter, 1 tbsp ghee, ½ tsp cumin seeds
List of Ingredients for Garnish
A swirl of fresh cream, a pat of butter, and fresh coriander leaves
Instructions
- 01 In a pressure cooker, add the soaked black lentils, rajma, and chana dal along with water, salt, 1 tbsp mustard oil, and finely chopped garlic. Cook for 5-6 whistles, then reduce heat and let it simmer until the lentils mash easily.
- 02 In a separate heavy pan, melt the butter and ghee together. Add cumin seeds and let them crackle.
- 03 Add the chopped onions and ginger-garlic paste; sauté until golden brown. Toss in the chopped tomatoes and cook until soft and mushy.
- 04 Add Goldiee coriander powder, a pinch of turmeric, and the core Goldiee dal makhani masala. Cook the spice mixture until oil and butter separate from the edges.
- 05 Mash the boiled lentils slightly with the back of a ladle, then pour them directly into the prepared tempering. Mix thoroughly.
- 06 Let the dal simmer on low heat for another 10-15 minutes, stirring occasionally, to develop its classic creamy texture. Stir in fresh cream or home malai, top with a pat of butter, garnish with coriander, and serve hot with parathas.
15 Mins
