Channa Dal Makhani

  1. Chana daal - 1 cup (200 gm)
  2. Makhaana - 1 cup
  3. Mustard oil (or any vegetable oil) - 8 tbsp
  4. Jeera - 1/2 tsp
  5. Tejpatta (Bay leaves) - 2
  6. Garam masala: Cloves- 4
  7. Chhotee ilaayachi - 2
  8. Daalchini (cinnamon ) - 1 inch thin strip
  9. Onion - 1medium size (finely chopped)
  10. Ginger Garlic paste - 1 heaped tbsp
  11. Tomato - 1 medium (chopped)
  12. Powdered masala: Haldi powder- 1/2 tsp
  13. Red Chilly powder- 1tsp
  14. Garam masala powder - 1 tsp.
  15. Salt - to taste
  16. Dhania patta - a bunch (chopped finely)
  17. Sugar - 1/2 tsp.
  18. Desi ghee- 2 tbsp
Preparation Method: 
  1. Boil the daal with salt and haldi powder in 750 ml water, pressure cooking on medium flame 8 minutes after it whistles is a good measure of time.
  2. Daal should become tender but not so much that it breaks after boiling. The daal structure must remain intact.
  3. Heat 2 tbsp desi ghee in a karaahi or thick frying pan. Fry the makhaana in it on low flame till it starts turning pink. Turn off the flame. Transfer the fried makhaana to a dry vessel.
  4. Heat the oil in the karaahi. Put jeera, tejpatta, garam masala to it. When the jeera begins to splutter, add chopped onion. Saute for 4 minutes on medium heat or till onion turns transparent and pinkish.
  5. Mix the ginger garlic paste with a little water and strain out the juice of the paste completely. This is done so that the daal's consistency remains smooth.
  6. Add the ginger garlic juice to the onion being fried in the karaahi. Sauté for 2 minutes. Add the chopped tomatoes, powdered masalas, sugar and half tsp salt.
  7. Saute for 3 minutes.
  8. Put the chopped dhania patta, and the boiled daal. Stir and boil the whole thing for a minute. Add the leftover desi ghee and put off the flame. Add fried makhaana and stir.
  9. Serve with pulao/plain rice along with aaloo ki bhunjia and papad.
Chef's Name: 
Rehana Khambaty