A Taste of Royalty with the Indian White Gravy Base!

Love a rich gravy? Try the white gravy base and savour a taste of royalty!

Whatever may be the season, a bowl of dal makhani is always welcome. The rich, creamy dal that originates from North India happens to be much loved in India and overseas. Made with whole black lentils (urad), red kidney beans (rajma), butter and cream, the dish pairs well with rice and many flatbreads. The creaminess comes from the cream or butter but you can substitute with yogurt or milk. In some preparations, dairy isn’t even required! The dish is believed to have been created by Kundan Lal Gujral, Thakur Dass and Kundan Lal Jaggi. The trio are also responsible for popularising the dish across India.

Check out this recipe for Dal Makhani using Kissan Tomato Puree:

INGREDIENTS:

● 200 gms Kissan Tomato Puree

● 140 gms Whole Urad Dal

● 40 gms Rajma (Kidney Beans)

● 40 gms Chana Dal

● 750 ml Water for pressure cooking

● 1 Medium Onion

● 1–2 Green Chillies, chopped

● 2 tsp Ginger Garlic Paste

● 1/2 tsp Cumin Seeds

● 2–3 Cloves

● 2–3 Green Cardamoms

● 1 Black Cardamom

● 1 inch Cinnamon

● 1 Small to Medium Tej patta (Indian Bay Leaf)

● 1/2 tsp Red Chilli Powder

● 2–3 pinches Nutmeg Powder or Grated Nutmeg

● 1 cup or as required Water

● 20 gms Low Fat Cream

● 1/4 tsp Crushed Kasuri Methi (dry fenugreek leaves)

● 2 tbsp Unsalted Butter

● Salt, as required

METHOD:

● Rinse and soak the dals in enough water for 8 to 9 hours or overnight. Later, drain them well.

● Add the dals in a pressure cooker. Pour in 3 cups of water.

● Pressure cook for 18 to 20 whistles on a high flame or till all the dals have cooked thoroughly and softened. If not cooked, then add another 1/2 cup water and pressure cook for 4 to 5 whistles more. The urad dal should be soft enough to melt in your mouth. You can also just mash the urad dal with a spoon or with your fingers to check whether it is done or not. The same rule applies for rajma too. Keep the cooked beans aside.

● In a blender or mixer, add chopped tomatoes and blend to a smooth puree. Keep aside. You can also use ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.

● In a pan, heat butter. Add the whole spices — cumin seeds, cloves, green cardamoms, black cardamom, cinnamon, small to medium bay leaf. Saute till the spices become aromatic.

● Next, add 1/2 cup finely chopped onions. Stir and saute the onions on a low flame often till they become light golden.

● Then, add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away. Add 1 tsp chopped green chilies and stir for a minute. Then add the tomato puree and stir again.

● Add red chilli powder and grated nutmeg/nutmeg powder. Saute on low to medium flame till you see fat releasing from the sides.

● Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required. Stir well. Simmer the dal makhani uncovered on a low flame. Make sure the lentils don’t stick to the bottom of the pan.

● Once it has begun to thicken, add salt as required. Stir well. Let it simmer on a low flame. You can add more water if the gravy looks too thick or dry. The longer you keep dal makhani on simmer, the better it tastes.

● When the gravy has thickened enough, then add 1/4 to 1/3 cup cream. Dal makhani is not too thick or too thin. It has a medium consistency. Stir the cream very well. Then switch off the flame.

● Now add crushed kasoori methi. Stir again.

● Serve with steamed rice, naan or tandoori roti.