Dal makhani modified (Lentil butter)

Dal Makhani is a must have entrée at any North Indian restaurant. It is considered a part of a sumptuous meal and a special dish for many Indians. You will often find this delicacy at parties and at feasts. The traditional way to cook Dal Makhani was to do so slowly and for hours on charcoal heat. This would give it a creamy texture. In this Any-time-on-demand world, the recipe has changed. The modern recipe involves cooking the lentils quickly and adding cream for the desired texture.

To each one, her own. And rightly, this recipe is modified by me. It was a long day, the fridge was empty, and my body was tired but does my palate listen? No. I was still craving Dal Makhani and had been for a long time. I had soaked kidney beans which was a motivator. So, I decided to cook it quickly, my way - the convenient way.

Needs preparation. Serves 4-6.

Ingredients:
1. 3 fists Kidney beans, soaked for 8 hours
2. 6 fists black lentils, washed and soaked for 10-15mins.
3. 3/4 teaspoons garam masala
4. 1 small onion, finely chopped
5. 1/2 tablespoon grated ginger
6. 1/4 tablespoon grated or crushed garlic
7. 1 heaping tablespoon full of ghee or clarified butter
8. 1 teaspoon mustard seeds
9. 1 teaspoon cumin seeds
10. 1/2 teaspoon fenugreek seeds
11. 1 Cinnamon stick
12. 1 bay leaf for aroma
13. 1 dried red chili
14. 2 teaspoons full of coriander powder
15. 1 teaspoon cumin powder
16. 1.5 teaspoon salt
17. 1/4 teaspoon turmeric powder
18. 1.5 tablespoon sour cream
19. 1/4 teaspoon asafoetida
20. 1/4 teaspoon red chili powder
21. 3 glasses of water


Instructions:
1. Heat ghee in a pressure cooker.
2. Add bay leaf, red dried chili, cinnamon stick, and mustard seeds and allow to crackle.
3. Add cumin seeds, fenugreek and wait until the popping sound fastens.
4. Add ginger, garlic, onion and fry until the onion turns golden brown.
5. Add cumin powder, turmeric powder, coriander powder, garam masala, red chili powder, asafoetida.
6. Cook for a few minutes until the fat starts to leave the masala. You will see the yellow color of the ghee seperate from the onion.
7. Add soaked kidney beans and lentils and water.
8. Add salt and close the lid of the pressure cooker. Allow at least 8 whistles to blow.
9. Turn off the heat. Allow the lid to open by itself. Then add cream and cook with a covered lid for another 5 minutes.
10. Serve hot and garnish as desired.

This can be eaten as a hearty soup, as curry with Roti or with parantha. It tastes even better the next day because the lentils absorb the spices with time.

Things I could have gone without: bay leaf, cinnamon stick, coriander powder.
Things I could have done: Add tomato, fennel seed powder, use a slow cooker instead of a pressure cooker, use whole black gram lentil instead of black lentil, cook lentils and kidney beans separately and mash the lentils for a smoother texture.

Kitchen flavours and Trupti told me about Lentil Mela and suggested I participate. So here I go!