Dal Makhani - Black Dal Chili or Mah ki Dal

  • 7 oz. or 1/2 package Ajika Whole Black Urad Dal rinsed with 2-3 changes of water and drained
  • 6 cups water
  • 1 fresh green chili chopped
  • 3 tablespoons ghee or vegetable oil
  • 1 inch ginger, peeled and chopped into tiny pieces
  • 2 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoon heavy cream (optional - makes it more digestible and boosts the protein in the dish)
  • Juice of one lime
  • cilantro leaves to garnish
  • Wash the dal in several changes of water. Drain and add the water. 
  • Add salt, coriander powder and half of the ginger; cook on low heat for 2 - 3 hours or pressure cook for 30 minutes.
  • Meanwhile, heat the oil, add remaining ginger, chili, and fry until golden brown. 
  • Add the cumin and pepper and stir. Pour this mixture into the dal and simmer for at least another 30 minutes. Add heavy cream and simmer until the lentils are thoroughly soft. 
  • Add lime juice, Stir.  
  • Garnish with cilantro leaves before serving.

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