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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Dal Makhani (Punjabi Creamy Lentils)   
    Categories: Indian   
         Yield: 4 Servings   
      
   MMMMM--------------------------LENTILS-------------------------------   
       1/2 c  Whole black urad dal   
              - (lentils)   
         2 tb Red kidney beans   
         2 tb Ghee   
         1 tb Ginger piece (1/4");   
              - finely chopped   
         1 cl Garlic; chopped   
         1    Tejpatta (bay leaf)   
         1    Cinnamon stick (1/2")   
         1    Black cardamom (optional)   
       1/4 ts Hing (asafoetida powder)   
         3 c  Water; up to 4 c   
       1/2 ts Salt   
      
   MMMMM--------------------BAGHAAR, (TEMPERING-------------------------   
         1 md Onion (1/2 c)   
       3/4 ts Cumin seeds   
         2 lg Tomatoes (1/2 c)   
         4 tb Neutral oil   
         2 cl Garlic; minced   
       1/2 ts Kashmiri chilli powder or   
              - paprika   
       1/2 ts Red chilli powder or   
              - cayenne; adjust to taste   
         1    Fresh ginger shoot (2");   
              - finely chopped   
         2 ts Kasuri methi (dry fenugreek   
              - leaves)   
       1/4 ts Garam masala   
       1/4 ts Amchoor (dry mango powder)   
              - -OR-   
         1 ds Fresh lime juice; at the   
              - end of cooking   
       1/8 ts Nutmeg; freshly ground   
         2 tb Butter; up to 3 tb   
         2 tb Heavy cream; up to 3 tb, or   
              - more depending on how   
              - creamy you want (optional)   
              Cilantro; to garnish   
      
     Lentils can be done a day ahead.   
      
     Stove Top Method:   
      
     Soak the lentils and kidney beans in enough water for atleast 8 to   
          10    hours.   
      
     Soaking the lentils reduces the cooking times and gets rid of inedible   
     enzymes in them so it's a important step.   
      
     Drain the lentil and beans, add the kidney beans to a small pot of   
     water and let boil for 20 minutes separately.   
      
     Then add them along with lentils to a pressure cooker along with all   
     the ingredients listed under Lentils.   
      
     Pressure cook the lentils on medium heat for 2 to 3 whistles, then   
     reduce to low and let cook for about 15 to 20 minutes.   
      
     Put off the stove and then let the pressure release.   
      
     Open the pressure cooker lid and with the help of a spoon, pick and   
     discard the bay leaf, cinnamon, and cardamom.   
      
     Mash the hot lentils and beans. Decide how mushy or chewy you want   
     them.   
      
     If you feel that the lentils are slightly tough to mash, pressure   
     cook for another 1 to 2 whistles on medium.   
      
     You should easily be able to mash the lentils with a spoon. If not,   
     let cook a little more.   
      
     Slow Cooker Method:   
      
     Add the cooked beans along with lentils to slowcooker along with all   
     the ingredients listed under Lentils.   
      
     Set to cook for 8 to 10 hours. Once cooked, pick and discard the bay   
     leaf, cinnamon, and cardamom.   
      
     With the help of a spoon, mash the hot lentils and beans.   
      
     Decide how mushy or chewy you want them.   
      
     Let sit.   
      
     continued in part 2   
      
   MMMMM   
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