I came across this in a magazine many years ago. It was an interview with the Showman Raj Kapoor. He was asked about his favourite dish and this was the one! He even shared the recipe with the readers. So, it’s stuck with me as Raj Kapoor’s makhani dal! It has been a much appreciated dish in my family.
Put all ingredients listed for dal (except for beaten curd) in a pressure cooker. Cook for 30 minutes. Let it cool on its own.
With a ‘madhaani’ (the traditional whisk used for churning butter) or any other whisk or ladle, beat the dal till it is soft and somewhat homogenous.
Add the beaten curd and mix. The dal should have the flavour of the curd. Simmer for 10 minutes, stirring the dal intermittently. Meanwhile make the tadka.
Heat butter and fry tomatoes and adrak till mushy. Add garam masala powder and mix. Add the tadka to the dal and simmer. Add cream as per your taste.
At any point if the dal becomes too thick, add a bit of hot water and continue to simmer. Add chopped coriander just before serving.
Refrigerate leftovers
