Tuesday, 16 July 2013

Dal Makhni


Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6
1/2 cup sabut urad dal (whole black gram)                                
2 tbsp rajma (kidney beans)
1 tsp salt or to taste
1/4 tsp red chili powder (preferably degi mirch powder)
2 inch long chopped ginger
6 cloves chopped garlic
1 large onion chopped
2 large tomatoes pureed
1/4 cup chopped coriander leaves
3 tbsp butter
1 tbsp oil
1 tsp cumin seeds
1/2 tsp coriander seeds
3 dry red chilies(whole)
1 pinch or hing
1 tsp coriander powder
1 tsp dal makhni madala

1. Wash and soak dal and rajma overnight .
2. Drain the water and pressure cook dal with 3 cups of water and salt for half an hour (after first whistle simmer the gas) and then check whether the dal and rajma are soft or not if not then cook for little more time as per requirement.
3. Take 1/2 tbsp oil and whole of the butter in a pan add cumin seeds when they splatter or change color add chopped onion,garlic and ginger and fry till they become golden brown.
4. Add pureed tomatoes and chopped coriander leaves and stir till the oil separates then add coriander powder and dal makhni masala and stir for two minutes.
5. Add the whole mixture to the dal and add water if required and cook for ten minutes.
6. Take a tadka pan and heat 1/2 tbsp oil and add coriander seeds,hing and dry red chillies then add this tempering to the dal and serve hot.

Garnish with butter or cream and chopped coriender leaves.

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