Dal Makhani


Dal makhani is a popular Punjabi mixed lentil curry. This creamy rich and delicious curry is cooked with plenty of butter and tastes great even after the next day.
Ingredients:
  1. Whole back gram (urad dal)- 1/2 cup
  2. Red kidney beans (rajma)- 3 tbsp
  3. Onion thinly chopped-1 large
  4. Tomatoes- two medium
  5. Thinly chopped ginger-1 tbsp
  6. Thinly chopped garlic-1 tbsp
  7. Thinly chopped green chilly-1 tbsp
  8. Red chilly powder-1 tsp
  9. Cumin powder- 1/2 tsp
  10. Garam masala powder-1 tsp
  11. Salt-to taste
  12. Oil-1 tsp
  13. Butter-3 tbsp
  14. Kasoori methi-1 tsp
  15. Fresh cream- 1/4 cup
Preparation:
  • Wash and soak urad dal and rajma in water for overnight.
  • The next day wash it again and add in to a pressure cooker.
  • Add water in to it enough to cover the dal level.
  • Add salt and pressure cooks it for 10-12 whistles or until rajma and dal gets completely cooked softly but not mashed.
  • Boil tomatoes in water for five minutes.Drain it and after cools down; peel its skin and blend in to a smooth puree. Keep it aside.
  • Heat  a pan with oil and butter; add thinly chopped onions and saute until nice golden in colour.
  • Add chopped ginger, garlic and green chilly; saute for another a minute.
  • Add all the powders one by one after mixing well.
  • Add tomato puree and saute well until the mixture dried.
  • Add cooked dal mix in to it, 
  • Add hot water if need to form a thick gravy. cook for about 5 minutes.
  • Check for salt and add fresh cream.
  • Switch off the flame by sprinkling crushed kasoori methi.
  • Serve hot it with rice or roti by garnishing on top with swirls of fresh cream, chopped ginger and green chilly.
Dal Makhani Dal Makhani Reviewed by Unknown on 22:52 Rating: 5

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