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:- Whole back gram (urad dal)- 1/2 cup
- Red kidney beans (rajma)- 3 tbsp
- Onion thinly chopped-1 large
- Tomatoes- two medium
- Thinly chopped ginger-1 tbsp
- Thinly chopped garlic-1 tbsp
- Thinly chopped green chilly-1 tbsp
- Red chilly powder-1 tsp
- Cumin powder- 1/2 tsp
- Garam masala powder-1 tsp
- Salt-to taste
- Oil-1 tsp
- Butter-3 tbsp
- Kasoori methi-1 tsp
- Fresh cream- 1/4 cup
- 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
Reviewed by fejnaem
on
22:52
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