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.
  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
  • 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 fejnaem on 22:52 Rating: 5

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