Monday, November 1, 2010

Dal Makhani


  • 1 cup whole black urad 
  • 2 tbsp Red kidney beans (Rajma) 
  • 1 tbsp chana dal
  • 3 tomato finely chopped 
  • 1" Ginger piece  - paste
  • chopped coriander leaves
  • 4-5 Garlic paste
  • 1/2 cup fresh stirred cream (malai) 
  • 2tbsp butter 
  • 1tsp cumin seeds (jeera) 
  • 1/2tsp turmeric powder 
  • 1/2tsp Garam masala 
  • Red chili powder to taste
  • 1/2tsp dhania powder
  • Salt to taste
  • 1 tsp sugar
  1. Soak urad, chana dal and rajma separately overnight.
  2. Next morning boil all the soaked lentils with some salt. (use thick bottom pan)
  3. Make tomato puree and add to the boiling lentils.
  4. In other pan heat butter and add cumin, chili powder, turmeric, coriander powder, ginger garlic paste and fry well.
  5. Add the fried mixture to the boiling lentils and mix well.
  6. Now keep the pot on another pan to do a really slow cooking and avoid burning pot base, the more you cook the more flavor you will enjoy.  (I boiled it for 2 hours, but keep an eye on it and keep stirring now and then)
  7. Just before turning off the gas add garam masala. Stir well.
  8. Add cream, mix well again.
  9. Serve with chapati, roti with ghee on top. Enjoy 

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