Archive for the ‘Dal Makhani’ Category

Dal Makhani

Tuesday, December 25th, 2012

WHOLE BLACK GRAM 1 CUP
KIDNEY BEANS(RAJMA) 2 TSP
GINGER-GARLIC-GREEN CHILLIES PASTE 2 TSP
TOMATO PUREE 1 CUP
BUTTER 1 TSP
FRESH CREAM(BEATEN) 1/5 CUP
GHEE 3 TSP
 RED CHILLI POWDER 1 TSP EACH
CORIANDER POWDER 2 TSP
GARAM MASALA ½ TSP
WATER 5 CUPS
SALT TO TASTE 2 TSP

METHOD:

  1. Soak whole black gram and kidney beans together for a night or for 10 hours
    in 5 cups of water.Add water if required.
  2. Pressure cook the above soaked dals with 1 tsp ghee,salt and 1 tsp ginger-garlic-chilli paste for 45-50 mins on a sim flame after one whistle.
  3. Mash the above content thoroughly.
  4. In an another pan,boil ghee and add tomato puree,ginger-garlic-chilli paste,garam masala,red chilli powder,coriander powder and beaten cream.
  5. Cook for 10-15 mins on a low flame.
  6. Add this tadka or tempering to the mashed dal and mix well.
  7. Add butter and cook for 20-25 mins on a low flame.
  8. Garnish with butter and serve hot with any Indian bread.