Dal makhani is a recipe from North India.It is simple but very flavorsome, making it a very popular recipe.Dal Makhani is a rich, hearty dish which is full of proteins. Black lentils and red kidney beans are simmered in a creamy sauce of butter, onions, tomatoes, ginger-garlic and spices and liberally garnished with cream and coriander leaves. It goes well with roti, paratha and any indian bread..
Ingredients:
Black lentils - 1 cup (soak in water for 4 hours)
Red kidney beans (rajma)– 1/2 cup (soak in water for 8 hours)
Cumin seeds - 1 tsp
Onions - 2big, finely chopped
Green chillies - 1, slit lengthwise
Ginger-garlic paste- 2 tsp
tomatoes - 2 big, finely chopped
Kashmiri red chilli powder- 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
salt to taste
Butter - 1/4 cup
Malai (cream of milk)- 2-3 tbsp
Coriander leaves for garnish
Method :
Clean, wash and Combine the dals, and salt with 2 cups of water and
pressure cook till the dals are overcooked. Whisk well till the dal is
almost mashed.
Heat the oil in a non-stick pan, add the cumin seeds. When the seeds
crackle, add the onions and ginger-garlic paste and sauté till the
onions turn golden brown, fry for 3-4 mins.
Add the turmeric pwd, kashmiri red chilli powder and salt, mix well.
Add the chopped tomatoes and cook for 5-6 mins. Now add the pressure
cooked dals along with a cup of water and mix well till they are well
coated with the masala mixture. Cook covered for 3-4 mins on medium
heat, till the dal is thick and creamy.
Now add butter, malai and garam masala powder, mix well.
Garnish with cream and coriander leaves.
Ingredients:
Black lentils - 1 cup (soak in water for 4 hours)
Red kidney beans (rajma)– 1/2 cup (soak in water for 8 hours)
Cumin seeds - 1 tsp
Onions - 2big, finely chopped
Green chillies - 1, slit lengthwise
Ginger-garlic paste- 2 tsp
tomatoes - 2 big, finely chopped
Kashmiri red chilli powder- 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
salt to taste
Butter - 1/4 cup
Malai (cream of milk)- 2-3 tbsp
Coriander leaves for garnish
Method :
Clean, wash and Combine the dals, and salt with 2 cups of water and
pressure cook till the dals are overcooked. Whisk well till the dal is
almost mashed.
Heat the oil in a non-stick pan, add the cumin seeds. When the seeds
crackle, add the onions and ginger-garlic paste and sauté till the
onions turn golden brown, fry for 3-4 mins.
Add the turmeric pwd, kashmiri red chilli powder and salt, mix well.
Add the chopped tomatoes and cook for 5-6 mins. Now add the pressure
cooked dals along with a cup of water and mix well till they are well
coated with the masala mixture. Cook covered for 3-4 mins on medium
heat, till the dal is thick and creamy.
Now add butter, malai and garam masala powder, mix well.
Garnish with cream and coriander leaves.
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