Dal Makhni is a dish originated from Punjab, India. Its main ingredients are whole black urad dal(black lentils) and rajma(Kidney Beans) . A healthy protein rich side dish, that goes well with rotti or rice.
Preparation Time: 10 minutes ( not including soaking time)
Cooking Time: 1 hour
Serves: 2 to 3 people
INGREDIENTS:
Black Urad dal - 3/4 cup
Rajma/Kidney Beans - 1/4 cup
Water - 3 cups
Onion - 3/4 th cup chopped very fine
Ginger garlic , green chilli paste - 1 tablespoon( I used 1 no. of green chilli)
Tomato - 1 no. pureed in to a paste
Kashmiri red chilli powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Thick milk - 1/4 cup(Optional)
Sugar - 1/2 teaspoon
Butter - 3 tablespoon
Ghee - 1 tablespoon
METHOD:
1. Soak black urad dal and rajma overnight for around 8 hours. Next day, wash and rinse the dals and add 3 cups of water and pressure cook in high flame for 1 whistle and then keep in simmer mode and cook for another 15 minutes. Let the pressure settle by itself. Then open the lid . You can see the dals are cooked well. Now, without covering the lid , let the dals get cooked in simmer mode further. Meanwhile you can prepare the masala paste . In between, stir the dals so that they doesnt get burnt.
2. When the dals gets cooked open in simmer mode, you can prepare the masala paste for the recipe. First, take 1 tomato and puree in to a fine paste without adding any water.
3. In a pan, add butter and ghee. One it melts, add onion and cook until onions change in colour.
4. Now add the ginger garlic green chilli paste to onions and fry till the raw smell is gone.
5. Now add the tomato puree. Cook for another 2 to 3 minutes .Then add Kashmir red chilli powder , garam masala.
6. Now add the cooked dal and 1/2 cup of water . Also add some sugar and salt. Mix them well. and keep the flame in sim and let it cook for another 15 minutes without covering the lid. Stir occasionally , so that it doesn't get burnt in the bottom of the pan. You can see, the longer the gravy cooks, it gets more creamy in texture. Now switch off and add 1/4 cup of thick milk. Add some more butter, garnish with coriander leaves .
7. Serve with Rice or rotti !.
Preparation Time: 10 minutes ( not including soaking time)
Cooking Time: 1 hour
Serves: 2 to 3 people
INGREDIENTS:
Black Urad dal - 3/4 cup
Rajma/Kidney Beans - 1/4 cup
Water - 3 cups
Onion - 3/4 th cup chopped very fine
Ginger garlic , green chilli paste - 1 tablespoon( I used 1 no. of green chilli)
Tomato - 1 no. pureed in to a paste
Kashmiri red chilli powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Thick milk - 1/4 cup(Optional)
Sugar - 1/2 teaspoon
Butter - 3 tablespoon
Ghee - 1 tablespoon
METHOD:
1. Soak black urad dal and rajma overnight for around 8 hours. Next day, wash and rinse the dals and add 3 cups of water and pressure cook in high flame for 1 whistle and then keep in simmer mode and cook for another 15 minutes. Let the pressure settle by itself. Then open the lid . You can see the dals are cooked well. Now, without covering the lid , let the dals get cooked in simmer mode further. Meanwhile you can prepare the masala paste . In between, stir the dals so that they doesnt get burnt.
2. When the dals gets cooked open in simmer mode, you can prepare the masala paste for the recipe. First, take 1 tomato and puree in to a fine paste without adding any water.
3. In a pan, add butter and ghee. One it melts, add onion and cook until onions change in colour.
4. Now add the ginger garlic green chilli paste to onions and fry till the raw smell is gone.
5. Now add the tomato puree. Cook for another 2 to 3 minutes .Then add Kashmir red chilli powder , garam masala.
6. Now add the cooked dal and 1/2 cup of water . Also add some sugar and salt. Mix them well. and keep the flame in sim and let it cook for another 15 minutes without covering the lid. Stir occasionally , so that it doesn't get burnt in the bottom of the pan. You can see, the longer the gravy cooks, it gets more creamy in texture. Now switch off and add 1/4 cup of thick milk. Add some more butter, garnish with coriander leaves .
7. Serve with Rice or rotti !.
No comments:
Post a Comment