Dal Makhani

INGREDIENTS

  • Whole Black Beans (urad saboot) - 1 cup
  • Split Gram Dal (Channe Ki Dal) - 2 tbsp
  • Kidney beans (Rajmah) - 2 tbsp (soaked for 5-6 hours)
  • Ghee - 1 tbsp
  • Water - 5 cups
  • Salt - 1 1/2 tsp
  • Ginger - 1" piece
  • Garlic - 4 flakes
  • Dry red chillies - 2
  • Tomatoes - 3 (pureed in a grinder)
  • Beaten Curd (1/4 cup)
  • Cream - 1/2 cup
  • Ghee or Oil - 3 tbsp
  • Coriander powder - 2 tsp
  • Mixed Spices - 1/2 tsp
  • Nutmeg (jaiphal) - 1/4 tsp grated
  • Butter - 1 tbsp

METHOD

  1. Grind ginger, garlic and dry red chillies together to a paste.
  2. Clean, wash dals. Pressure cook both dals and the soaked rajmah with 1 tbsp ghee, water, salt and half of the ginger-galric paste. Keep the left over paste aside.
  3. After the first whistle , keep on low flame for 40 minutes. Remove form fire. Keep aside.
  4. Heat ghee. Add tomato pureed in a grinder. Cook until ghee separates and it turns thick.
  5. Add curd. Cook till ghee separates and it turns red again.
  6. Add the left over ginger paste, garam masala and coriander powder. Cook for a few seconds. Add this tomato mixture to the boiled dal. Add butter.
  7. Simmer on slow fire for 8 -10 minutes, stirring occassionally.
  8. Add cream and jaiphal. Remove from fire. Serve hot.


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