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Wednesday, November 9, 2011

Dal Makhani

Ingredients:

Black gram dal      -  1 cup (Dal should be with skin)
Dal Makhani
Rajma                   -  1 table spoon
Onion                    -  1 no
Tomatoes              -  2 nos
Green chilies          -  2 nos
Ginger                   -  1/2 inch
Garlic                    -  4 - 6 pearls
Coriander powder -  1 tea spoon
Jeera powder        -  1 tea spoon
Red chili powder   -  1 tea spoon
Sugar                    -  1 tea spoon
Curd                     -  2 table spoons
Fresh cream          -  2 table spoons
Butter                    -  2 table spoons
Jeera                     -  1 tea spoon
Red chilies             -  2 nos
Fresh coriander      -  a small bunch
Salt to taste

1.  Soak rajma and black gram dal with skin, separately, till soft.
2.  Finely chop onions, tomatoes and green chilies.
3.  Grind together ginger and garlic.
4.  Heat 1 table spoon of butter in a kadai, add jeeraand red chilies.
5.  After jeera crackles, add the finely chopped onions and green chilies.
6.  As soon as the onions turn transparent add the tomatoes and stir fry.
7.  Add salt, sugar, coriander powder, jeera powder and red chili powder.
8.  Stir cook till the tomatoes become soft and shapeless, add the soaked dals.
9.  Also add curd, fresh cream and enough water for the dals to cook.
10.Transfer the mixture to a pressure cooker and cook till the dals are soft and shapeless.
11.Garnish the dal with the balance butter and finely chopped coriander.
12.Tastes terrific with rice/roti/paratha and dosa.

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