21 November 2007

Dal Makhani


Ingredients:
  • 1 cup - Black Lentils (kaali sabut daal)
  • 1/2 cup - Kidney beans (rajma)
  • 3 tsp ginger+ garlic + green chillies paste (garlic more than ginger)
  • 2 large tomatoes
  • 2-3 onions
  • 1 pinch of asafoetida(heeng)
  • 2 teaspoons of turmeric powder (haldi)
  • 1 tablespoon Coriander powder
  • 1 teaspoon Garam Masala
  • 2 tablespoon Rajmah Masala
  • 1 teaspoon of cumin seeds (jeera)
  • 4 table spoon of Ghee (vegetable oil can be used but I personally prefer ghee for it)
  • 1 cup fresh cream or malai
  • Butter for serving

Method:
  • Soak the daals (lentils and kidney beans) for atleast 2 hours
  • Wash it and pressure cook it along with salt and 1 tea spoon of ghee + 2 cups of water for 3 whistles. (water should not be less and daal should be properly covered)
  • Meanwhile the daal is being pressure cooked, we'll make other preparations,
  • Chop onion and make tomato puree (although chopped tomatoes will also do)
  • Take a pan and put ghee in it.
  • Crackle cumin seeds
  • Add Onions, ginger+garlic+chilly paste
  • Add asteofida
  • fry till golden brown
  • Add Tomatoes +tumeric powder
  • stir fry for 2 mins and add coriander powder + garam masala + rajma masala and fry till tomatoes are done (i.e. starts leaving ghee) You can also add little bit of water if required.
  • Now open the pressure cooker
  • Mash it little bit with masher
  • Add 1 cup water + 1 cup cream
  • Add the onion and tomato masala to it
  • Again pressure cook it for next 4 whistles on simmer heat only
  • Garnish with corriander and a dallop of butter
  • Serve it hot with chappatie's or rice

No comments: