Dal Makhani
http://www.recipenext.com/articles/42/1/Dal-Makhani/Page1.html
Shweta Arora
I like eating n serving food... so I love cooking food.... that's a passion in genes for cooking, given to me by my mom!! By Shweta Arora
Published on February 21st, 2009
A Whole Black Beans Pulses, liked by punjabis.
Ingredients
Urad saboot (whole black beans) 1 cup
Channe ki dal (split gram dal) 2 tbsp
Rajmah (kidney beans) 2 tbsp, soaked for 5-6 hours
Ghee or oil 1 tbsp
Water5 cups
Salt to taste
Ginger 1" piece
Garlic (optional) 4 flakes
Dry red chillies 2
Tomatoes 3, pureed in a grinder
Beaten curd ¼ cup
Cream ½ cup
Ghee or oil 3 tbsp
Dhania (coriander) powder 2 tsp
Garam masala (mixed spices) ½ tsp
Grated jaiphal (nutmeg) ¼ tsp
Butter 1 tbsp
Method
Grind ginger, garlic & dry red chillies together to a paste.
Clean, wash dals. Pressure cook both dals and the soaked rajmah with 1 tbsp ghee, water, salt and half of the ginger-garlic paste. Keep the left over paste aside.
After the first whistle, keep on low flame for 40 minutes. Remove from fire. Keep aside.
Heat ghee. Add tomato pureed in a grinder. Cook until ghee separates and it turns thick.
Curd curd. Cook until ghee separates and it turns red again.
Add the left over ginger paste, garam masala & coriander pd. Cook for a few seconds. Add this tomato mixture to the boiled dal. Add butter.
Simmer slow fire for 8-10 minutes, stirring occasionally.
Add cream and jaipal. Remove from fire. Serve hot.
Urad saboot (whole black beans) 1 cup
Channe ki dal (split gram dal) 2 tbsp
Rajmah (kidney beans) 2 tbsp, soaked for 5-6 hours
Ghee or oil 1 tbsp
Water5 cups
Salt to taste
Ginger 1" piece
Garlic (optional) 4 flakes
Dry red chillies 2
Tomatoes 3, pureed in a grinder
Beaten curd ¼ cup
Cream ½ cup
Ghee or oil 3 tbsp
Dhania (coriander) powder 2 tsp
Garam masala (mixed spices) ½ tsp
Grated jaiphal (nutmeg) ¼ tsp
Butter 1 tbsp
Method
Grind ginger, garlic & dry red chillies together to a paste.
Clean, wash dals. Pressure cook both dals and the soaked rajmah with 1 tbsp ghee, water, salt and half of the ginger-garlic paste. Keep the left over paste aside.
After the first whistle, keep on low flame for 40 minutes. Remove from fire. Keep aside.
Heat ghee. Add tomato pureed in a grinder. Cook until ghee separates and it turns thick.
Curd curd. Cook until ghee separates and it turns red again.
Add the left over ginger paste, garam masala & coriander pd. Cook for a few seconds. Add this tomato mixture to the boiled dal. Add butter.
Simmer slow fire for 8-10 minutes, stirring occasionally.
Add cream and jaipal. Remove from fire. Serve hot.