Dal Makhani
Ingredients:
Method Of Cooking:
Ingredients:
- Whole black gram (sabut urad) 1/2 cup
- Red kidney beans (rajma) 2 tablespoons
- Salt to taste
- Red chilli powder 1 teaspoon
- Ginger,chopped 2 inch piece
- Butter 3 tablespoons
- Oil 1 tablespoon
- Cumin seeds 1 teaspoon
- Garlic,chopped 6 cloves
- Onion ,chopped 1 large
- Green chillies,slit 2
- Tomatoes,chopped 2 medium
- Garam masala powder 1 teaspoon
Method Of Cooking:
- Wash and soak sabut urad and rajma overnight in three cups of water.
- Drain and pressure cook sabut urad and rajma in three cups of water.
- Add salt and half the red chilli powder ( can add half the ginger too if wish) for three whistles.
- Open the lid and see if the rajma is totally soft.
- If not cook on low heat till the rajma becomes totally soft.
- Heat butter and oil in a pan.
- Add cumin seeds.
- When they begin to change colour, add ginger, garlic and onion and sauté till golden.
- Add slit green chillies, tomatoes and sauté on high heat.
- Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.
- Add the cooked dal and rajma along with the cooking liquour.
- Add some water if the mixture is too thick.
- Add garam masala powder and adjust salt.
- Simmer on low heat till the dals are totally soft and well blended.
Serve hot with roti or Nan or parathas.
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