December 08, 2015

Dal Makhani

A spicy and rich North Indian side dish made of whole black lentils and red kidney beans loaded with spices, butter and cream. A perfect side dish to have with all Indian bread varieties and Hot steaming Plain rice. For a very long time whenever I taste this in restaurants I used to think it is a complicated process to make this. But once I made this at home after getting the recipe from my Punjabi Friend, It is just unbelievable to know that it is so easy and can be made at home just as tasty as  we get in restaurants....



Pre time: 15 mins
Soaking time: 8 hours
Cooking time: 20 mins
Serves: 5



Ingredients for making Dal Makani:


Balck whole lentil (Whole Black Urad dal)  200 gms
Red kidney beans (Rajma) 100 gms



Very finely chopped onions from 2 onions
Tomato puree from 3 tomatoes
Finely chopped green chillies and ginger 1 tea spoon each
Finely chopped garlic 3 tea spoons












Spice Powders:

Cumin seed powder 1/2 tea spoon
Garam masala powder 1/2 tea spoon
Red chilli powder 1 tea spoon
Coarsely crushed cloves and cinnamon 1/2 tea spoon
Kasoori methi 2 tea spoons


Butter 3 tb spoons
Fresh cream 2 tb spoon



How to make Dal Makhani?


Wash the black lentil and red kidney beans and soak them in water for 8 hours.
Pressure cook them in a pressure cooker adding some salt up to 6 or 7 whistles with some water.
Wait till the steam releases and open the lid.
Mash the boiled stuff well with a ladle or hand masher and keep aside.
















Heat a heavy bottomed pan with 2 tb spoons of butter.
After it melts fry the ginger, garlic and green chillies till they become brown.
Now fry the onions till they become brown.Add the tomato puree to it allow to boil till the oil(Ghee) separates.
Add all the powders to it except the kasoori methi and stir well.
Now transfer the boiled lentils to the pan and check out for salt.

















Add required water. Let them boil till becomes thick gravy. Add the kasoori methi to it.
Switch off the stove.
Garnish with fresh cream and remaining butter.




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