Dal Makhani Recipe
Dal Makhani Recipe
Dal Makhani, a flavourful robust lentil preparation, is a celebrated delicacy from Punjab. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones.
INGREDIENTS
- 200 g - black urad dal
- 50 g - rajma
- 4 - medium sized tomatoes (made into a puree)
- 3 - medium sized onions (finely chopped)
- 11/2 tbsp - crushed ginger
- 3 - green chillies (finely chopped)
- ¼ tsp - turmeric powder
- 2 sticks - cinnamon
- 1 - black cardamom (peeled)
- 5 - green cardamoms (peeled)
- 2 tsp - red chilli powder
- 1 tsp - cumin
- seed powder
- 2 tbsp - fresh cream/ malai
- chopped coriander leaves (to garnish)
- sufficient water to boil the dal
- 1 tsp - garlic paste
- 2 - bay leaves
- 5 tbsp - ghee
- 4 - cloves
METHOD
- Wash, soak the dal and rajma in sufficient water for 8 hours.
- Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger and 1 tbsp ghee.
- Pressure cook first on a high flame.
- Simmer for 30 minutes or cook till the dal is done.
- Lightly heat the remaining ghee in a kadai.
- Add onions and green chillies.
- Saute on a low flame till the onions turn pink.
- Add the tomato puree, 1/2 tbsp crushed ginger, garlic paste and little salt. Saute for few minutes.
- Add red chilli powder and cumin seed powder.
- Saute on a low flame till oil separates.
- Add the onion tomato mixture to the dal. Mix well.
- Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.
- Garnish with fresh cream or malai and coriander leaves.
- Serve hot with hot phulkas, steamed rice and onion rings.
