Sunday, May 22, 2011

Dal Makhani Recipe (Easy)

Ingredients:

Black Urad dal (whole)                                                        1/2 cup
Red Kidney beans(rajmah)                                                   2 tbsps.
Cumin seeds                                                                        1 tsp.
Chopped garlic                                                                    6 cloves.
Chopped ginger                                                                   2 inch.
Garam masala powder                                                         1 tsp.
Fresh cream                                                                         ½ cup
Red chili powder                                                                 1 tsp.
Butter                                                                                  3 tbsps.
Chopped tomato                                                                 2 nos.
Chopped onion                                                                   1 no.
Oil                                                                                      1 tbsp.
Salt                                                                                    As per taste

Procedure:

1. Pick, wash and soak whole black urad and rajma overnight in three cups of
water.
2. Peel and chop the onion, ginger and garlic finely. Wash and chop the
tomatoes.
3. Cook the soaked dal and rajma in three cups of water with salt, red chili
powder and half the chopped ginger till dal and rajma are cooked and soft.
4. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles
add chopped onions and fry till golden brown.
5. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well
mashed and fat starts to leave the masala. Add boiled dal and rajma to this.
Adjust seasoning.
6. Add garam masala powder and simmer on very low heat for fifteen minutes.
7. Add fresh cream and let it simmer for another five minutes.
8. Serve hot with Naan or Paratha.
TIP: This recipe tastes just as good (even better!) the following day after
reheating properly. Chef Kapoor likes it cold too! But the parathas should be hot.


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