Dal makhani (Hindi: दाल माखनी) is a treasured staple food, originally from the Punjab in India. This dish is a type of dal (boiled lentils or other dried legumes or pulse)).
Itis high in protein--an important attribute in primarily vegetarian cultures. Traditionally this dal is cooked on low flame, for hours, on charcoal, which gives it a rich creamy texture. When cooked at home today, more moderate amounts of cream or butter are often used
Last weekend I tried this dal which we had been tasting in restaurants paying a high price & it turne dout to be better than the restaurant version.My sincere advise is give it a try once & this will become a regular menu in your cooking
Itis high in protein--an important attribute in primarily vegetarian cultures. Traditionally this dal is cooked on low flame, for hours, on charcoal, which gives it a rich creamy texture. When cooked at home today, more moderate amounts of cream or butter are often used
Last weekend I tried this dal which we had been tasting in restaurants paying a high price & it turne dout to be better than the restaurant version.My sincere advise is give it a try once & this will become a regular menu in your cooking
INGREDIENTS
Black Gram/Black Lentil /Sabut whole Urad- 1 cup
Rajma(Kidney beans) - 1/4 cup
Brown chana (chickpeas brown) -1/4 cup
Black eye beans (chawali) - 1tsp
Ginger 1 inch
Green chilli 2-3
Butter /oil 4 tbsp.
Cream / Yoghurt (dahi) 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 2-3 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 1 tsp.
kasoori methi - pinch
Cumin coriander powder (dhania jeera powder) -1tsp
Turmeric powder 1/4 tsp
Garam masala - 1 tsp
coriander leaves - for garnishing
Salt to taste
METHOD:
Black Gram/Black Lentil /Sabut whole Urad- 1 cup
Rajma(Kidney beans) - 1/4 cup
Brown chana (chickpeas brown) -1/4 cup
Black eye beans (chawali) - 1tsp
Ginger 1 inch
Green chilli 2-3
Butter /oil 4 tbsp.
Cream / Yoghurt (dahi) 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 2-3 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 1 tsp.
kasoori methi - pinch
Cumin coriander powder (dhania jeera powder) -1tsp
Turmeric powder 1/4 tsp
Garam masala - 1 tsp
coriander leaves - for garnishing
Salt to taste
METHOD:
1.Wash black grams, brown chickpeas and kidney beans,black eyed beans. Then soak it in water (2 glasses) for about 7-8 hours /overnight.
2.Wash the dals & pressure cook (7-8 Whistles)the above pulses with salt & small piece of ginger adding three times water as of pulses.Pls note the dals should be overcooked & become soft.Whisk the dals with laddle (ravi in marathi) & make it as soft as possible .
3.Heat pan saute chopped onions & tomatoes,ginger & garlic ,chillies for 2 minutes.
4.Let it cool and grind to a smooth paste in mixie.
5.Heat 2 tbsp. of butter in a pan ,add asafoetida and cumin seeds in it.When cumin crackles add red chill powder,dhania jeera powder,turmeric & mix well.
6.Add onion tomato paste prepared in step 3 & saute till oil starts separating.
7.Next add whisked curd/cream ,salt & mix well.
8.Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add water as per the consistency you need if you find it too thick.
9.Add garam masala,kasoori methi & let it simmer for 2-5 minutes.Garnish with coriander leaves.
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