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Dal Makhani
By : Anita RahejaCategory : Regional cuisine, Punjabi
Servings : 2
Time Taken : 15-30 mins
Rating :
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.
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)
� 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
finely chopped coriander leaves (to garnish)
sufficient water to boil the dal
1 tsp - garlic paste
2 - bay leaves
5 tbsp - ghee
4 - cloves
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)
� 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
finely chopped coriander leaves (to garnish)
sufficient water to boil the dal
1 tsp - garlic paste
2 - bay leaves
5 tbsp - ghee
4 - cloves
RECIPES BY ANITA RAHEJA
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