Dal Makhani
For this recipe I ignored all the health/less oil / health conscious etc etc. It would look weird if “Dal Makhani” has no “Makhan” in it . In the picture I added a bit more of turmeric and less of kashmiri mirch as my green chillies were already very spicy .Here is the recipe
INGREDIENTS :-
Chana Dal(Bengal gram dal):- 1 cup
Toor Dal (Split Red Gram):- 1 cup
Rajma (Kidney Beans) :- 1 cup
Kali Urad dal :- the one with skins on :- a cup
(Soak them in water before night. Or you can soak them in warm water for 2 hours)
Ginger :- small piece
Garlic :- 10 cloves
Tomato Pure :- 2 cups
(I microwaved tomatoes at 80% for 6 minutes and ground them into paste. Alternatively you can boil them without peeling or chopping and grind them)
Garam masala :- 2 teaspoons(Adjust according to taste)
Milk Cream :- 1 cup
Butter :- 1 1/2 tablespoon
Any seasoning :- jeera, mustard seeds 1/2 teaspoon each
Hing :- a pinch
Turmeric :- a pinch
Salt :- as required
Green chillies :- (adjust) 4-5 chopped
Kashmiri mirch :-
METHOD :-
- Heat 1 tablespoon butter in a pan(remaining butter..we can add at the end) , add all seasoning and wait till they splutter , add green chillies.
- Make a paste of ginger and 7-8 cloves of garlic , add it to the oil and fry it until the paste looses its raw smell.
- Wash all the dals.
- Add green chillies and tomato puree and washed dals and add sufficient water.
- Add turmeric , salt, garam masala , kashmiri mirch powder , 1/2 of milk cream stir well and pressure cook it for 3-4 whistles and simmer for 10 minutes.
- Open the lid the dal should look quite mashed.
- Now heat remaining butter and add remaining crushed cloves of garlic and fry them briefly. Add the over the dal and add remaining cream over the dal.
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