Dal Makhani

My Receipes
Fri, 4 Apr 2014 01:48:00 +0000
I just love this Dal Makhani.  Gravy with so nutritious lentils.  When we were in Delhi, we had a chance to live in Intercontinental Hotel for more than a month.  They have a restaurant inside called Singh Sahib and they make this dal makhani  and Dahi wali Bindi so nicely that we literally fell in love with this dish.  Even though I like this dish, I have never tried it personally at home.  This time I wanted to try this at home and finally I had a chance last week to try this dish and luckily it came out good... Here goes the recipe. Ingredients: Rajma beans - 1/4 cup Black Urad Dhall - 1/2 cup Green Moong Dhall - 3 tbsp (optional) Low fat milk - 1/2 cup Butter - 1 tbsp Cumin Seeds - 1/2 tsp Onion - 1/2 cup ( finely chopped) Ginger-Garlic Paste - 1 tsp Chilli Powder - 1 tsp Coriander Leaves - 2 tsp Fresh tomato Puree - 1 cup (Grind 2 fresh tomato and make it a puree) Salt to taste Soak Rajma, Moong Dhall and Black Urad Dhall over night or 8 hours atleast. Pressure cook it upto 5 to 7 whistles.  When the pressure is released, open it add the low fat milk to it and keep it aside. Take a pan, preheat butter, splutter cumin seeds. Add finely chopped onion to it and saute it until it becomes golden color.  Add ginger garlic paste to it and saute for couple of minutes. Now add tomato puree to onion mix along with turmeric powder, chilli powder and let it boil for couple of minutes. Now add the cooked dhall to it along with required amount of salt and let everything cook in medium flame for atleast 7 minutes. Add fresh coriander leaves to it and switch off the stove. Serve it hot with Roti/Chapati/Rice.
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