Dal Makhni
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Author srivalli99 Yield No Value
Published Oct 15, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Dall Standing Time 1 hour

Recipe of Dal Makhni

Ingredient Name Quantity Unit
Whole Black Gram 1 Cup
Split Bengal Gram 2 Teaspoons
Kidney Beans 2 Teaspoons
Tomato(puree) 1 Cup
Ginger 1 Piece
Garlic 4 Clove
Whole Dry Red Chillies 2 Numbers
Ghee 3 Teaspoons
Dhania (coriander) Powder 2 Teaspoons
Garam Masala 1/2 Teaspoons
Butter 1 Teaspoons
Fresh Cream Beaten Well And Mixed With 1/4 Cup Milk 1/4 Cup
Ghee 1 Teaspoons
Water 5 Cup
Salt To Taste

Directions

Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours. Grind ginger, garlic and dry red chillies together to a paste. Drain out all water from the pulses and add six cups of fresh water. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire. Open the cooker and mash the contents. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.
Posted Oct 15, 2007

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