Wednesday, August 8, 2012

Dal Makhani

Its been a long time since I blogged. My boys keep me on my toes all day long, so blogging becomes a bit difficult. I decided to start with Dal Makhani, an all time favourite with everyone. I found the perfect recipe on Malabar Spices . Only difference is that I did not use canned tomatoes, only fresh ones. The end result was just great. My entire family loved it.

To pressure cook:
Split Black Gram (Urad dal): 1 cup
Bengal Gram (Channa dal): 2tbsp
Red Kidney Beans (Rajma): 1/4th cup
Ginger Garlic Paste: 1 tbsp
Ghee: 1 tsp
For the seasoning:
Green Chillies: 3
Garlic: 1 1/2 tbsp chopped
Onion: 1 1/2 cup chopped
Ginger Garlic Paste: 1 tbsp
Tomatoes: 5 medium
Tomato Paste: 2 tbsp
Red Chilli Powder: 1 tbsp
Garam Masala Powder: 2tsp
Kasuri Methi Powder: 1 tsp
Salt: to taste
Oil: 2-3 tsp
Butter: 2-3 tsp

For garnishing:
Butter: 2tbsp
Fresh Cream: 1/2 cup
Corriander leaves: a handful

  1. Soak the black gram dal, bengal dal and red kidney beans overnight. in lots of water.
  2. Rinse the dal properly and pressure cook with ghee and the ginger garlic paste. Cook till the dal is mushy.
  3. Heat oil and butter in a pan. Fry the onion, garlic and green chillies, till the onion is translucent. Add the ginger garlic paste and saute a bit more.
  4. Then add the tomatoes and salt and saute till the tomatoes are cooked. To this, add tomato paste, red chilli powder and garam masala and cook.
  5. Next add the cooked dal, some salt and water and simmer constantly over a low flame for around 20 minutes. 
  6. When the dal seems cooked, add the kasuri methi (it should be crushed in the palms to release the flavours better)
  7. Garnish with butter, cream and corriander leaves.