Dal Makhini

Dal Makhini

Cooking Time

Preparation Time : 20

Cook Time : 15

Total Time : 35

Ingredients

Serves 4

  • soaked overnight sabut urad 1/2 cups

  • soaked overnight red kidney beans 2 tbsp

  • salt 1 pinch

  • ghee 2 tbsp

  • Bayleaf 1 nos

  • Cumin seeds 1/2 tsp

  • Ginger-garlic paste 1 tbsp

  • Large chopped Onion 1 nos

  • chopped green chilli 2 nos

  • tomato puree 1/2 cups

  • turmeric powder 1/2 tsp

  • red chilli powder 1/2 tsp

  • Coriander powder 1 tsp

  • cumin powder 1/2 tsp

  • Garam masala 1 tsp

  • Salt as par taste 1 tsp

  • water or as required 1 cups

  • fresh cream 1/2 cups

  • Few coriander leaves chopped 2 tbsp

  • For Tempering:Ghee 1 tbsp

  • hing 1 pinch

  • red chilli powder 1/2 tsp

Directions

  • 01

    Soak sabut urad & rajma overnight in three cups of water.

  • 02

    Drain it and pressure cook in 4 cups of water with a pinch of salt. This makes the rajma and dal soft.

  • 03

    Take a kadhai on medium flame, then heat the ghee and add bayleaf and cumin seeds.

  • 04

    Once the cumin seeds crackle add ginger-garlic paste and stir for sometime.

  • 05

    Add onions and fry until it turns light brown.

  • 06

    Add green chilli and tomato puree and stir for sometime.

  • 07

    Add turmeric powder, red chilli powder, coriander powder cumin powder and garam masala powder. Cook the masalas for a minute.

  • 08

    Once the masala start releasing ghee from sides and cooked dal and give a good stir.

  • 09

    Adjust the consistency by adding 1cup of water or as required.

  • 10

    Boil for 15 minutes or more till the dal absorbs flavour and turns thick.

  • 11

    Add fresh cream and mix well.

  • 12

    Top up with fresh coriander leaves.

  • 13

    Tempering_Recipe:Heat tadka pan and add ghee. Once its begins to melts add hing.

  • 14

    Add red chilli powder. Fry for 2-3 seconds.

  • 15

    Add immediately pour the tempering over dal makhni and mix well.

  • 16

    Serve Dal Makhni with naan, parantha or jeera rice.

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