Sunday, July 31, 2011

Dal Makhani

                       whole urad dal: 1 cup
                       Kidney Beans: 1/4 cup
                       Ginger-Garlic Paste: 1 1/2 tbspn
                       Tomato: 2
                       Coriander Powder: 1/2 tbspn
                       Red chilli Powder: 1/2 tbspn or according to your taste
                       Turmeric Powder: 1/4 tspn
                       Garam Masala: 1/4 tspn
                       Butter: 1/4 stick
                       Oil: 3-4 tbspn
                       Cumin(jeera): 1/2 tspn
                       Cinnamon: 1'' piece
                       Bay leaf: 1
                       Cloves: 2-3

                1. Soak Whole urad dal and kidney beans for about 4-5 hrs. Drain out the water. Pressure cook dal for 2 whistles or until done with 4-5 cups of water.
              2. Make a puree out of tomato and keep it aside.
              3. Heat oil in a pan, add bay leaf, cinnamon, cloves and cumin.
              4. Add ginger-garlic paste and fry until raw smell disappears.
              5. Now add tomato puree and cook for 3-4 mins.
              6. Add coriander powder, chilli powder and turmeric powder.
              7. Add butter and close the lid. Cook for 2 mins.
              8. Add cooked dal mixture. cook on low heat.
              9. Add garam masala.
             10. Serve with Roti, Naan or Rice.

           This dal tastes good when done in slow cooker.

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