Feb 7, 2012

Dal Makhni

Dal Makhni, is a very famous main course from Punjab. It’s available in every Punjabi Dhaba. Rajma and whole Black lentil provides protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato purée adds a little sharpness and thickness to this dish and cream, butter and milk adds more richness and increase creamy texture. There are so many way to cook “Dal Makhni” in different kitchen. But I post my way, how to I cook Dal in my kitchen.

½ cup whole black lentil (kali sabut urad dal)
1 tbsp. kidney beans (rajma)
½ cup milk
½ cup cream (prefer homemade cream)
½ cup chopped onion
½ cup tomatoes with 1 green chilli and ½ tsp. ginger (chopped)
(Make puree of these three in mixer)
½ tsp. cumin seeds (Jeera)
½ tsp. red chilies powder
Salt to taste
1 tsp. coriander powder
A pinch of garam masala
½ tbsp. clarifying butter (ghee)

For garnish
Fresh green coriander (chopped)

Clean, wash and soak the urad dal and rajma overnight. Drain and keep aside.
Combine the dal, rajma and salt with 2 cups of water and pressure cook till the dals are overcooked. Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.
Heat the ghee in a deep and thick pan and add the cumin seeds. When seeds crackle, add the onions and sauté till the onions turn golden brown.  Add tomatoes, green chili and ginger paste and sauté till the puree cook well. Add the chilli powder, coriander powder and garam masala and sauté for 5 minutes.
Add this to the boil dal and cream. Simmer for 15 minutes till the dal is thick and creamy. Serve hot, garnished with the coriander, cream and butter.

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