Saturday, 26 May 2012



  • Black Urad Dal-1 katori
  • Kidney Beans (Rajma)-2 tablespoons
  • Chana Dal-1 tablespoon
  • Tomatoes (puree form)-2
  • Coriander (Dhania) powder-1 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Red Chilli Powder-1/4 teaspoon
  • Garam Masala powder-1/4 teaspoon
  • Butter-1 tablespoon
  • Cream-2-3 tablespoons
  • Salt-1.5 teaspoon
  • Oil-2 tablespoon
  • Cumin (jeera)-1/4 teaspoon
  • Asoefoetida (Hing)-1/2 a pinch
  • Ginger (grated)- 1/2 inch
  • Soak the black urad dal, kidney beans & chana dal for 2-3 hours.
  • Add the dals in a pressure cooker with water, 1 teaspoon salt & 1/4 teaspoon turmeric powder & pressure cook for around 20 minutes on low flame.
  • Once the dal is done, strain out the water & separate the dal & the water.We will add them separately to the tadka.
  • For the tadka, heat oil in a pan, add asoefoetida & cumin seeds. Once the cumin seeds start to crackle, add ginger.
  • Once the ginger turns brown, add tomato puree.
  • Add 1/4 teaspoon turmeric powder, coriander powder, 1/2 teaspoon salt, garam masala powder & red chilli powder.
  • Once tomatoes start leaving oil, add butter & mix well.
  • After that, add dal & mix well.
  • Cook for 2-3 minutes & then add the separated water.
  • Cover the pan & cook over low flame for around 15 minutes.
  • Then, add cream on a low & cook for another 5-10 minutes.
  • Check if dal is cooked & turn off the flame.
  • Dal makhani is ready to serve.
*You can also add orange food colour to give it a look as served in the restaurants.

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