DAL MAKHANI

DAL MAKHANI

INGREDIENTS

• 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

METHOD

• 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.