13 December, 2013

Dal Makhni


Black Urad Dal (whole)- 1 Cup
Red kidney Beans(Rajma): 1/4 Cup
Ginger : 1 small bud
Garlic:6-7 cloves
Onion: 1 large
Cumin Seeds: 1/4 teaspoon
Tomato : 3 large
Clarified Butter (Ghee): 3 Tablespoon
Dal Makhni Masala: 2 Tablespoon
Red Chili Powder: 1/2 Tablespoon
Water: 1 Cup
Salt to taste
Fresh Cream: 2 Tablespoon

Soak Urad dal and rajma overnight in about 4 cups of water. Pressure cook them separately till soft and cooked evenly. This would take around 4-5 whistles. If the rajma is still not cooked , you can cook it further for 2 more whistles.
Meanwhile, crush ginger garlic with the help of mortar and pestle to make a coarse paste. Chop onions in small pieces and puree the tomatoes in a blender.
In a large pan, take ghee and once it heats a little, add cumin seeds. Add minced ginger garlic paste and chopped onion. Sauté it till becomes the onions become translucent.
Add tomato puree along with dal makhni masala, red chili powder and  salt . Cover the lid and let it cook till the masala starts leaving the sides of the pan. This should take around 2-3 minutes.
Add boiled rajma and urad dal along with the water in which it was boiled.  If the mixture is too thick you can add more water accordingly.
Cover the pan with the lid and cook it on low flame till all the ingredients blend well. This would take anther 8-10 minutes.
Turn off the heat and stir in fresh cream. This balances the flavors and brings out the authentic mughlai taste to the dish.

Garnish it with chopped coriander before serving.
Your Dal Makhni is ready to eat.
Serve it hot with roti or steamed rice.

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