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Dal Makhani

Dal Makhani

Name: Dal Makhani
Prep time: 460 min
Cook time: 40 min
Total time: 520 min
Yield: 2
Cuisine: Punjabi
Ingredients: Cereal & Pulses

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Prep Time: 460 minutes Cook Time: 40 minutes

Total Time 520 minutes

Servings: 2

Cuisine: Punjabi

Ingredients

Whole black gram (sabuturad) 1/2 cup
Red kidney beans (rajma) 2 tablespoons- Wash and soak urad dal &rajma overnight, drain
Salt to taste
Red chilli powder 1 teaspoon
Ginger chopped 2 inch pieces
Butter 3 tablespoons
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Garlic chopped 6 cloves
Onion chopped 1 large
Green chillies slit 2
Tomatoes 2 medium- blended to paste
Garam masala powder 1 teaspoon

Process

Boil sabuturad and rajma in three cups of water with salt and half the red chilli powder and half the ginger. Cook for three whistles in a pressure cooker or until the rajma is completely soft.
Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden brown.
Add slit green chillies, tomatoes pureeand sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.
Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.
Simmer on low heat till the dals are totally soft and well blended.
Serve hot. Garnish with a swirl of cream and sprigs of fresh coriander.