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Dal Makhani

Its finally here. JFI "“ Dal event! The entries have been pouring in and must say that each and every recipe, I have seen so far, is a winner. June was the lentil month here at my blog and I enjoyed blogging all the recipes involving lentils. Today, I am blogging a favorite North Indian

Dal Makhani

Dal Makhani

Ingredients

20
4 servings

Instructions

  1. 1

    Pre-heat ghee in a heavy bottomed vessel. Add cumin seeds and let them splutter. Add the chopped onions and green chillis and sauté the onions till pink.<br

  2. 2

    Add ginger garlic paste and fry for 3-4 mts. Add the turmeric pwd, chilli pwd and salt and combine.<br

  3. 3

    Add the chopped tomatoes and cook for 5-6 mts. Now add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat.<br

  4. 4

    Add butter, combine and cook for 5 mts.<br

  5. 5

    Add malai and garam masala and mix well. Garnish with ginger juliennes.<br

  6. 6

    Serve with hot rotis.

Ingredients:Tomato·టమాటోGreen Chilli·మిర్చి

About This Recipe

Its finally here. JFI "“ Dal event! The entries have been pouring in and must say that each and every recipe, I have seen so far, is a winner. June was the lentil month here at my blog and I enjoyed blogging all the recipes involving lentils.

Today, I am blogging a favorite North Indian lentil recipe, Dal Makhani as my entry for JFI- Dal. Dal Makhani is a rich, hearty dish which is full of proteins. Black lentils and red kidney beans are simmered in a creamy sauce of butter, onions, tomatoes, ginger-garlic and spices and liberally garnished with cream. I did reduce the quantity of butter, ghee and cream in the recipe to make it less rich and keeping in mind – calories 🙂

Dal Makhani Recipe

Recipe source: From my recipe files

Prep & Cooking: 40 mts

Serves 5-6 persons

Cuisine: North Indian

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Ingredients:

1 cup black lentils (kaali sabut dal) "“soak in water for 8 hours and pressure cook till soft

1/2 cup red kidney beans (rajma) "“ soak in water for 8 hours and pressure cook along with blank lentils till soft

2 tbsp ghee

1 tsp cumin seeds

2 big onions, finely chopped

2 green chillies, slit lengthwise

1 tsp ginger garlic paste

1 tsp kashmiri red chilli powder

1/2 tsp turmeric powder

salt to taste

2 big tomatoes, finely chopped

¼ cup butter

1 tsp garam masala powder

2-3 tbsp malai (cream of milk)

ginger juliennes for garnish

1 Pre-heat ghee in a heavy bottomed vessel. Add cumin seeds and let them splutter. Add the chopped onions and green chillis and sauté the onions till pink.
2 Add ginger garlic paste and fry for 3-4 mts. Add the turmeric pwd, chilli pwd and salt and combine.
3 Add the chopped tomatoes and cook for 5-6 mts. Now add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat.
4 Add butter, combine and cook for 5 mts.
5 Add malai and garam masala and mix well. Garnish with ginger juliennes.
6 Serve with hot rotis.