Dal makhani
Dal makhani is one of the most popular dishes in Indian restaurants.Dal makhani is a perfect blend of spices and heat .dal makhani has rich and creamy texture.
What we need
½ cup sabut urad/whole black garam
2 tablespoons rajma/kidney beans
3-4 cloves garlic, crushed or grated
1 ½ inch ginger grated
2 medium-sized tomatoes, finely chopped
1 teaspoon cumin seeds
2 clove,1 black cardamom
1 small onion chopped finely
2 bay leafs
1 teaspoon red chilli powder
2 whole red chilli
1 teaspoon ghee
1 teaspoon cumin seeds
3 teaspoons butter
1 green chilli
½ teaspoon garam masala
salt to taste
How to make
Wash and soak urad dal and rajma for overnight or 5-6 hours with 3 cup water. Do not drain water use the same water for cooking.
Take a heavy bottom big pan or use a pressure cooker. I have used the cooker, boil all beans with 3 cup water add ½ quantity ginger, garlic save half, on medium add 1 green chilli, bay leaf, clove salt.
Fion medium heat when steam starts coming, reduce heat to low heat, cook until three whistles or if you are using a pan, first boil on medium-high heat, then cook on low heat until rajma/kidney beans, sabut/whole urad/whole black garam become soft.
It will take about 25-30 minutes. check both beans should be soft.If not cook for a few more minutes. Stir and lightly mash beans with the spoon.
Heat ghee or oil in a small pan. Add cumin seed and whole red chilli, asafoetida, let cumin crackle, then add ginger, garlic, onion, cook till onion becomes golden brown, add tomato, red chilli powder, garam masala, sauté till tomatoes are soft and mashed.
Add this mixture and butter to cooked dal and simmer on low heat for 20 minutes.Heat 1 tablespoon butter in a small pan add 1/4 tsp red chilli powder pour over dal garnish with shredded ginger serve hot with rice, naanIndian bread Butter Naan or parantha.
Try to make it in large quantities as dal makhani tastes better the next day after reheating.
Dal makhani
Ingredients
- ½ cup sabot urad/whole black garam
- 2 tablespoon rajma/kidney beans
- 3-4 clove garlic crushed or grated
- 1½ inch ginger grated
- 2 medium size tomato fine chopped
- 1 teaspoon cumin seeds
- 1 small onion chopped finely
- 1 teaspoon red chilli powder
- 1-2 whole red chilli
- 2 clove,1 black cardamom crushed
- 1 teaspoon cumin seeds
- 1 teaspoon ghee
- 1 whole bay leaf
- 1 slit Green chilli
- 3 teaspoon butter
- ½ teaspoon garam masala
- salt to taste
Instructions
- Wash and soak urad dal and rajma overnight or 5-6 hours with 3 cup water. Do not drain water use the same water for cooking.
- Take a heavy bottom big pan or use a pressure cooker. I have used the cooker, add 3 cup water dal and rajma and ½ ginger, garlic and 1 green chilli, bay leaf, clove salt. First cook on medium heat when steam starts coming reduce heat on low heat, cook until three whistles or all beans of soft. If you are using pan first boil on medium-high heat, then cook on low heat until rajma/kidney beans, sabot urad/whole black garam become soft. It will take about 25-30 minutes. check both beans should be soft if not cook for a few more minutes. Stir and lightly mash with the spoon.
- Heat ghee or oil in a small pan. Add cumin seed and whole red chilli, asafoetida when cumin crackle, add ginger, garlic, onion, cook till onion become golden brown, add tomato, red chilli powder, garam masala sauté until tomatoes are soft and mashed. Add this mixture and butter to cooked dal and simmer on low heat for 10-15 minutes.Heat 1 tablespoon butter in a small pan add 1/4 tsp red chilli powder pour over dal garnish with shredded ginger serve hot with rice, Naan or parantha.
Notes
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