Dal Makhani
Serves: 4 persons
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Indian Thali
Ingredients:
- ½ cup whole Urad Dal (black lentils)
- 2 tablespoon rajma (kidney beans)
- 2-3 tablespoon ghee or oil
- ½ teaspoon cumin seeds
- 2 bay leaves
- 1 medium onion chopped finely
- 2 medium tomatoes chopped finely
- 2 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon garam masala
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- Salt to taste
- ¼ teaspoon kasuri methi
- Water
Method:
- wash urad dal and rajma a couple of times. Fill the bowl with 3 cups of fresh water. Soak the lentils overnight. The next morning, drain the water and add 3 new cups of water and salt and pressure cook for 3-4 whistles. (the lentils should become soft.)
- Heat oil/ghee in a pan. Add cumin seeds and bay leaves. Add chopped onion and ginger-garlic paste. Saute for a minute. Add chopped tomatoes. Saute on medium-high heat and cook everything.
- Add cooked lentils along with the water. Add garam masala, red chilli powder, and salt. Mix well on a medium-low heat.
- If the dal is too thick then add water to make a proper consistency. Do not make too thin.
- Add 2 tablespoon fresh cream and kasuri methi. Mix and simmer for 1 minute.
- Serve hot with plain rice, naan or vegetable pulao