Dal Makhani

Serves: 4 persons

View fullsize

View fullsize

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:

View fullsize IMG_0034.JPGIMG_0034.JPG

View fullsize IMG_0035.JPGIMG_0035.JPG

View fullsize IMG_0036.JPGIMG_0036.JPG

  1. 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.)
  2. 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.
  3. Add cooked lentils along with the water. Add garam masala, red chilli powder, and salt. Mix well on a medium-low heat.
  4. If the dal is too thick then add water to make a proper consistency. Do not make too thin.
  5. Add 2 tablespoon fresh cream and kasuri methi. Mix and simmer for 1 minute.
  6. Serve hot with plain rice, naan or vegetable pulao

Categories:

Updated: