Dal Makhani

Name: Dal Makhani
Total time: 1800 s
Yield: 6-serving
Cuisine: Indian
Ingredients: 3/4 cup Urad Dal (black matpe beans); 1/4 cup red kidney beans (rajmah); 2 teaspoons cumin seeds; , 8 cloves garlic chopped; 2 inches ginger , chopped; 1 teaspoon garam masala powder; 1/2 cup fresh cream; 1 teaspoon chili powder red; 3 tablespoons butter; 2 tomatoes , chopped (extra large ); 1 onion , chopped; 1 tablespoon oil; salt

Reshma Venugopal @cook_7802974

Brisbane, Queensland, Australia

This Dal was so rich and tasty..you can have it with paratha or with white rice
Recipe credits :http://www.food.com/recipe/punjabi-dal-makhani-301613

Reshma Venugopal @cook_7802974

Brisbane, Queensland, Australia

This Dal was so rich and tasty..you can have it with paratha or with white rice
Recipe credits :http://www.food.com/recipe/punjabi-dal-makhani-301613

Saved

Ingredients

30 mins

6-serving

3/4 cupUrad Dal (black matpe beans)
1/4 cupred kidney beans (rajmah)
2 teaspoonscumin seeds
, 8 clovesgarlic chopped
2 inchesginger , chopped
1 teaspoongaram masala powder
1/2 cupfresh cream
1 teaspoonchili powder red
3 tablespoonsbutter
2tomatoes , chopped (extra large )
1onion , chopped
1 tablespoonoil
salt

Saved

Steps

30 mins

1

Soak whole black urad and rajma overnight in 3-4 cups of water.
2

Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
3

Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
4

Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
5

Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal.
6

Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
7

Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
8

Serve hot with Naan or Paraatha.