|
|
|
|
|
| |
Dal Makkhani
| Ingredients: |
|
Method: |
|
2 cups Black whole urad Dal
1/4 cup rajma (kidney beans)
1 cup full cream milk
1 big onion- chopped fine
1 big tomato- chopped fine
2 tbsp ginger garlic paste
1 tsp garam masala
1 tsp Cumin seeds
1 tsp red chili powder 1
pinch Asafoetida powder 1 tbsp chopped
coriander leaves
2 tbsp ghee 1 tbsp fresh
creme salt to taste |
|
| Wash
and Soak
the Dal and rajma overnight.
Add salt, 6 cups of
water and pressure cook them till soft (keep on low
heat after first whistle for 20mins).
Add Milk to dal and rajma mix
after opening the cooker and again put on low heat.
Meanwhile In another pan heat ghee and add cumin seeds and
asafoetida powder.
Add chopped onions and fry till golden brown. Add
ginger garlic paste and fry again for 2 minutes.
Add chopped tomatoes and fry till ghee starts oozing
out. Add chili powder and garam masala to it.
Put this gravy in the
Dal and let the dal simmer on
low heat for 1/2 hour.
Garnish with
chopped coriander leaves and fresh crème just before
serving. |
|
|
|
|
|
|
|
|
