Dal Makhani
This curry is prepared using whole Black Gram and is extremely taste and very popular in the state of Punjab.
Time required: 30 Minutes + Soaking Time
Serves: 4
Ingredients:
1 Cup Saboot Urad/Whole Black Gram
2tbsp Rajma / Red Kidney Beans (Optional)
5 Cups water
1tsp Ginger Paste
1 tsp turmeric
½ Cup Cream
2tbsp butter
1 Onion, Chopped
2 Green Chilies, Chopped
2 Tomatoes, Chopped
1tsp Red Chili Powder
½ tsp Jeera Powder
½ tsp Coriander Powder
½ tsp Garam Masala Powder
Salt to taste
For the garnish:
3 Sprigs of Coriander leaves, Chopped finely
1tbsp of Butter or Cream (Optional)
Method:
Soak Black Gram and Red Kidney Beans for four hours. Pressure cook them with water, salt, ginger and turmeric for about 2 whistles.
In another pan, heat Butter, add Onions and fry until they turn translucent, add Green Chilies, Tomatoes and stir fry for 2 minutes. Next add Chili Powder, Jeera Powder and Coriander Powder. Mix well and cook for another minute, add the cooked Saboot Urad / Dal, Cream and mix well. Cook for 5 minutes stirring continuously. Sprinkle Garam Masala and stir. Garnish with Coriander leaves and Butter or Cream. Serve hot with Rice, Pulao, Roti or Paratha.
Tags: Curries n' Dal, Curry, Dal, Dal Makhani, Side Dish
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Filed under: Curries n' Dal
