Ingredients:
- 1 cup whole ural dal
- 1/4 cup rajma
- whole garam masala - bay leaf, cloves, cardemom, cinnamon
- 1 tbsp ginger garlic paste
- 3 medium sized tomatoes ( made in a puree )
- 3 tsp oil to cook
- 2 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp kasoori methi
- 1 tbsp butter
- 1 tbsp cream (optional, you can add along with butter to make it more creamy)
- Salt to taste
Method:
- Clean and wash whole ural dal and rajma.Soak dal and rajma overnight.
- Presure cook dal and rajma with few drops of oil, pinch of hing and salt.
- Cook till tender. ( number of whistles depend on cooker type and size ).
- Once done, slightly mash the dal.
- Heat oil in a kadai. Add whole garam masala.
- Add ginger garlic paste and fry till golden brown.
- Add tomato puree. Cook for 5 minutes.
- Now add cumin powder, coriander powder, red chilli powder and kasoori methi.
- Cook on a low flame with lid covered till the oil separates.
- Add butter.
- Now add the dal and rajma mixture.
- Add half a cup of water.
- Cook it for 20-30 minutes with the lid covered on a low flame.
- Garnish with cream.
Serving Suggestions:
- Can be served with rice, parathas, kulcha or rotis.
Tips:
- Dal mkahani can be made in many ways.
- Instead of whole garam masala, you can use any ready garam masala or Catch Dal
- Makhani masala - which goes very well
- Cook the dal for a long time for best taste.
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