In Indian cuisine dals are very important to end with. Here it,s a home made recipe for punjabi dal - dal makhani. It can be served with jeera rice.
Preparation time - 10 minutes
Cooking time - 30 minutes
Serves - 4 persons
Ingredients to make Dal Makhani:
3/4 cup whole urad - whole black lentil
2 table spoon rajma - kidney beans
2 table spoon butter
1 tea spoon cumin seeds
2 to 3 green chilly crushed
1 pinch cinnamon powder
1 pinch clove powder
1 big onion - finely chopped
2 big tomato's puree
1/2 tea spoon ginger garlic paste
1 1/2 tea spoon red chilly powder
1 tea spoon turmeric powder
1/2 cup fresh cream (can take low fat cream)
Salt to taste
For garnishing:
Fresh coriander - finely chopped
To serve with:
Jeera rice
- wash and soak the whole urad and rajma overnight or at least 6 to 7 hour in warm water.
- Drain soaked water and add 2 cups of water and salt and pressure cook for 20-25 minutes till the dals are overcooked.
- Let it come at room temperature.
- Mash dals roughly and keep a side.
- Heat the butter in a deep pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, onions and ginger-garlic paste and sauté till the onions turn golden brown or light brown in colour. (in stead of butter you can take oil also.)
- Add the red chilli powder, turmeric powder and tomato puree and cook at a medium flame till the mixture leaves oil.
- Add mashed dals and salt to taste. Add water if required. Cook for 15 minutes at slow flame or till boiling. Add cream and mix well.
- Garnish with chopped coriander. Hot and spicy Dal Makhani is ready to serve. (can be garnished with cream also.)
- Serve it with jeera rice.
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