Dal makhani
Dal makhani - A Punjabi type of dal made using black urad dal, rajma and lots of butter. It is filled with proteins, very tasty and can be served with roti, parotha or rice.
It is very important that the black urad dal and rajma should be soaked properly. In olden days the preparation of this would take 24 hrs, but now the black urad dal and rajma are cooked in pressure cooker, reducing the cooking time to 2 to 3 hrs.
You may also like other dal recipes like Palak dal
Ingredients
Black Urad dal - 3/4th cup
Rajma - 1/4 th cup
Onion - 1 medium chopped
Green chilli - 2 finely chopped
Ginger garlic paste - 2 tsp
Tomatoes - 2 chopped
Red chilli powder - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Cream - 2 tbsp
Salt - for taste
For roasting and powdering
Bay leaf, 2 clove, 2 green elaichi, cinnamon 1 inch and a small portion of nutmeg
Method
Soak the whole black urad dal and rajma overnight or for 12 hrs.
Dry roast the items given in for roasting and powder them.
Chop the needed vegetables.
Pressure cook the urad dal and rajma by adding 3 to 4 cup of water for 6 whistles. Cook it in medium flame. It should be soft, if not add some more water and cook again.
In a large kadai, take butter and add ginger garlic paste. Saute it and add chopped onions. Saute it till light brown. Add the masala powder. Saute it till the raw smell goes. Add the chopped tomatoes and cook them until soft. You should see the fat coming from side. Add the green chilli, red chilli powder, coriander powder and cumin powder. Saute it. Now add the urad dal - rajma mix along with the water in which it was cooked. Add some more water if needed. Cook it in medium flame, stirring it often. Keep it uncovered and cook till the dal makhani thickens. When it thickens add salt for taste. Keep cooking in low flame. The longer you cook, the taste is better. Once the dal is sufficiently thickened, add the cream and mix. Remove it from heat. You can add kasturi methi if you have. Serve hot with rice or roti
It is very important that the black urad dal and rajma should be soaked properly. In olden days the preparation of this would take 24 hrs, but now the black urad dal and rajma are cooked in pressure cooker, reducing the cooking time to 2 to 3 hrs.
You may also like other dal recipes like Palak dal
Ingredients
Black Urad dal - 3/4th cup
Rajma - 1/4 th cup
Onion - 1 medium chopped
Green chilli - 2 finely chopped
Ginger garlic paste - 2 tsp
Tomatoes - 2 chopped
Red chilli powder - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Cream - 2 tbsp
Salt - for taste
For roasting and powdering
Bay leaf, 2 clove, 2 green elaichi, cinnamon 1 inch and a small portion of nutmeg
Method
Soak the whole black urad dal and rajma overnight or for 12 hrs.
Dry roast the items given in for roasting and powder them.
Chop the needed vegetables.
Pressure cook the urad dal and rajma by adding 3 to 4 cup of water for 6 whistles. Cook it in medium flame. It should be soft, if not add some more water and cook again.
In a large kadai, take butter and add ginger garlic paste. Saute it and add chopped onions. Saute it till light brown. Add the masala powder. Saute it till the raw smell goes. Add the chopped tomatoes and cook them until soft. You should see the fat coming from side. Add the green chilli, red chilli powder, coriander powder and cumin powder. Saute it. Now add the urad dal - rajma mix along with the water in which it was cooked. Add some more water if needed. Cook it in medium flame, stirring it often. Keep it uncovered and cook till the dal makhani thickens. When it thickens add salt for taste. Keep cooking in low flame. The longer you cook, the taste is better. Once the dal is sufficiently thickened, add the cream and mix. Remove it from heat. You can add kasturi methi if you have. Serve hot with rice or roti
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