Dal makhana
What is dal makhana?
Dal makhana is a dish originating in New Delhi, India. A relatively modern variation of traditional lentil dishes, it is made with urad dal and other pulses and includes butter and cream.
Ingredients
1 cup black gramme (sabuturad) whole
1 cup rajma (kidney beans), urad dal, drain, wash, and soak overnight
Salt as per your taste.
Red chilli powder 1 teaspoon
Ginger chopped into 2 inch pieces
Butter, 3 tbsp
1 tablespoon oil
Cumin seeds, 1 tsp
Garlic chopped into 6 cloves
1 large onion, chopped
2 slit green chilies
2 medium-sized tomatoes, blended to a paste
Garam masala powder 1 tsp
Recipes
- Boil sabuturad and rajma in three cups of water with salt and half the red chilli powder and half the ginger. Cook for 3 whistles in a pressure cooker or until the rajma is completely soft.
- Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic, and onion and saute till golden brown.
- Add slit green chillies, tomato puree and saute on high heat. Add the remaining red chilli powder and saute till the tomatoes are reduced to a pulp.
- Add the cooked dal and rajma along with the cooking liquour. Add garam masala powder and adjust the salt.
- Simmer on low heat until the dals are completely soft and well combined.
- Serve hot. Garnish with a swirl of cream and a few sprigs of fresh coriander.
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