DAL MAKHANI RECIPE BY RECIPEWALA
INGREDIENTS
200 gm whole black lentils (sabut urad), rinsed and soaked for a minimum of 8 hours
50 gm red kidney beans (rajma), rinsed and soaked for a minimum of 8 hours
5 cups water
1 tsp cumin (jeera) seeds
1 cinnamon stick
2 bay leaves
2 black cardamom
6 cloves
2-3 thinly sliced cut green chillies,
100 gm onions, finely chopped
150 gm red tomatoes, finely chopped
20 gm ginger garlic paste
salt to test
20 gm Kashmire redchilli powder
1tsp gram masala
40 ml cooking oil / Desi ghee
2 tbsp butter
1 tbsp fresh cream, for the garnish
1 tbsp chopped fresh coriander leaves, for the garnish
Method
Discard soaking water and rinse the whole black lentils (sabut urad)and red kidney beans (rajma), add 5 cups water,2 bay leaves (Tejpatta) 6 colve (long) 1" pec cinnamon stick (dalchini) ,2
black cardamom and 1 tsp salt .Cook in a pressure cooker for 1-2 whistle. Then reduce heat to medium and cook for about 15minutes.
black cardamom and 1 tsp salt .Cook in a pressure cooker for 1-2 whistle. Then reduce heat to medium and cook for about 15minutes.
Heat a pan add cooking oil/ Desi ghee and add cumin seeds on low heat. Add thinly sliced green chillies and Add ginger-garlic paste mix togetherand and soothe until ginger garlic paste golden brown colour Add onions and roast on medium heat until golden brown, adding Kashmire redchilli powder and add 2 Tbs of water if the mixture dries up. Add red tomatoes chopped and salt totest. Cook with regularly on low heat🔥, until the mixture reduce sapreat the oil and thickens into a pulpy sauce Now, add cooked whole black lentils (sabut urad)and red kidney beans( rajma) and mix well. Cook for 4-5 minutes. You can add water if you find the mixture to be too thick. Add the butter, 1 tsp Gram masala and cook for 2 minutes. DAL MAKHANI is ready to serve. Garnish with fresh cream and coriander leaves and serve hot.
SERVE DAL MAKHANI WITH
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