Dal Makhani





Dal Makhani
Recipe: Sanjay Hingorani 

Ingredients

3/4 cup black urad dal whole
1/4 cup red rajma
Soak over night in 3 cups of water. Pressure cook in the same water to 5-6 whistles with a large piece of ginger. Keep the ginger.

Tempering the Dal

1 large onion chopped
1 tbsp garam masala or chicken tandoori masala
1 tsp red chili powder
1 tbsp kasuri methi
1 tbsp chaat masala / amchoor
1 tsp gng paste
1 tsp whole jeera
1 tsp dhania powder
3-4 green chillies
6-7 curry leaves
2 tbsp ghee
100ml fresh cream
Salt to taste

(Note: make sure you get the tsp and tbsp right)

Method

Blend / mash 5tbsp of the boiled Dal with ginger and keep aside. Fry the gng paste jeera, green chillies and curry leaves with the onions in ghee add the masala and chili powder. Add the mashed Dal. Add the water from the boiled dal here. You can also use some of the water to blend the Dal earlier. 10 mins add the remaining dal now add the kasuri methi and chaat masala. Cover and cook on very low heat for 45 mins. Keep checking and stirring every 15 mins and add 25ml of cream and stir. Add more water if the dal is too thick. Add salt at the end or it will split the cream. Done.

Serve with steamed rice, naan, parantha or pita bread.

Eat, Enjoy, Repeat !

Cheers
Sanjay

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