Friday, February 25, 2011

Dal Makhani


Serves 2
Ingredients Required:
Black urad whole dhal - 1/2 cup
Rajma/Kidney Beans - 3 tblsp 
Onion - 1 small, chopped
Tomato - 1,chopped
Green chilli - 2, chopped
Ginger paste - 1 tsp
Garlic - 2
Garam Masala - 1 tsp
Dry mango Powder - 1 tsp
Turmeric Powder - 1 tsp
Chilli Powder -1 tsp
Coriander Powder -1 tsp
Bay leaves - 2
Cumin Seeds - 1 tsp
Salt to taste
Fresh Cream/Milk - 1 cup
Butter - 2 tblsp
Cilantro - to garnish

How to make?
Soak the black urad dhal and kidney beans overnight.
Pressure cook the dhals for 5 - 6 whistles until they are soft and set aside.
Heat little oil in a pan and add the cumin seeds, bay leaves, chopped onion, ginger paste and chopped garlic.
Saute till the onions turn golden brown in color.
Add the tomato and fry for few more minutes till the raw smell is gone.
Add all the masala powders and salt and mix well.
Add the mashed dhal to the pan and cook for few minutes until the flavor blends in.
Add 1 cup of the dhal water which is left over from the cooker or add normal water.
Add the butter and fresh cream and cook for few more minutes on low heat.
Garnish with cilantro and serve hot.

Tip:
If you are calorie conscious, skip the fresh cream and add 1 cup milk instead. It would be less creamy but also less fattening.
If you have Dal Makhani Masala, this can be added instead of Garam masala, dry mango powder, coriander powder combined.



Sending this to AWED Indian Cuisine hosted by Umm Check DK's page as well.

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