Dal Makhani

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Dal Makhani - Dal Makhani is a delicacy from Punjab in India and is also known as Maa Ki Dal. Pulses are a highly nutritious food group comprising beans,peas and lentils, it is essentially filled with rich proteins and fiber.

Dal Makhani : Punjabi : Sides / Condiments : Recipe

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Date Added:	July 10, 2008	Season:	Every Day
Category:	Sides / Condiments	Prep. Method:
Calories:		Dish Type:	Vegetable
Serves:	4	Cuisine:	Punjabi
Prep. Time:	30- mins

Rating: (2)

Dal Makhani - Ingredients:

whole urad or black gram lentil 1 cup 
kidney beans( Rajma) 1/3 cup 
grated ginger 1 tbs 
coarsely ground fennel seeds 2 tsp 
Red chilli powder (accord to taste)
turmeric powder 1 tsp. 
ghee or clarified butter or oil 3-4 tbs. 
cumin seeds 1 tsp. 
A large pinch of hing (Asafoetida)
minced ginger & garlic 1 tbsp 
medium onion (thinly chopped ,optional) 1 
medium tomatoes, finely chopped 2-3 
Garam Masala 1/2 tsp. 
fresh cream 1/2 cup 
chopped coriander leaves (optional) 2 tbs. 
Salt to taste
water (to cook dal) 5-6 cups

Dal Makhani - Directions:

Wash and soak black urad (bean)and rajma (red kidney bean) overnight.
Cook the soaked dal and rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till dal and rajma are soft.( Recommended - Pressure cooker for 10-12 whistles).
Lightly mash dal and rajma mixture, keep aside.
Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Saut� till tomatoes are well mashed and fat starts to leave the masala.
Add mashed dal and rajma to this mixture and little water ( desired consistency).
Correct seasoning, and simmer at very slow flame for 15-20 minutes. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving. Serve hot with Naan or Paratha or even with rice.

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