Tuesday, November 20, 2007

Dal Makhani

If you're looking for the restaurant-style dal makhani, then this is the recipe for it! It's a Sanjeev Kapoor recipe.

What you need:
1 cup black whole urad dal
2 tbsp Red Kidney beans/Rajma
1 tsp Cumin seeds
6 cloves garlic
2 inch ginger (I use ginger-garlic paste)
1 tsp Garam Masala
1/2 cup fresh cream (Since we don't get fresh cream here, I used heavy cream available at Trader Joe's)
1 tsp Red Chilli powder
3 tbsp butter
2 tomatoes
1 onion
1 tbsp Oil
Salt to taste

Let's make:
  1. Pick, wash and soak whole black urad and rajma overnight in three cups of water.
  2. Peel and chop the onion, ginger and garlic finely. Wash and chop the tomatoes.
  3. Cook the soaked dal and rajma in three cups of water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
  4. Heat oil and butter in a thick-bottomed pan.
  5. Add cumin seeds, when it crackles.
  6. Add chopped onions and fry till golden brown.
  7. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala.
  8. Add boiled dal and rajma to this.
  9. Adjust seasoning.
  10. Add garam masala powder and simmer on very low heat for fifteen minutes.
  11. Add fresh cream and let it simmer for another five minutes.
  12. Serve hot with Naan or Paratha.

1 comment:

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