Dal makhani by Chef Sonali Recipe
Dal Makhani is a popular Indian main cuisine.
Summary
Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| 1 cup black urad dal | ||
| Rajma | 2 Tablespoon | |
| Chana dal | 2 Tablespoon | |
| Water | 5 Cup (16 tbs) | |
| Salt | To Taste | |
| Red chilli powder to taste | ||
| Garlic paste | 1/2 Teaspoon | |
| Ginger paste | 1 Teaspoon | |
| Ghee | 4 Tablespoon | |
| Pureed tomatoes | 4 | |
| Coriander powder | 2 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
| Butter | 1 Teaspoon | |
| Tomato ketchup | 2 Tablespoon | |
| Coriander leaves | 4 | |
Directions
1. Soak 1 cup black urad dal, 2 tbsp rajma and 2 tbsp channa dal for 5-6
hours.
2. Drain water from soaked dals. Add 5 cups of water, 1 and a 1/2 tsp salt,
1/4 tsp garlic paste, 1/2 tsp ginger paste, 1 tbsp ghee and 1/4 tsp red
mirchi powder. Put these in a pressure cooker.
3. After first whistle, boil on low flame for 40-45 minutes.
4. heat 3 tbsp ghee in a karahi. Add 4 pureed tomatoes.... cook till
tomatoes turn sort of dry. Add 2 tsp dhania powder, 1/2 tsp garam masala,
1/4 tsp garlic paste, 1/2 tsp ginger paste and 1/4 tsp red chili powder.
Cook till oil separates.
5. Add boiled dal to this tomato mixture, 1 tsp butter and 1-2 tbsp tomato
sauce (any ketchup).
6. Mix and cook for 10-15 minutes on medium flame mashing the dal
occasionally.
7. Garnish with coriander.....
TAAADAA... dal ready....
Have fun cooking!!
hours.
2. Drain water from soaked dals. Add 5 cups of water, 1 and a 1/2 tsp salt,
1/4 tsp garlic paste, 1/2 tsp ginger paste, 1 tbsp ghee and 1/4 tsp red
mirchi powder. Put these in a pressure cooker.
3. After first whistle, boil on low flame for 40-45 minutes.
4. heat 3 tbsp ghee in a karahi. Add 4 pureed tomatoes.... cook till
tomatoes turn sort of dry. Add 2 tsp dhania powder, 1/2 tsp garam masala,
1/4 tsp garlic paste, 1/2 tsp ginger paste and 1/4 tsp red chili powder.
Cook till oil separates.
5. Add boiled dal to this tomato mixture, 1 tsp butter and 1-2 tbsp tomato
sauce (any ketchup).
6. Mix and cook for 10-15 minutes on medium flame mashing the dal
occasionally.
7. Garnish with coriander.....
TAAADAA... dal ready....
Have fun cooking!!
Comments
Comments: 17 |
Add a Comment
shantihhh says :
I use a black lentil called Bluga Lentil, it is whole not split and simply has an amazing flavour. In the US it can be found at of all places Trader Joe's and some speciality markets. SO WONDERFUL.
I used it last night for a tasty dal
Posted on: 12 July 2007 - 2:25pm
kshitiz shekhar says :
Also they use only black dal for their dal makhani.
Posted on: 23 June 2007 - 8:12pm
kshitiz shekhar says :
hey sonali.
Do some changes in your recipe it will come out better.
Though its looking gr8 but still in bukhara rastaurant they add heavy cream in that.also instead of pressure cooker go for a kettle.It will take lot of time but dal bukhara is made out of that way only.Long slow simmering.Dont throw the water in which dals r cooked.Just remove the scums and use same water.I am telling u that because i worked in bukhra previously.
Posted on: 23 June 2007 - 8:10pm
sunnysb says :
I know :), maybe I will post my tandoori chicken recipie one day :)
Posted on: 16 May 2007 - 11:17pm
sonali says :
as i mentioned in the recipe description, it was given to me by my sister.
Posted on: 16 May 2007 - 7:09pm
sunnysb says :
oh noooooooooooooooooooooooooooooooo
you have leaked out THE recipie :(
But yes people, this comes out really well
Posted on: 16 May 2007 - 3:43pm
Chef
