surf india

Dal Makhni

dal-makhni

Ingredients

  • - 1 cup: Whole black gram
  • - 2 tsp: Split Bengal gram
  • - 2 tsp: Kidney beans
  • - 1 cup: Tomato(puree)
  • - 1" piece: Ginger
  • - 4 Cloves: Garlic
  • - 2 : Whole dry red chillies (soaked for 15 minutes)
  • - 3 tsp: Ghee
  • - 2 tsp: Dhania (coriander) powder
  • - 1/2 tsp: Garam masala
  • - 1 tsp: Butter
  • - 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
  • - 1 tsp: Ghee
  • - 5 cups: Water
  • - Salt to taste

Method

  • - Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
  • - Grind ginger, garlic and dry red chillies together to a paste.
  • - Drain out all water from the pulses and add six cups of fresh water.
  • - Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
  • - Open the cooker and mash the contents.
  • - Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
  • - Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
  • - Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.