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Saturday, April 10, 2010

My Son-in-law's favourite Dal Makhani

200 g - black urad dal
75 g - rajma
1 packet tomato puree
4-5 onions pureed
1&1/2 tbsp - crushed ginger
2 - green chillies
¼ tsp - turmeric powder
2 sticks - cinnamon
1 - black cardamom
5 - green cardamoms (peeled)
2 tsp - red chilli powder
1 tsp - cumin seed powder
2 tbsp - fresh cream/ malai
sufficient water to boil the dal
2 tsp - garlic paste
2 - bay leaves
5 tbsp - ghee
4 - cloves

Wash, soak the dal and rajma in sufficient water for 8 hours.
Cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger in a pressure cooker
Pressure cook first on a high flame.
Simmer for at least 45minutes. Mash the dal slightly
Lightly heat the remaining ghee in a pan.
Add onions, remaining ginger, garlic paste & green chillies.
Sauté on a low flame till the onions turn pink.
Add the tomato puree. Simmer for 10 minutes or till the oil seperates.
Add red chilli powder and cumin powder.
Sauté on a low flame till oil separates.
Now add the dal. Mix well.
Now add the fresh cream.
Cook on a low flame for another 30-40 minutes till the masalas and the dal are well blended.

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