Friday, September 10, 2010

Daal Makhni

This recipe originates from Punjab. But it's  very popular everywhere now.  This is my favourite dish.  I make this very often for a large gathering.  This makes a very great vegetarian dish, full of nutrition and fibre.  I got compliments for this dish, from the Sardars itself , that " No one can recognize, that this dish is made by a non-punjabi".


whole urad daal- 1 cup washed, soaked and boiled

Red kidney beans (Rajma) - 2 tbsp washed, soaked and boiled

onion - 1 thinly sliced

tomato Puree - 2tbs

Ginger garlic paste - 1 tsp

kasuri methi 1 tsp

Whipping cream - 1/2 cup(malai)

Butter 1 tbsp

cumin seeds (jeera) 1 tsp

turmeric powder 1/2tsp

Garam masala- whole spices

Red chilli powder to taste

dhania powder-1/2tsp
1 tbsp oil

Salt to taste

chopped coriander leaves and fresh ginger for garnishing.


In a Pan heat oil, splutter cumin seeds, add the whole garam masala and add ginger garlic paste, fry till light brown. Add onions and fry till golden brown.

Now add tomato puree.

Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.

Add dal and stir on medium flame. If the daal is too hard you can blend some of it to form thickness to the sauce.  You can also add water at this point if the dal is too thick.
 As the daal is boiling, Now add butter
Sprinkle garam masala powder  and add kasuri methi
Let is simmer on slow fire
Add the cream at the very end and mix
Garnish daal makhni with coriander and Julienned ginger and you can also add some cream on top

Serve daal makhni hot. Goes well with Roti, paratha, naan or rice.

Add less oil for frying because,  we will be adding butter and whipping cream at a later stage.

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