Don't we enjoy the spicy piping hot Dal Makhani in those road side dhabas!! I miss that taste so much since I left Assam post my marriage & Delhi as we hardly get a chance to drop by any dhaba and enjoy this speciality of the Punjabi dhabas. Few days back only it came to my mind to try this dal makhani at home with rice. It was a Friday night and I quickly arranged whatever little ingredients required for making the dal. Few searching on the google and some own ideas and the Dal Makhani is ready.
Ingredients:
Whole Black Gram: 1/2 cup
Rajma: 2 tbsp
Tomato: 2 medium sized pureed
Ginger & Garlic crushed and chopped: 2 tsp
Onion: 1 big onion grated
Bay leaf: 2
Red dry chillies: 2
Red chilli powder: 1 tsp
Salt to taste
Garam Masala: 1 tsp
Green Chillies :1 Slit (optional)
Cumin Seeds: 1 tsp
Fresh Coriander chopped: 2 tbsp.
Fresh Cream: 3 tbsp
Butter: 3 tbsp
Oil: 1tsp
Method:
Wash and soak the black dal and rajma overnight in sufficient amount of water. Next morning drain the water and pressure cook black dal and rajma in three cups of water with salt for 3-4 whistles. In case its not cooked within mentioned whistles then cook on low heat till the rajma becomes totally soft and keep aside.
Heat 2 tbsp butter and oil in a pan. Add bay leaf, red dry chillies & cumin seeds. Once they start spluttering add ginger, garlic and onion and sauté till golden. Add slit green chillies, tomato puree and sauté on high heat. Add the red chilli powder and sauté till the tomatoes are cooked. Now add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and check for the seasoning and give it a nice stir. Now add the fresh cream and the remaining 1 tbsp of butter for that extra glaze and stir and simmer on low heat till the dal gets a thick texture and becomes soft. Now remove from gas and transfer to a bowl and sprinkle the chopped coriander and few onion rings and serve hot.
Ingredients:
Whole Black Gram: 1/2 cup
Rajma: 2 tbsp
Tomato: 2 medium sized pureed
Ginger & Garlic crushed and chopped: 2 tsp
Onion: 1 big onion grated
Bay leaf: 2
Red dry chillies: 2
Red chilli powder: 1 tsp
Salt to taste
Garam Masala: 1 tsp
Green Chillies :1 Slit (optional)
Cumin Seeds: 1 tsp
Fresh Coriander chopped: 2 tbsp.
Fresh Cream: 3 tbsp
Butter: 3 tbsp
Oil: 1tsp
Method:
Wash and soak the black dal and rajma overnight in sufficient amount of water. Next morning drain the water and pressure cook black dal and rajma in three cups of water with salt for 3-4 whistles. In case its not cooked within mentioned whistles then cook on low heat till the rajma becomes totally soft and keep aside.
Heat 2 tbsp butter and oil in a pan. Add bay leaf, red dry chillies & cumin seeds. Once they start spluttering add ginger, garlic and onion and sauté till golden. Add slit green chillies, tomato puree and sauté on high heat. Add the red chilli powder and sauté till the tomatoes are cooked. Now add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and check for the seasoning and give it a nice stir. Now add the fresh cream and the remaining 1 tbsp of butter for that extra glaze and stir and simmer on low heat till the dal gets a thick texture and becomes soft. Now remove from gas and transfer to a bowl and sprinkle the chopped coriander and few onion rings and serve hot.
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