Wednesday, September 18, 2013

Dal Makhani

Dal Makhani or Lentil curry is a famous indian curry recipe cooked in a creamy and spicy tomato sauce. It tastes best with plain rice or parathas.

Cooking time- 30 minutes
Serves- 6

Dal or yellow lentils- 1 cup
Rajma or kidney beans- 1 cup
Tomato- 4
Chilli powder- 1 tspn
Ginger garlic paste- 1 tspn
Turmeric powder- a pinch
Garam masla- 1/2 tspn
Cumin seeds- 1/2 tspn
Butter- 3 tblspn
Salt to taste

Method of preparation

Pressure cook the dal and rajma by adding required amount of water and salt for 2 whistles.(I usually soak the rajma for 3-4 hrs and daal for 30 minutes before pressure cooking).After the dals are cooked mash it well and keep aside.
In another pan, add butter and cumin seeds.When the cumin seeds crackle, add ginger garlic paste, turmeric and salt and cook for 5-6 minutes in medium flame.
Make a puree of the tomatoes and add it into the vessel and cook slowly for 5 minutes.After that add chilli powder and cook again for 10 minutes.
Once the mixture is well cooked , add the mashed daal , some water(Its best to add the water in which the dals were cooked) and garam masala and simmer for another 10-15 minutes.Make sure you keep checking the pan so that the dal doesn't stick to the pan.
Turn off the flame and add remaining butter and serve hot.

I will be presenting this dish to the beautiful event hosted by Preetha Soumyan of and Vardhini  of

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