Monday, May 20, 2013

Dal makhani

Dal Makhani - A rich and creamy dal originated from Punjab. Makhani means butter, so as the name suggests it is a buttery dal. Traditionally the dals are simmered overnight to enhance the taste and flavor. I used slow cooker method which also enhance the flavor. I used only butter and skipped the cream. If you want you can add cream too. My friend used to do with red chori instead of rajma, I used more red chori and little rajma, and followed her steps. Goes well with plain roti or Jeera pilaf.


Ingredients:
  • Black urad dal/Black lentils - 3 cups
  • Red chori - 1/4 cup *
  • Rajma - 1/4 cup
  • Butter - 1 stick or 1/2 cup
  • Tomato - 4, medium
  • Diced tomatoes - 3/4 th quantity of 28 oz can
  • Ginger & garlic paste - 2 tbsp
  • Kasturi methi - 1 tbsp
  • Red chilly powder - 2 tsp
  • Coriander powder - 3 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - to taste

To temper:
  • Oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Cardamon - 1
  • Cloves - 3
  • Cinnamon - a small stick
  • Bay leaf - 1


Method:

Soak black dal and red chori and/or rajma overnight or minimum for 8 hours. Pressure cook the lentils for one whistle and simmer for 15 minutes, switch it off. Grind the ginger and garlic to a smooth paste.
Grind the tomatoes and canned tomatoes in the blender. Using a strainer remove the seeds and keep aside.
Heat the wide pan with 2 tbsp of oil and add cumin seeds, cardamon, cloves, cinnamon and bay leaf. Immediately add ginger garlic paste and saute for a minute. Then transfer the tomato puree and let it boil for 3 minutes. Add red chilly powder, coriander powder and turmeric powder. Let it boil in a medium flame for another 5 minutes.
Add butter in the puree, then add the water from the cooked dal (If you don't have water in dal, add 1 cup of normal water). After 2 minutes add the dal and let it cook for 10 minutes.
Transfer to slow cooker for 8 hours, in between add the crushed kasturi methi or let it cook in the stove top at medium flame for 45 minutes minimum.

Note:

* Red chori can be skipped and you can use the combination of  rajma and whole black urad dal.

18 comments:

Akila said...

Delicious and tempting recipe

Jasna Varcakovic said...

Beautifully coloured aromatic ingredients; dal looks mouthwatering!

Hari Chandana said...

Woww.. looks super perfect and delicious.. nice clicks too !!

Sangeetha Nambi said...

yummy ! Real healthy and tasty dish...

Sona S said...

dal makhani looks delicious.

Rafeeda AR said...

looks so delicious...

Nupur said...

Ohhhhh !!! I can just see that Butter stick calling my name .. :(

great effort in taking step by step pics.. I cant ever do that

S.Menaga said...

looks tasty n richy gravy!!

Premas Culinary said...

wow very nice recipe,will try this soon...

Hema said...

Loved this, creamy and delicious..

DivyaGCP said...

Delicious and flavorful gravy.. Looks so rich..

Priya Suresh said...

Protein rich and highly nutritious dal makhani, love seriously this fingerlicking curry with some rotis.

anusha praveen said...

the color of the dal s so good Anu reminds me of dhaba dal makhani!

divya said...

Gorgeous clicks.. looks yummy !!

Srimathi Mani said...

One of my favorites to enjoy with rice or roti.

Shama Nagarajan said...

yummy and inviting dear

Peggy G. said...

Great looking dal!

Abbe@This is How I Cook said...

Love the chili and the butter. I'll bet it tastes rich and full of flavor.

Post a Comment

Related Posts Plugin for WordPress, Blogger...


Show all post