Chana Dal Makhani
Chana Dal Makhani
Take a look at more
. You may also want to try
Khatta Meetha Kaddu (Pumpkin)
Turkey with Mushrooms
Spleen Pepper Fry (Manneeral Fry)
Rate This Recipe
channa dal - 1 cup(200 g)
makhana - 1 cup
vegetable oil - 8 tbsp
jeera - 1/2 tsp
tejpatta(bay leaves) - 2
cloves - 4
green cardamoms - 2
cinnamon - 1" thin strip
onion - 1 medium size (finely chopped)
ginger garlic paste - 1 heaped tbsp
tomato - 1 medium (chopped)
haldi powder - 1/2 tsp
red chilli powder - 1 tsp
garam masala powder - 1 tsp
dhania patta - a bunch(chopped finely)
sugar - 1/2 tsp
desi ghee- 2 tbsp
salt to taste
How to Make Chana Dal Makhani
Boil the dal with salt and haldi powder in 750 ml water. Pressure cooking on medium flame for 8 minutes after it whistles is a good measure of time.
Dal should become tender but not so much that it breaks after boiling.
The dal structure must remain intact.
Heat 2 tbsp desi ghee in a karahi or thick frying pan.
Fry the makhana in it on low flame till it starts turning pink. Turn off the flame.
Transfer the fried makhana to a dry vessel.
Heat the oil in the karahi. Put jeera, tejpatta, garam masala into it.
When the jeera begins to splutter, add chopped onion.
Saute for 4 minutes on medium heat or till onion turns transparent and pinkish.
Mix the ginger garlic paste with a little water and strain out the juice of the paste completely.
This is done so that the dal consistency remains smooth.
Add the ginger garlic juice to the onion being fried in the karahi.
Saute for 2 minutes. Add the chopped tomatoes, powdered masalas, sugar and half tsp salt.
Saute for 3 minutes. Put the chopped dhania patta, and the boiled dal. Stir and boil the whole thing for a minute.
Add the leftover desi ghee and put off the flame. Add fried makhana and stir.
Serve with pulao/plain rice along with aloo ki bhujia and papad.
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.
Low Calorie Recipes
Butter Chicken Recipes
Pav Bhaji Recipes
High Protein Recipes