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Dal makhani Recipe

Dal makhani is a popular Indian Curries
Author :
 
On :
Friday, 28 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 2.5 based on 100 votes
2.5

Take a look at more Curries Recipes. You may also want to try Healthy Curried Corn, Best Prawn Creole, Easy Soya Urundai Kuzhambu

Ingredients

  • 1/2 cup - whole Urad Dal ( muzhu ulundhu ), with skin
  • 1 fist full - Rajma
  • 1 tsp - Red Chilli powder
  • 1.25 tsp - coriander powder
  • 1/4 tsp - Turmeric powder
  • 1 tsp - Garam Masala powder
  • 1 - onion, finely chopped
  • 1 - tomato, big
  • As needed - Milk or Cream
  • 1 tbsp - Butter
  • 1/2 tsp - ginger, finely chopped
  • 1/2 tsp - garlic, finely chopped
  • To temper:
  • 1 inch piece - cinnamon/pattai
  • 2 - cloves/lavangam
  • 1 - bay leaves/biryani leaf
  • 1 tsp - jeera/cumin
  • As needed - Butter
  • How to Make Dal makhani:

    1. Soak urad dal and rajma, for a minimum of 6 hours.
    2. Pressure cook with enough water (water level should be above the dal ) till done ( say up to 4 to 5 whistles ).
    3. Drain and save the excess water.
    4. Mash the dal with a ladle.
    5. Grind the tomato and keep it aside.
    6. Heat butter in a heavy bottomed vessel, add the ingredients to be tempered.
    7. Add the finely chopped ginger, garlic and fry till golden brown.
    8. Add the onion and fry till transparent.
    9. Add turmeric, the ground tomato paste and fry, till oil separates.
    10. Add red chilli and coriander powder (add more butter if desired).
    11. Now add the water drained from the dal and boil for 2 to 3 minutes.
    12. Add garam masala powder, the mashed dal and mix well.
    13. Add cream or milk if desired, at this stage and adjust the consistency (add butter if desired).
    14. Simmer for 10 to 15 minutes, stir between, to avoid burning at the bottom.
    15. Finally, garnish with ginger strips and butter/cream.
    16. Serve with roti/naan/rice.
    17. Recipe courtesy: Rak's Kitchen




     

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