Saturday, June 9, 2007

Another recipe - Dal Makhani

Dal Makhani

3/4 cup whole black lentils (whole urad)

2 tablespoons kidney beans

1 teaspoon cumin seeds

2 green chilies, slit

1 stick cinnamon

2 cloves

3 cardamoms

1/2 cup onions, finely chopped

1/2 teaspoon ginger-garlic paste

1 teaspoon chili powder

1/4 teaspoon turmeric powder

1 1/2 cups fresh tomato puree

3/4 cup cream

2 cups water, to boil the lentils in 3/4 cup water

3 tablespoons butter

2 tablespoons chopped fresh coriander

salt to taste

  1. Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
  2. Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
  3. Heat the butter in a pan and add the cumin seeds.
  4. When the cumin seeds crackle, add the green chilies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
  5. Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
  6. Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
  7. Add the cream and mix well.
  8. Garnish with the cilantro and serve hot.

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