Dal Makhani, i still call it as kali dal and my bhaiya say 'Maa ki Dal'. Well thats how this dal is been addressed in north india and mostly ordered in the restaurants. All time hit for the cuisine for any celebrations. Can be very high caloric though with lots of butter and cream.
Ingredients
For one small cup black whole urad add quarter cup of red kidney beans (rajma)
2 finely chopped big red onions
4-5 finely chopped tomatoes or make a puree
2 tbsp of finely chopped Garlic
1 tbsp of finely chopped ginger
1-2 bay leaves
3-4 spoons of fresh cooking cream
2 big spoons of butter or ghee or add as per your taste
1-2 tbsp of oil
chopped green chillies
Indian spices (coriander powder, garam masala, red chili powder, Please note NO turmeric powder)
Extra boil the black urad dal and rajma in the pressure cooker. Once done, take few spoons of dal and mash it well with the masher as a smooth paste it will give a creamy touch to dal makhani.
In parallel, in a pan add oil to saute the bay leaves, ginger, garlic, green chili, onion, tomatoes. Once done add coriander powder, garam masala, red chili powder and salt to taste. mix it well with the boiled dal and add the creamy paste of the dal prepared above. Add butter on top. Enjoy it with lacha parantha or naan.
While serving, i usually sizzle it with red chillies saute in butter and decorate it with cream on top. It really looks amazing.
Ingredients
For one small cup black whole urad add quarter cup of red kidney beans (rajma)
2 finely chopped big red onions
4-5 finely chopped tomatoes or make a puree
2 tbsp of finely chopped Garlic
1 tbsp of finely chopped ginger
1-2 bay leaves
3-4 spoons of fresh cooking cream
2 big spoons of butter or ghee or add as per your taste
1-2 tbsp of oil
chopped green chillies
Indian spices (coriander powder, garam masala, red chili powder, Please note NO turmeric powder)
Extra boil the black urad dal and rajma in the pressure cooker. Once done, take few spoons of dal and mash it well with the masher as a smooth paste it will give a creamy touch to dal makhani.
In parallel, in a pan add oil to saute the bay leaves, ginger, garlic, green chili, onion, tomatoes. Once done add coriander powder, garam masala, red chili powder and salt to taste. mix it well with the boiled dal and add the creamy paste of the dal prepared above. Add butter on top. Enjoy it with lacha parantha or naan.
While serving, i usually sizzle it with red chillies saute in butter and decorate it with cream on top. It really looks amazing.
