Dal Makhani

Ingredients

1/2 cup urad (whole black lentil)
1 tbsp rajma (kidney beans)
1 cup low fat milk
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
3/4 cup fresh tomato pulp
1 tsp oil
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania) (dhania)

Method

Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.

Combine the dals, and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well 
till the dal is almost mashed.

Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.

Heat the oil in a non-stick pan and add the cumin seeds. 
When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.

Add the chilli powder, turmeric powder, coriander powder and tomato

Pulp with ¼ cup of water and sauté for 5 to 7 minutes.

Add this to the dal mixture and simmer for 10 to 12 minutes till the

Dal is thick and creamy.

Serve hot, garnished with the coriander.

Posted By : Indian Food