Monday, March 16, 2009

Dal Makhani


Ingredients

1 cup whole black beans

2 tbsp Rajma (Kidney beans)

2-3 tbsp butter

salt to taste

6-7 flakes of garlic (optional)

1' ginger

4 Dry Red Chilli (bedagi

1/2 cup tomato Puree or 3 tomatoes Pureed

3 tbsp thick curd

1/4 cup cream 

1 tsp coriander powder

1/2 tsp garam masala

1 tsp red chilli powder

For the tempering

1/2 tsp kasuri methi

1 tsp oil

Method

  • Soak both the whole black beans & rajma overnight.
  • Grind ginger, garlic, 4 red chillies to a fine paste.
  • Take one tsp of this ground red chilli paste and add this to the soaked whole black beans and pressure cook it till done and keep aside.
  • Heat butter in kadai add red chilli paste and fry for 5 mins till paste gets cooked now add the tomato puree and cook till oil oozes out. Now add the curd and cook.
  • Now add the garam masala, chilli powder, coriander powder to the cooked masala and fry for 2 mins.
  • Add this tomato mixture to the boiled dal ,salt and simmer and cook for 5 mins . Now add 1 tsp butter, cream and cook till the gravy thickens.
  • Heat little oil add 1/4 tsp kasoori methi and fry now add this to the cooked dal .
  • Garnish with coriander leaves and serve hot with Parathas/ rotis.