Womeniya magazine

Dal Makhani
Mar 21, 2017 | Recipes | Heramba Enterprises
Dal Makhani

INGREDIENTS
1-Black Gram or Sabut Urad Dal = ¾ cup .(350 Gm)
2-Kidney Beans or Rajma = ¼ cup.( 50 Gm )
3-Tomato puree = 1 cup
4-Ginger garlic paste= 2tsp
5-Butter – 3 tbsp
6-Fresh Cream -2 tbsp
7- HERAMBA MAKHANI MASALA – 2 Tbsp
8-salt to taste
9-dry fenugreek (kasoori methi )- 1 tsp
10-Whole Garam masala- 2 cloves,2 green cardamom,1 inch cinnamon, bay leaf -1 no.
11-chopped onion= 1/2 cup
METHOD
1-Soak whole urad dal and rajma separately in water for 8-9 hours.
2-After rinsing, cook both the urad dal and rajma in pressure cooker till it softens(if possible cook both the dal
separately.
3-In a pan and heat 3 tbsp butter. Add whole spices and sauté it..
4-Add ½ cup finely chopped onion, sauté it till it becomes golden brown.
5-Add ginger garlic paste salt, Makhani spice and sauté this mixture on a medium flame.
6-Then add cooked urad dal and Rajma beans. Stir well, simmer the dal makhani on low flame.
7-When the gravy is thickened, add fresh cream. Stir it, finally sprinkle crushed dry fenugreek leaves.
8- Garnished with chopped coriander leaves and serve dal makhani with roti or rice.

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