Dal makhani is one of the most and popular dish originating from Punjab region. Its soo delicious and flavourful dish cooked with whole black lentil with red kidney bean, lots of butter and with light blend of Indian spices. A dollop of butter on top gives you the authentic and traditional taste to this recipe. The best combi which goes well with dal makhani is Garlic naan... Tastes yummy right?
INGREDIENTS
1/2 Cup Black lentil
1/4 Cup Red kidney bean
1 Onion
2 Tomatoes
1/2 tsp Jeera.
3/4 tsp Chopped Ginger
3/4 tsp Chopped Garlic
2 tsp Red chilly pd
1/2 tsp Turmeric pd
1 tsp Coriander pd
1 Green chilly
2 tsp Garam masala
2 tbsp Heavy cream
1 tsp Crushed Kasoori methi.
3 tbsp Butter.
Salt to taste
Water as needed
Coriander leaves for garnishing.
METHOD
Rinse and soak lentil and kidney bean for 7 to 8 hours. Pressure cook them until soft. Once its done, mash it well and keep it aside.
Heat add 2 tbsp butter in a kadai. Add jeera and onions and fry till translucent. Add in chopped ginger and garlic and fry till the raw aroma disappears. Next drop in the tomatoes and stir well till it becomes mushy followed by red chilly pd, turmeric pd, coriander pd. Saute it well till you see the masala leaves its side. Then add the mashed cooked dal to the masala. This gives a thick texture to the gravy. Put adequate water as per required and sim it for about 10 min.
Now the final is to add in the fresh cream and sprinkle garam masala and couple of crushed kasoori methi. Stir once and transfer them into a bowl. Garnish with fresh coriander leaves and serve hot.
Enjoy!!
1/2 Cup Black lentil
1/4 Cup Red kidney bean
1 Onion
2 Tomatoes
1/2 tsp Jeera.
3/4 tsp Chopped Ginger
3/4 tsp Chopped Garlic
2 tsp Red chilly pd
1/2 tsp Turmeric pd
1 tsp Coriander pd
1 Green chilly
2 tsp Garam masala
2 tbsp Heavy cream
1 tsp Crushed Kasoori methi.
3 tbsp Butter.
Salt to taste
Water as needed
Coriander leaves for garnishing.
Rinse and soak lentil and kidney bean for 7 to 8 hours. Pressure cook them until soft. Once its done, mash it well and keep it aside.
Heat add 2 tbsp butter in a kadai. Add jeera and onions and fry till translucent. Add in chopped ginger and garlic and fry till the raw aroma disappears. Next drop in the tomatoes and stir well till it becomes mushy followed by red chilly pd, turmeric pd, coriander pd. Saute it well till you see the masala leaves its side. Then add the mashed cooked dal to the masala. This gives a thick texture to the gravy. Put adequate water as per required and sim it for about 10 min.
Now the final is to add in the fresh cream and sprinkle garam masala and couple of crushed kasoori methi. Stir once and transfer them into a bowl. Garnish with fresh coriander leaves and serve hot.
Enjoy!!
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