Dal Makhani ( Jain Recipe )
by Tarla Dalal
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The world famous Dal Makhani now in a Jain style.
- 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.
- Heat the butter in a pan and add the cumin seeds.
- When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well.
- Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy.
- Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.
- Add the cream and mix well.
- Serve hot garnished with the coriander and butter.
- You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.
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