Dal Makhani ( Know Your Dals and Pulses )
by Tarla Dalal
Added to 153 cookbooks
This recipe has been viewed 54782 times
A rich and luscious variety of dal ideal for a festive meal! one of the most well-known recipes made using whole urad.
- Clean, wash and soak the urad and rajma overnight.
- Drain, add salt and 2 cups of water and pressure cook till the urad and rajma are overcooked.
- Allow the syeam to escape before opening the lid.
- Mix well till the dal is almost mashed. Keep aside.
- Heat the butter in a deep pan and add the cumin seeds.
- When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom, onions and ginger-garlic paste and sauté till the onions turn golden brown in colour.
- Add the chilli powder, turmeric powder and tomato pulp and cook on a medium flame till the oil separates from the 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 coriander and butter.
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