Oct 6, 2010

Homemade Dal Makhani

Homemade Dal Makhani

Serves: 4


1 cup ( 100 g ) whole urad dal

1/4 cup ( 25 g ) rajma ( red kidney beans )

1/2 teaspoon salt

3 cups water

1 teaspoon chopped ginger

1 teaspoon chopped garlic

2 teaspoon coriander powder

Other ingredients:

1 tablespoon ( 15 g ) ginger - garlic paste

2 tablespoon brown onion paste

1 1/2 teaspoon Kashmiri red chilli powder

1/2 teaspoon turmeric powder

175 ml tomato puree

1 1/4 cup ( 125 ml ) water

1 teaspoon salt

2 teaspoon butter

1 teaspoon fresh cream or butter


For Brown onion paste:


1 tablespoon cooking oil

3 onions, finely sliced

Heat 1 tablespoon oil in a pan. Add finely sliced onions and fry on a medium heat till golden brown and fragrant. Keep aside for 10 - 12 minutes and make a smooth paste in a mixer. Set aside.

For Dal - rajma

Wash and clean dal and rajma and soak in 3 cups water for 8 hours or overnight. In a pressure cooker, mix soaked dal - rajma (along with soaked water) with salt, coriander powder, chopped ginger and garlic and pressure cook for 35 minutes or till done and soft ( reduce the heat after 2 nd whistle and cook on a medium heat for 30 minutes). Allow the cooker to cool naturally.

Open the lid. Slightly mash rajma and dal. Transfer this cooked dal - rajma mixture ( with stock ) to another thick bottomed vessel or pan.

Final preparation:

Finally mix cooked dal - rajma mixture with brown onion paste, ginger - garlic paste, tomato puree, Kashmiri red chilli powder, turmeric powder, 1 1/4 cups water, salt to taste and 2 teaspoon butter. Mix all the ingredients well. Cover with a lid and cook on a low heat for 30 - 35 minutes ( stir occasionally ) or till done / dal - rajma well mixed with all the spices / bright red in color / gravy thickens.

Garnish with butter / cream while serving. Serve with any Indian bread of your choice.

1 comment:

Priya said...

Woww such a nutritious and beautiful looking dal makhani..