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By Chef Chandan Prajapati

Dal Makhani

INGREDIENTS

Urad Dal / Black Gram / Black Lentil - 120 gm

Rajma / Red Kidney Bean - 2 tbsp 

Butter - 3 tbsp

Refined Oil - 1 tbsp

Cumin seeds - 1 tsp

Onion Chopped - 2 tbsp

Garlic Chopped - 1 tbsp

Ginger Chopped - 1 tbsp

Green Chilly Chopped - 1 tsp

Tomato Paste - 1 tbsp

Tomato Puree - 4 tbsp

Red Chilly Powder - 1 tsp

Turmeric powder - 1 tsp

Dried Fenugreek Crushed - 1 tsp

Garam Masala powder - 1 tsp

Salt - as per taste

Cream - 2 tbsp

GARNISH

Cream Fresh - 2 tsp

Butter melted - 1 tsp

Dried fenugreek crushed - 1 tsp

METHOD

1. Soak Black Lentil and Red Kidney Bean for 6-8 hours. Boil them till soft.

2. Heat Butter and Oil together. Add  cumin seeds. Saute for a minute. Add Onion chopped, Garlic chopped, Ginger chopped and Green chilly chopped. Cook till slightly browned. Add Tomato Paste. Cook for a minute. Add Tomato Puree. Cook for 5 minutes.

3. Add Red Chilly powder, turmeric powder, garam masala powder and salt. Add boiled lentils and pour some water. Cook for 20 to 30 minutes. Finish with the cream.

4. Garnish with Cream, melted butter and dried fenugreek leaves.

 

 

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