It was at my best friend's place that I had dal makhani for the very first time. It was love at first taste!! Since then, this is a must have when ever I eat out. The best thing is the way the flavour of the butter hits the taste buds amidst all the spices and cooked dal. It just makes me go oooooohhh!!! :)
After all these years, it was only yesterday that I got a chance to make this delicious dal at home. Mom said it was as good as the dal she had eaten in restaurants :) That surely made my day!!!
To make this extremely rich dal, here's what you will need:
Rajma (Kidney beans) - 1/2 cup
Whole black urad dal - 1/2 cup
Butter - 1/2 cup
Fresh cream - 1/4 cup
Coriander powder - 2 tbsp
Garam Masala powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Kasoori methi - 1/2 tbsp
Ginger and garlic paste - 3 tbsp
Tomato, pureed - 1 cup
Cumin seeds - 1/2 tsp
Salt to taste
Without further ado:
> Soak rajma and urad dal in water overnight. Pressure cook.
> Heat oil in a pan and temper cumin seeds
>Add ginger-garlic paste and tomato puree. Cover the pan with a lid and allow to boil on low flame
> After about 10 minutes, add red chilli powder, garam masala powder and coriander powder. Blend and then add butter.
> Cover and allow to simmer for about 15 minutes.
> Add the dal along with the water it was cooked in. Mix well and allow to simmer on a low flame.
> Now and then, stir the mixture so that the dal is not burnt.
> Add kasoori methi powder and fresh cream. Mix well. Cover and allow to simmer for few minutes.
Serving suggestions: Tastes great with roti or rice. Onion rings with a hint of lemon juice enhances the taste a million times.
After all these years, it was only yesterday that I got a chance to make this delicious dal at home. Mom said it was as good as the dal she had eaten in restaurants :) That surely made my day!!!
To make this extremely rich dal, here's what you will need:
Rajma (Kidney beans) - 1/2 cup
Whole black urad dal - 1/2 cup
Butter - 1/2 cup
Fresh cream - 1/4 cup
Coriander powder - 2 tbsp
Garam Masala powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Kasoori methi - 1/2 tbsp
Ginger and garlic paste - 3 tbsp
Tomato, pureed - 1 cup
Cumin seeds - 1/2 tsp
Salt to taste
Without further ado:
> Soak rajma and urad dal in water overnight. Pressure cook.
> Heat oil in a pan and temper cumin seeds
>Add ginger-garlic paste and tomato puree. Cover the pan with a lid and allow to boil on low flame
> After about 10 minutes, add red chilli powder, garam masala powder and coriander powder. Blend and then add butter.
> Cover and allow to simmer for about 15 minutes.
> Add the dal along with the water it was cooked in. Mix well and allow to simmer on a low flame.
> Now and then, stir the mixture so that the dal is not burnt.
> Add kasoori methi powder and fresh cream. Mix well. Cover and allow to simmer for few minutes.
Serving suggestions: Tastes great with roti or rice. Onion rings with a hint of lemon juice enhances the taste a million times.
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ReplyDeletethanks!!
ReplyDeleteAn outstanding share! I have just forwarded this onto a friend who had been doing a little research on this.
ReplyDeleteAnd he in fact bought me lunch because I found it for him.
.. lol. So let me reword this.... Thanks for the meal!! But yeah, thanx for spending the time
to discuss this matter here on your web site.
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