EASY DAL MAKHANI

Ingredients for Dal Makhani Recipe

  • Whole black gram (sabut urad) 1/2 cup

  • Red kidney beans (rajma) 2 tablespoons

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Ginger garlic paste 2 tsp

  • Nutralite Butter 3 tablespoons

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Garlic chopped 6 cloves

  • Onion chopped 1 large

  • Green chillies slit 2

  • Tomato puree of two tomatoes

  • Garam masala powder 1 teaspoont

  • turmeric powder 1tsp
  • 1 tsp kitchen king masala
  • 2 tsp milk malaai

Method

Step 1

Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.

Step 2

Boil sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles in a pressure cooker. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.

Step 3

Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden.

Step 4

Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chillipowder and other masalas and sauté till the tomatoes are reduced to a pulp.

Step 5

Add the cooked dal and rajma along with the cooking liquour. Add some warm water if the mixture is too thick. Add garam masala powder and adjust salt. Add milk malai. 

Step 6

Simmer on low heat till the dals are totally soft and well blended.

Step 7

Serve hot.

GARNISHING:

Take a bowl put dal makhani in it and garnish with coriander leaves and malaai.

NOTE:

Always put warm water in the dal or else dal and the water will look separate.

Comments

Post a Comment

Popular posts from this blog

MODAK

Image
 GANPATI FESTIVAL SPECIAL MODAK. IN JUST 30 MINS. INGRIDIENTS:  For The Dough 2 cups rice flour (chawal ka atta) For The Filling 1 1/4 cups grated jaggery (gur) 2 cups freshly grated coconut 1 tbsp poppy seeds (khus-khus) 1/2 tsp cardamom (elaichi) powder Other Ingredients 1 tsp ghee for kneading and greasing METHOD : For the dough Boil 1¾ cups of water in a deep non-stick pan. Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough. Cover with a lid and keep aside for 10 minutes. For the filling Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously. Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly. Divide the filli...
Read more

ANJEER HALWA

Image
INGRIDIENTS: 1 1/4 cups dried figs (anjeer) 3 tbsp ghee 1/2 cup blanched , peeled and coarsely powdered almonds (badam) 4 tbsp sugar 5 tbsp milk powder 1/4 tsp cardamom (elaichi) powder For The Garnish 1 tbsp almond (badam)   METHOD: Boil enough water in a saucepan, add the figs, mix well and cook on a medium flame for 3 to 4 minutes or till they turn soft, while stirring occasionally. Drain it using a strainer. Blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep the fis purée aside. Heat the ghee in a deep non-stick kadhai, add the powdered almonds, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the puréed figs, milk powder, sugar and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Add the cardamom powder and ...
Read more

coconut Barfi

Image
Ingredients of Coconut Burfi 4 cups of coconut, desiccated 4 cups of sugar syrup 2 Tbsp khoya 1 Tbsp almonds, blanched and shredded 1 Tbsp pistachio, blanched and shredded 1 tsp ghee How to Make Coconut Burfi For the sugar syrup - Add sugar and water in the same proportions in a pan. Start heating the mixture and keep stirring continuously else the sugar will stick to the bottom and caramelize. When all the sugar dissolves and it becomes nice and thick, put off the flame. For the coconut burfi - In a thick bottomed kadai, mix the coconut and the sugar syrup. Roast it until it thickens up and acquires a halwa-like consistency. Add the pistachio and almonds. Brush on the ghee in a tray and spread the coconut batter on it. Smoothen out the edges of the batter and cut into burfi shapes when it cools down .
Read more