Tuesday, 5 August 2014

DAL MAKHANI

CHEF BB
                        DAL MAKHANI
INGREDIENT

300 gms                       Whole black gram (sabut urad)
100 gms                       Red kidney beans (rajma)   
1/4tsp                            Salt   to taste
2 tsp                              kashmiri Red chilli powder  
2tsp                               Ginger & garlic paste
3 tbsp                            cooking butter
1 tbsp                            refined oil
½ tsp                                       cumin seed (zeera)
50 gm                            onion, finely chopped
150 gm                         tomato puree
1 tsp                              garam masal powder
1 tsp                              fresh cream, to garnish

Method of preparation
          soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook 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 four whistles on sim. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. 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. Add tomatoe puree and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot with the garnish of cream and melted butter.
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