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Dal Makhani

Urad (Black Lentil)- 1 cup
Rajma (Kidney Beans)- 1/2 cup
Red Tomatoes (puree)-3
Onions(chopped)- 1
Ginger & garlic paste- 2 tbsp
Oil-3 tbsp
Milk- 1/2 cup
Mustard seeds- 1/2 tbsp
Cumin seeds- 1 tbsp
Turmeric powder- 1/2 tbsp
Red Chilli Powder (to taste)
Coriander Powder- 2tbsp
Green Chillies (chopped)-2
Sugar- 1 tbsp
Salt ( to taste)
For Garnish
Fresh Butter or Cream- 2 tbsp or [Butter Cube-1]
Coriander leaves (cilantro)
Kasuri Methi
Lemon Extract
dal makhani,indian classical
Soak urad and rajma in a bowl overnight. Cook them in a pressure cooker (do not add salt). Drain and keep the excess water in a bowl.

Heat oil in a pan. Add mustard seeds and cumin seeds. Once the seeds begin to crackle add finely chopped green chillies, turmeric powder and finely chopped onion. Add ginger garlic paste and mix well. Sauté on low heat, till it turns golden brown.

Add the tomato puree and allow it to boil. Add coriander powder, red chilli powder and boil on medi-um flame (7-8 mins) till oil separates.

Add the cooked lentils & the drained water and mix well.
Add milk, salt, garam masala and kasuri methi. Boil for 5-6 mins.
Add finely chopped coriander leaves, fresh butter for garnishing & few drops of lemon extract.

Remember to always check and adjust the taste before serving. Serve it with Indian bread (roti, kulcha, nan) or rice. The curry will be creamy and delicious with rich in protein & carbohydrates. Try this simple Punjabi dish and impress everyone.
Happy cooking! Bon Appetite!!
Adding salt undercooks the lentils. So add salt to season the curry only in the later stages.
Using the excess water from the cooked lentils gives a better taste and flavor compared to normal water.

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Any facts, figures or references stated here are made by the author & don't reflect the endorsement of iU at all times unless otherwise drafted by official staff at iU. This article was first published here on June 2012.
Shreyas M Koti
Shreyas M Koti is a contributing writer at Inspiration Unlimited eMagazine

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