Friday, July 20, 2007

Daal Makhani

250 gms black urad daal (better referred in the north as Maa ki daal)
125 gms rajma
1/2 tea cup fresh cream
3 tbsps butter
Puree made from ~6 medium sized tomatoes
2 tsps ginger-garlic paste
Red chilli powder and Jeera for seasoning

What next ? Soak the black urad dal and rajma overnight. Pressure cook for 20-30 mins (until well cooked). Smash the boiled mixture, until a little pasty. Then add tomato puree, ginger garlic paste, cream, butter, salt to taste. Simmer (low flame) for 15 mins.
Take a tablespoon of oil/ butter, add jeera and red chilli powder. Stir till jeera darkens slightly, then add the seasoning to the daal concoction and continue simmering on slow flame for another 30 mins.

To serve ?
Garnish with coriander and cream/ butter before serving

Can be had with rotis/ chapatis (bread) or rice. It's a popular North Indian (read - Punjabi) dish. Well loved and relished.

Courtesy - Meena Ramachandran

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