Urad
Dal (with skin): ½ cup
Chana Dal: ¼ cup
Red kidney beans (Rajma): ¼ cup
Onions: 2
Tomatoes: 2
Garlic: 8-10 cloves
Ginger: 1 inch
Green chillies: 3-4
Red chilli powder: 1 tsp
Cumin seeds (Jeera): ½ tsp
Coriander powder (Dhania): 1 ½ tsp
Fresh coriander leaves: ¼ cup
Kasoori methi: 1 tsp
Garam masala: ½ tsp
Butter: 2 tsp
Fresh cream: 2 tsp
Oil: 2 tbsp
Salt to taste
Method
Soak
Chana Dal and Rajma separately for at least 2 hours before actual
preparation.
Wash all
cereals.
Chop
green chillies, tomatoes, onions, ginger, coriander leaves and
garlic finely.
Take
enough water in a pressure pan, cooker or vessel to pressure cook
the cereals, add chopped green chillies, ½ tsp chopped ginger and
pressure cook for about 30 minutes on medium flame till completely
cooked.
For
tempering: Heat oil in a pan, add cumin seeds, chopped garlic,
remaining ginger and onion and sauté till golden brown in color.
Add
chopped tomatoes, red chilli powder, coriander powder and 1 tsp
fresh cream, stir and cook for about 2-3 minutes on medium flame.
Add
cooked dal and butter mix well, add some coriander leaves and simmer
for about five minutes.
Sprinkle
kasoori methi on the dal.
Garnish
with remaining coriander leaves and fresh cream. Serve hot.
Dal Makhani
prepared with the above portions will serve about four to six people
accompanied by parathas, rotis, puris, nan or rice. This dal is rich in
starch and minerals, it is also considered heavy for digestion and
assimilation, however ginger solves this problem and makes it easy to
digest. It is very good for growing children owing to its rich nutritive
value.
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