Dal Makhani

Dry Black Urad Dal or Lentil is highly nutritious and great for diabetics like all other Dals.  It has to be soaked in water for more than 6 hours before it is pressure cooked.  
This Dal  is predominantly used in Punjabi cuisine and in the preparation of this exotic dish, Dal Makhani. 

This is also used in the preparation of Dosa and Idli in some households.   
Since it is more painstaking to take the skin off  (after it has been soaked) before grinding it to prepare idli or dosa, the same lentils, which are white in colour are used. 

The white urad dal is more practical to use for most snacks.

Ingredients to serve 6 people

1 Cup of Whole Urad Dal (Black)
4 Cups Water (to soak the dal)
1 Large Onion (finely chopped)
1 Medium Sized Tomato (finely chopped)
1 Small Tomato (chopped in quarters for garnishing)
50 grams of  Tomato Paste
1 Inch piece Freshly chopped Ginger
2 Pods chopped Garlic
2 Small Green Chillies (finely sliced)
1 Tsp Cumin Seeds
1 pinch Turmeric
4 Tbs Oil
1 Tsp Red Chilli Powder
2 Tsp Coriander Powder
1 Tsp Channa Masala Powder (available in local Indian Grocery Stores)
4 Tbs of Fresh Cream
1-2 Tsp Salt
A few Fresh Coriander Leaves (finely chopped)

Dal Makhani Recipe

Dal Makhani


Preparation

Soak the Urad Dal for 6-7  hours or overnight
Drain the water and pressure cook the dal
Turn the stove off after 3-4 whistles and keep aside
Heat the oil in a deep based pan
Add the cumin seeds, turmeric powder, chopped onion,ginger, garlic and the green chillies
Fry for about 3 minutes or until the onion becomes soft
To the above, add the tomato, tomato paste, red chilli, coriander, channa masala powder, salt and fry for a further 3 minutes
Add the cooked dal – Stir in the fresh cream and cook it on a very small flame for about 6 minutes

Garnish it with chopped fresh coriander leaves and a fresh tomato chopped in quarters.
This dish is now ready to be served with plain rice, rotis or puris

 

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