Friday, 24 August 2012

Dal Makhani

This is a healthier version of the popular dal makhani. It tastes just as good but without the heavy cream.


What you'll need..
  • 1/2 Cup split black urad dal
  • 1 large tomato pureed. Add 1 tbspn of tomato ketchup while pureeing the tomato.
  • 1 Tbsp finely grated ginger and garlic
  • 1 Tbsp oil
  • 1 Tbsp melted  butter
  • 2 Tbsp whisked yogurt
  • 1 Tsp cumin seeds
  • 2 Tsp kashmiri Chilli powder (Is more red in color but comparatively mild in heat)
  • 1 Tsp coriander powder
  • 1 Tsp garam masala powder
  • 1 Tsp kasuri methi ( dried methi leaves)
  • 1 Tsp sugar
  • 1/2 Tbsp lemon juice
  • 1 Tbsp chopped cilantro leaves
  • Salt to taste
How to..

  • Boil the black dal till its well cooked and tender.
  • Heat oil and melted butter in a non stick pan.
  • Add cumin seeds and wait for them to splutter.
  • Now add the grated ginger garlic paste and cook for 12-15 seconds till the garlic gets fragrant. 
  • Add the tomato puree, red chilli powder, coriander powder, salt and sugar and mix well.Cover with a lid and cook for 5-7 min on medium heat.
  • Add the cooked beans, add some water if necessary and mix well.
  • Add in kasuri methi leaves, garam masala powder and lemon juice and mix well. Cover and simmer for 5-10 min on low heat.
  • Finish by adding 2 tbsp of whisked yougurt and mix well.
  • Garnish with chopped cilantro leaves and some whisked yogurt and serve hot with roti.
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