The very popular and loved Daal Makhani gets an extra ingredient, which makes it more delicious, more consistent and more makhani. The creamier thicker dish will surely add new dimension to your all time loved dish and you will change the way you had been making it till now.
Ingredients
for 3-4 persons
- Urad daal 1 cup
- Chana Daal 1 cup
- Rajma ¼ cup
- Ginger chopped 1 tbsp
- Garlic chopped 1 tbsp
- Green chilli crushed as per taste.
- Cloves 3-4
- Black cardamom 2
- Cinnamon 1 stick
- Bay leaves 2-3
- Turmeric 2 tsp
- Cumin seeds 1 tsp
- Onion chopped 2
- Tomato puree ½ cup.
- Kasoori Methi 1 tsp
- Red chilli powder 1 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Garam Masala 1 tsp
- Cream ½ cup
- Butter 100 gms.
- Salt to taste
- Asafoetida a pinch
Method
- Soak Daals overnight.
- Add 5 times water, ginger, green chilli, cloves, black cardamom, cinnamon, bay leaves, turmeric and salt to the daal in cooker.
- Cook till daal is soft.
- Heat oil in pan and add cumin seeds, asafoetida and chopped onion.
- When onion starts to turn golden brown, add garlic and saute for 2-3 minutes.
- Add tomato puree and cook till oil separates.
- Add kasoori methi and all dry spices.
- Add butter and cook for 3-4 minutes.
- Add Salt and cooked daal.
- Add cream and let simmer 8-10 minutes on low heat.
- Chana Daal Makhani is ready.
- Serve hot with roti/paratha or naan.
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