Thursday, June 26, 2008




Whole black udad dal 100gm
Rajmah handful
Tomatoes (Pureed in a mixer) 3
Onion 1
Green chilly (finely chopped) 1
Red chilly powder ¼ tsp

Ginger garlic paste ½ tsp
Black Cardamom 2
Jeera 1 tsp
Coriander powder 1 tsp
Garam masala powder 1/ tsp
Fresh cream 4 tbsp
Butter 50gm
Salt to taste
Oil 75 ml


Soak Udad dal and Rajmah in enough water ( 500ml) overnight
In a pressure cooker add soaked Udad dal and Rajmah , salt 1 tsp and enough water ( 2 inches above rajmah level.
Pressure cook Udad dal and Rajmah on high flame, after 1 whistle cook it on low flame for ½ an hour.
Mean while in a separate pan heat oil add Jeera and black cardamom allow it to crackle
Add finely chopped onion and fry till golden brown
Add pureed tomatoes, ginger garlic paste red chilly powder, green chilly, salt ¼ tsp, Coriander and turmeric powder and garam masala powder
Stir fry on high flame till masala leaves oil
Add this mix to boiled Udad dal and Rajmah
Mix Udad dal and Rajmah with the help of hand stirir so that dal becomes smooth
Pressure cook once again till 1 whistle
Open the cooker lid Add fresh cream and boil dal for another 3-5 min or till the dal turns to thick consistency
Garnish it with coriander leaves and butter
Serve it with steamed rice or roti

Tip: Dal Makhani tastes better if made atleast 1hr before serving

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