Tuesday, 18 October 2011

Daal makhani (King of all daals)

Daal makhani...The name says it all.:) yummmm...So this is a dal that I have for you today . I make this quite frequently for dinner as it is a good change from the regular  daals & curry that we make  everyday... I very often cook this dal when I am out of fresh veggies .it is Creamy, rich and smooth, Dal Makhani is the perfect accompaniment for rice or rotis. This is is something unique and tastes heavenly..
As there are 3 lentils in here it more than provides all the nutrition to make a balanced meal and as it is thick in consistency it is also very filling....
Check out more about the Recipe here.

1 cup whole urad dal
½ cup rajma
½ cup channa dal
salt to taste
1-2 tblsp ghee/ Oil
Whole garam masala (cardamom pods, cinnamon, bay leaves & cloves.)
1 tspn cumin seeds
Ginger garlic paste- 2 tblsp
100g tomato paste or puree
100g butter
½  cup cream
1 tsp chilli powder
Coriander powder- 1tblsp
Chopped coriander leaves for garnishing
What I have done,I have cooked 3 kinds of daal. Dat is urad, rajma and channa dal. I have soaked it for  for 6 hours in water.
Boil the daal till the daal is well cooked.

To prepare this add 1tblsp oil in to your pan just to sauté your cumin seeds & whole garam masalas....as we have to add butter & cream to make the daal rich so add a little oil.
When the oil is hot add cumin seeds, when it splutters add  whole garam masalas. Add cardamom pods, cinnamon, bay leaves & cloves. When they slightely splutters add ginger garlic paste, add turmeric & sauté for 1-2 min.
Add Tomato puree to it. After adding puree make sure to cook in low flame around 5 min till the tomato puree is very well cooked. Add chilly powder to it. Add 1tblsp coriander powder, add salt . sauté .
 Add butter into the gravy, Now add the dal water ( remove the water from daal) to the gravy & cook it for few more minutes. Bring it to a boil & then add daal to this mixture.
Then mix it properly.lastly very important thing is kasturi methi. It give s a nice flavour. Add 1tsp of kasturi methi powder. Mix it.

Put the flame very slow. After the daal comes to a boil cover the daal. Cook it for 30 min. Every few min just make sure to mix the daal unless it will stick in the bottom. Add ½ cup cream into it & mix it. Cover it for another 5 min. & now switch off the flame. You can add chopped coriander leaves to it for garnishing.
This recipe goes extremely well with roti/ pula/ jeera rice.

3 Feel free to share your comments:

Jay said...

omg..this is absolutely delicious..;)
Tasty Appetite

MyKitchen Flavors-BonAppetit!. said...

Dal Makhani luks fabulously delish.Yumm...

Seema said...

Hi Pranati, yummy daal makhani...tempting...
love your space..wonderful recipes... Am your happy follower now..:) do stop by mine sometime..

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