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Dal Makhani


Ingredients:

Black lentils (Kala dal or black urad dal)  -  1 ½ cups

Moong dal – ½ cup

Onion – 1

Tomatoes – 2

Salt – 2 teaspoons

Kasuri methi – 1 teaspoon (finely crushed)

Coriander leaves – 2 teaspoons (finely chopped)

Milk – 2 tablespoons

Oil – 1 teaspoon

Butter – 1 teaspoon

Cumin seeds – ½ teaspoon

Powders:

Chilli powder – ½ teaspoon

Coriander powder – 2 teaspoons

Turmeric powder – ¼ teaspoon

Garam masala powder – ½ teaspoon

Coarsely grind:

Green chillies – 2

Garlic – 1 big (or) 2 small cloves

Ginger – 1 inch piece

 

Yield: 4 to 6 servings

 

Method:

  1. Soak lentils together overnight. 
  2. Pressure cook for 5 to 6 whistles.
  3. Heat oil in a non stick pan.
  4. Add coarsely ground paste & fry for a minute.
  5. Add finely chopped onions & powders mentioned, fry for 2 to 3 minutes.
  6. Add finely chopped tomatoes & salt, fry till tomatoes melt/blend into mixture.
  7. Add the cooked lentils, milk & mix well.
  8. Allow boiling for 5 more minutes, stirring on & off.
  9. Add finely chopped coriander leaves & kasuri methi.
  10. Heat butter in a separate kadai, add cumin seeds & add seasoning to the dal mixture.
  11. Serve hot with rotis.


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