Dal Makhani is one
fabulous, healthy bowl of dal recipe that taste extraordinary when served with
Cumin Rice/Jeera Rice or Ghee Rice or Roti or Naans. Dal Makahni is made with
black urad dal and rajma, cooked along with perfect blend of spices along ghee
and finally with a light touch of fresh cream. Do try out this delicious, creamy and protein rich bowl of Dal Makhani and post your comments here. Meanwhile do check out other interesting and delicious Dals/Sabjis etc here.
Ingredients
Black
Urad Dal/Karuppu Ulundhu
|
¾
cup
|
Kidney
Beans/Rajma
|
¼
cup
|
Water
|
4
cups for pressure cooking
|
Onion
|
1
large finely chopped
|
Tomatoes
|
2
large finely chopped
|
Green
Chillies
|
1
slit and cut
|
Ginger
& Garlic Paste
|
2
tsp
|
Red
Chilli Powder/Milagai Thool
|
1
½ tsp
|
Coriander
Powder/Malli Thool
|
1
½ tsp
|
½
tsp
|
|
½
tsp
|
|
Turmeric
Powder
|
½
tsp
|
Salt
|
As
needed
|
Coriander
Leaves/Cilantro
|
2-3
tbsp finely chopped
|
For Tempering
Ghee
|
2
tbsp
|
Cumin
Seeds/Jeeragam
|
1
tsp
|
Bay
Leaf/Birinji Elai
|
1
|
Asafoetida/Perungayam/Hing
|
¼
tsp
|
Preparation Time: 10 min + 8 hours for soaking Recipe Category: Side Dish
Cooking Time: 35-40 minutes Recipe Cuisine: North Indian
Author: Priya Anandakumar
Other Black Urad Dal Recipes/Ulundhu Recipes that might be of your interest...
Other Vadai varieties made of Urad dal that might be of your interest...
Method
In a large bowl add ¾ cup of black urad dal, ¼ cup of
kidney beans/rajma, water and soak for about 8 hours or overnight.
Wash the dal thoroughly with water, at least 2-3 times
and drain the water.
Add the washed beans to the pressure cooker ,4 cups of
water, salt and cook for 5 whistles or until well done and switch off the
stove.
Wait for the steam to release all by itself and open the lid.
Heat 2 tbsp of ghee in a kadai/pan, add cumin seeds,
bay leaf, hing/asafoetida and sauté for about a minute or until they turn
fragrant.
Now add the finely chopped onions, green chillies and sauté
till it turns to light golden color.
Add the ginger & garlic paste and sauté till the
raw smell disappears completely.
Add the chopped tomatoes and sauté well until it turns
soft and mushy.
It is time add the masala powder, add 1 ½ tsp of red
chilli powder, 1 ½ tsp of coriander powder, ½ tsp of cumin powder, ½ tsp of
turmeric powder, salt and sauté well for about a minute.
Once the masalas start releasing oil from sides, add
the cooked dal and mix really well.
I saved the water in which the beans were cooked, so
you add that water now. In case you have very little dal water, then you can
add just 1 cup of plain water.
When it comes to rolling boil, add ½ tsp of Garam Masala Powderand mix really well.
Boil for about 15 minutes or more till the dal absorbs
all the flavour and turns thick.
Finally add 2 tbsp of finely chopped coriander leaves,
let it boil for a minute or two. Now switch off the stove.
Yes, delicious, healthy and finger licking Dal Makhani
is ready to be enjoyed. Drizzle a 2-3 tsp of ghee or 2-3 tsp of fresh cream on
top of Dal Makhani and serve it hot with Naan, Cumin/Jeera Rice, Ghee Rice or
with Rotis.
Thank you all for visiting my space, please come back
again for more authentic, traditional and healthy recipes from my kitchen.
Other Black Urad Dal Recipes/Ulundhu Recipes that might be of your interest...
Other Vadai varieties made of Urad dal that might be of your interest...
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Healthy preparation dear
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