Dal Makhani (Creamy Lentil Curry)
By: Mythreyi Dilip
Published: Thursday, December 10, 2009 - 5:01pm

Ingredients




Whole urad daal-1/2cup

Red kidney beans (Rajma)-4tbsp

medium Onion  finely chopped-1
medium Tomato  finely chopped-1
Ginger and Garlic paste-1/2tsp

Green chilly chopped-1

Ginger minced-1tsp

Coriander leaves-few

Cumin seeds (jeera)-2tsp

Turmeric powder-1/4tsp

Kashmiri chilly powder-2tsp

Garam masala-1tsp

Coriander powder-1tsp

Fresh Cream-1/4cup

Curd/Yoghurt-1tbsp

Butter-3tbsp

Salt to taste

Preparation

1 Soak urad dal and rajma overnight separately. 2 Next take a pressure pan add the soaked and washed dal and rajma, add onions, tomatoes, ginger, green chilly, ginger & garlic paste, turmeric, chilly powder, garam masala, coriander powder, salt and enough water. 3 Pressure cook the mixture for about 25-30 mins until rajam and dal are overcooked and should be mashed. 4 Heat butter in a kadai, add cumin seeds and allow to crackle. 5 Add dal and simmer, stir continuously so it doesn't stick to the bottom of the kadai. 6 Bring to boil and remove from the gas. 7 Add the beaten cream and yoghurt, check the seasoning and garnish with coriander leaves. Serve hot.

About


A very popular Punjabi recipe, also famous at many Northern parts of India. Goes very well with Jeera/Ghee rice and also with Roti/Naan.