Dal makhani

Dal makhani
Dal makhani
Dal Makhani.jpg
Dal makhani
Origin
Alternative name(s) Maa di daal(Punjabi: ਮਾ ਦੀ ਦਾਲ
Place of origin Punjab
Region or state India
Dish details
Main ingredient(s) Rajma (kidney beans) and urad dal (black gram)
Approximate calories per serving 350

History

Dal makhani is one of Punjabi cuisine's most characteristic signature dishes, and is high in protein--an important attribute in primarily vegetarian cultures. Traditionally, this dal is cooked on low flame, for hours, on charcoal, which gives it a rich, creamy texture. When cooked at home today, more moderate amounts of cream or ghee are often used. When prepared in restaurants in India, the United Kingdom or United States, it is cooked slowly on low heat and usually has a large amount of cream and/or ghee added.

Dal makhani (Hindi: दाल माखनी) is a treasured staple food, originally from the Punjab in India. This dish is a type of dal (boiled lentils or other dried legumes or pulses)) cooked with ghee (makhani). Along with roti or rice, it is also commonly eaten with either naan or chapatis. Dal Makhani Recipes Ingredients: Whole Urad Dal - 1 cup Rajma - 1/4 cup, soaked overnight Green Chillies - 2 to 3, finely chopped Tomato - 1, finely chopped Onion - 1, finely chopped Coriander Leaves - 1 sprig, chopped Garlic Paste - 1 to 2 tsp Ginger Paste - 1 to 2 tsp Turmeric Powder - 1/2 tsp Cumin Seeds - 1 tsp Red Chilli Powder - as per taste Dhania Powder - 1/2 tsp Garam Masala Powder - 1/2 tsp Curd - 1/2 cup Fresh Cream - 1/2 cup Butter - 2 tblsp Oil for frying Salt as per taste

Method: 1. Cook rajma and urad dal with water and a bit of salt in a pressure cooker for 20 to 25 minutes. 2. When soft, squash and boil the rajma and urad dal for another 15 to 20 minutes. 3. Stir in fresh cream and curd to the dal. 4. Take a heavy bottomed pan and heat some oil in it. 5. Add cumin seeds. 6. When the seeds start to splutter, add garlic paste. 7. Fry until light brown. 8. Now put onions and saute. 9. To this add tomatoes, green chillies and ginger paste. 10. Fry till the tomatoes become soft. 11. Now add dhania powder, chilli powder, turmeric powder and salt. 12. Fry for 1 minute. 13. Pour in the dal and cook on medium flame. 14. When the dal starts boiling remove from heat. 15. Add garam masala powder and butter. 16. Garnish with coriander leaves. 17. Serve with rice,chapathi. (recipe:Kavita Gupta Atri)


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