Monday, April 29, 2013

Dal Makhani

Serving: 4


Black Whole Urad Dal : 1/2 cup
Moong whole / Hesarkaalu: 1/4 cup
Dal Moth / Matikekalu: 1/4 cup
Rajma: 1/4 cup
Whole Masoor Dal: 1/4 cup
Onion: 1
Tomato Puree: 1/4 cup
Chopped Coriander: 4 tsp
Turmeric powder: 1 pinch
Garlic: 2
Sour Cream : 1tsp
Daniya Powder : 1/2tsp
Jeera Powder: 1/2tsp

Mustard seeds:1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 6
Red Chillies: 2
Oil: 2 tbs

Soak Moong / Hesarkaalu, Black Whole Urad Dal, Dal Moth / Matikekalu, Rajma, Whole Masoor Dal for 6 to 8 hours.  Pressure cook Dals with 2 to 3 cups of water.
In a pan heat oil and add all seasoning ingredients, when mustard seeds stops splutter add finely chopped onion, garlic and fry for few min now add cooked Dals, salt, tomato pure, sour cream, chili powder, Daniya Jeera powder and little water if required and cook until Dal boils for few minutes.

Garnish curry with chopped coriander leaves

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