½ cup whole black lentil / sabut urad dal
¼ cup rajma / red kidney beans (can reduce to 3 tbsps)
2.5 cups water for pressure cooking
1 small black cardamom/ badi elaichi
1 small bay leaf/ tej patta
¼ to ½ tsp turmeric powder/ haldi
Salt as needed
2 tbsp oil or butter
¼ to ½ tsp cumin / jeera
⅛ tsp hing / asafoetida
1 medium fine chopped onion
2 medium fine chopped tomato deseeded
¾ tsp ginger finely chopped or grated / adrak
¾ tsp finely chopped or 3 to 4 garlic cloves / lehsun
1 green chilies slit optional / hari mirch
½ tsp red chilli powder
½ tsp garam masala
1 ½ tsp coriander powder / daniya powder
1 ½ to 2 cups water to add later (half cup each time while simmering)
2 tbsps cream
1 tbsp coriander leaves / daniya patta
1 tbsps butter or 1 tbsp cream
Making dal makhani
Nutrition InformationCalories: 450 Fat: 4g
5 cups water
1 cup urad dal (split black gram)
1/2 tsp turmeric
1 Tbsp butter
1 tsp cumin seeds
1/2 tsp ginger
1 tsp garlic
2 green chillies, slit
1 small onion, minced
1 small tomato, chopped
1/4 cup tomato puree
2 tsp dhabba tadka mix
Juice of one lemon
For dhabba tadka mix:
1 Tbsp jeera
1 1/2 Tbsp dhaniya seeds
1 tsp fennel seeds or saunf
1 tsp whole cloves
1/2 inch cinnamon stick
1/2 tsp Kashmiri red chilli powder
1/4 tsp ground mace (Javitri powder)
1 tsp turmeric powder
Salt to taste
Cook the dal with salt and turmeric in it.
To make the dhaba tadka mix:
Dry roast the whole spices (cumin, coriander seeds, saunf, cloves and cinnamon) on a tawa.
Add the turmeric powder, chilli, javitri powder and roast some more. Add the salt. Make a fine powder of the spices. You can store this powder.
For the dal:
In a deep pan, take a tablespoon of white butter, fry the zeera, ginger and garlic.
Then add the onions till they turn translucent.
Pour in the cooked dal, add salt, green chillies and the chopped tomatoes.
After one minute, add the tomato puree, and the dhaba tadka mix.
Top it up with lime juice.
1 cup whole masoor dal
1 tsp garam masala
1 tsp turmeric
1 tsp salt
2 - 3 medium tomatoes
1/3 cup oil
1 onion, chopped
4 - 5 pods garlic, separated, chopped finely
1 inch ginger root, chopped
2 green chillies, chopped
1 bunch coriander, chopped
Rinse the massor dal thoroughly, until water is clear. It is advisable to soak the dal for 2 - 3 hrs as it reduces the cooking time.
In a pressure add massor dal, 3 - 3.5 cups of water, chopped tomatoes, turmeric and salt.
After 2 - 3 whistles cook on low flame for about 10 minutes. Then switch off the flame.
When you open the cooker the dal should be a pulpy mixture. If required add more water to keep the dal loose, like texture of thick cream.
If using a pan then cook the dal with the other ingredients for 30 hrs till the dal turns soft and pulpy. Stir occassionally.
Now for the tadka heat oil in wok. When oil is hot, add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chillies. Continue to fry until garlic is fully cooked. Add garam masala and chilly powder.
Do not allow spices to burn. Keep stirring until mixture starts to stick. And immediately pour this over the cooked dal.
Stir nicely and let it simmer to blend in the flavors. Taste and add more salt if needed.
Garnish with chopped coriander.
1 cup split red gram lentil (arhar dal)
1 tsp mustard seeds (raai)
1/2 tsp cumin seeds (jeera)
2 tbsp sugar
1/2 tsp turmeric powder (haldi)
2 tsp coriander powder (dhania)
7-8 curry leaves (kadi patta)
2 cloves (laung)
1 piece cinnamon stick (dalchini)
a pinch asafoetida (hing)
1 tsp salt (namak)
2 green chilly (hari mirch)
few coriander leaves (dhania patti)
1/2 cup tamarind (imli) water
1 tbsp clarified butter (ghee)
Soak gram lentil in water for 1/2 an hour.
Then cook with salt, turmeric in a pressure cooker.
Crush cloves and cinnamon sticks.
Finely chop green chilies and coriander leaves.
Heat ghee in a pan and put cumin seeds, mustard seeds and asafoetida in it.
When mustard seeds crackles put curry leaves in it.
Then add green chillies and coriander powder and cook.
Add cloves and cinnamon stick along with boiled gram lentil.
After few minutes add tamarind water and sugar.
Simmer for 5 minutes and remove it from the flame.
Garnish with coriander leaves and serve.