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Home    Recipes    Dal    Daal Makhani

Daal Makhani

Recipe By : Niru Gupta
Type: Dal Serving: 4-6

Ingredients

  • Sabut urad ki daal (Whole Black Gram) 2 cups (360 g)
  • Water 8 cups (almost 2 litres)
  • Salt, to taste or 2 tbsp
  • Ginger, finely sliced 1 tbsp
  • Butter 2 tbsp +
  • Oil 1 tsp
  • Kala Jeera (Black Cumin) 2 tsp
  • Kasoori methi (dried methi/fenugreek leaves) 1 tsp
  • Tomato puree 2 cups (made from 2 kg tomatoes)
  • Chilli powder 1 tsp
  • Sugar 1 tsp
  • Cream 1 cups (360 ml)
  • Green chillies, slit 2, for garnish
 

Preparation

  • Cook the daal tender along with the water, 1tbsp salt and the ginger. If using a pressure cooker, add 4-5 cups water, and cook for 8 minutes after the hissing sound. When cooked adjust water to make it into a dropping consistency.
  • In a heavy based pan, heat the butter and oil and add the kala jeera and the methi. When the seeds begin to splutter, add the tomato puree, the remaining 1 tbsp salt, chilli powder, sugar and stir-fry over high heat, till the fat separates.

  • Add the cooked daal and bring the whole mixture to a boil. The consistency should be such that the daal should move around freely when stirred, other wise add a little water. Simmer, uncovered, till well blended.

  • Add the cream, and when the cream is heated through serve garnished with the green chillies.

 
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Current Rating 1/5 (1 votes)
  
 
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