Geethu's Kitchen - Edit Recipe: Dal Makhni
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Author
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Geethu
Mummy
Padma
Paru
Ambu
Unni
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Ingredients
1 + 1/3 cup whole urad (black); 2/3 cup rajma, or 2 cups whole urad (black), soaked 8-10 hours 4-5 large Roma tomatoes, pureed 1 small onion, pureed 2 tsp ginger-garlic paste 4-5 green chillis, slit lengthwise 1.5 tsp jeera A large Pinch of hing 2 bay leaves 1 inch cinnamon stick 2.5 tsp dhania powder 1 tsp red kasmiri chilli powder 1 tsp red chilli powder 3/4 tsp aamchur 2 tsp kasuri methi, crushed 1/2 tsp garam masala 1 cube ginger I large flake garlic I .5 tbsp fake butter 4-5 tbsp cream Chopped cilantro
Steps
Boil dal in 6.5 cups water with 2 tsp salt, 1/2 tsp haldi (optional) 2 large cardamom, 5 peppercorns, 4 cloves, 4 cardamom, garlic pods and ginger cube for 25 minutes on Lo after steam comes. De-prussurize fully. Add 3 tbsp oil and ⁵ake butter to deep kadhai. Keep flame low so that butter doesn't burn. Keeping flamelow throughout, add jeera, hing, followed by ginger-garlic paste, stirring continuously. Add bay leaves, cinnamon stick, and slit green chillis Add ground onion and cook until light brown, stir for 2 minutes and then add kasmiri mirch, 1/2 tsp haldi, continuing to stir. Add tomato puree, and stir periodically until oil starts to separate (can cover with lid for 5 minutes to speed up process) When oil starts to separate out, add red chilli powder, aamchur and dhania powder and continue to stir. When oil completely separates out ( still some liquid remains; not dry), add dal and water from pressure cooker (Should be loose consistency, with lots of water) Remove bay leaves and cinnamon stick Let simmer on Low for 30 minutes, stirring periodically. Half-way, add kasuri methi and garam masala When it gets to right consistency, add cream (still on Low) and cook for an additional 10 minutes Switch off. Stir and chopped cilantro
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