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Dal Makhani

Red kidney beans and black gram cooked with plenty of butter and select spices to give you a dal which is rich, creamy and delicious. if you love authentic punjabi food then you are going to love this dal makhani even more. This recipe has featured on the show Khanakhazana.

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Dal Makhani
Main Ingredients Whole black gram (sabut urad), Red kidney beans (rajma)
Cuisine Punjabi
Course Dals and Kadhis
Prep Time 8-10 hour
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Dal Makhani

  • 1/2 cup Whole black gram (sabut urad)
  • 2 tablespoons Red kidney beans (rajma)
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 2 inch piece Ginger grated or chopped
  • 3 tablespoons Butter
  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 6 Garlic cloves chopped
  • 1 large Onion chopped
  • 2 Green chillies slit
  • 3 medium Tomatoes chopped
  • 1 teaspoon Garam masala powder

Method

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  1. Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.
  2. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles in a pressure cooker. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
  3. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden.
  4. Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.
  5. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.
  6. Simmer on low heat till the dals are totally soft and well blended.
  7. Serve hot.

Nutrition Info

Calories 966
Carbohydrates 88.7
Protein 30.6
Fat 54.3
Other Fiber Fiber- 19.9gm