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Main Ingredients | Whole black gram(sabut urad), Red kidney beans (rajma) |
Cuisine | Punjabi |
Course | Dals and Kadhis |
Prep Time | Preparation Time |
Cook time | Cooking Time |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Dal Makhni
- 1/2 cup Whole black gram(sabut urad)
- 2 tablespoons Red kidney beans (rajma)
- to taste Salt
- 2 one inch piece Ginger grated
- 1 tablespoon Oil
- 3 tablespoons Nutralite
- 1 teaspoon Cumin seeds
- 1 large Onion chopped
- 6 Garlic cloves chopped
- 4 medium Tomatoes chopped
- 1 teaspoon Garam masala powder
- 1/2 cup Cream
- 1 teaspoon Red chilli powder
- ½ inch piece Ginger cut into thin strips
- 1 tablespoon Fresh coriander leaves chopped
Method
- Soak sabut urad and rajma overnight in 3 cups of water overnight. Drain.
- Pressure-cook the sabut urad and rajma in 3 cups of water with salt and half the grated ginger for 8 whistles or till soft.
- Heat oil and Nutralite in a thick-bottomed pan. Add cumin seeds. When they begin to change colour add onion and fry till golden brown.
- Add remaining grated ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil starts to leave the masala. Add cooked dals to this. Add 2 cups of water and adjust seasoning.
- Add garam masala powder and simmer on very low heat for 15 minutes.
- Reserve 2 tablespoons of cream for garnish and add the rest along with red chilli powder and mix. Let the dal simmer for another 5 minutes.
- Garnish with ginger strips, coriander leaves and the reserved cream and serve hot with naan or parantha.
Nutrition Info
Calories | 1260 |
Carbohydrates | 100.5 |
Protein | 34.9 |
Fat | 79.8 |
Other Fiber | Fiber- 24.1gm |
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