How to make Dal Pakhtooni -

A sabut urad dal preparation with an infusion of tomato puree and fresh cream

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole black gram (sabut urad) (साबुत उड़द), Ginger peeled

Cuisine : Indian

Course : Dals and Kadhis

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Dal Pakhtooni

Dal Pakhtooni Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dal Pakhtooni Recipe

  • Whole black gram (sabut urad) soaked overnight 1 cup

  • Ginger peeled 2 inch pieces

  • Garlic peeled 15-20 cloves

  • Salt to taste

  • Red chilli powder 1 tablespoon

  • Butter 1/2 cup

  • Tomato puree 1 1/2 cups

  • Garam masala powder 1 teaspoon

  • Fresh cream 1 cup

Method

Step 1

Soak sabut urad in four cups of water for eight to ten hours or overnight. Grind ginger and garlic to a fine paste separately. Cook urad in four to five cups of water along with salt, red chilli powder and ginger paste.

Step 2

Bring it to a boil. Reduce heat and simmer for about an hour or till it is completely cooked and tender. Melt half the butter in a thick bottomed pan and add garlic paste dissolved in half a cup of water. Cook for two minutes, stirring constinuously.

Step 3

Add tomato puree, remaining butter, garam masala powder and cooked urad to this and cook on low heat for an hour. Stir occasionally. Add water if required. Add fresh cream, correct seasoning and simmer for another ten minutes. The consistency of this dal is quite thick. Serve hot with bread of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.