How to make Dal Pakhtooni -
A masaledar preparation of sabut urad dal.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Whole black gram (sabut urad) (साबुत उड़द), Ginger (अदरक)
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Dal Pakhtooni checkout Dal Makhani, Dal Makhni (no onion no garlic) - SK Khazana, Dal Makhani-SK Khazana. You can also find more Dals and Kadhis recipes like Peshawari Chana, Amritsari Sookhi Dal, sambhar, Mixed Kali Dal.
Dal Pakhtooni Recipe Card
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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Pakhtooni Recipe
Whole black gram (sabut urad) soaked overnight (dhuli sabut urad) 1 cup
Ginger 2 inch piece
Garlic 10-12 cloves
Salt to taste
Dried red chillies 4
Onions, roughly chopped 2 medium
Oil 2 tablespoons
Butter 2 tablespoons
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Tomato puree 1 cup
Garam masala powder 1 teaspoon
Red chilli powder 1 teaspoon
Fresh cream 1 cup
Method
Step 1
Heat a pressure cooker. Drain and add the sabut urad. Add 4 cups water and salt.
Step 2
Grind garlic, ginger and red chillies with a little water to a fine paste and add it to the cooker.
Step 3
Cover the cooker with the lid and cook under pressure till 4-5 whistles are given out.
Step 4
Grind onions.Heat oil and butter in a deep non stick pan.
Step 5
Add onion paste and sauté, stirring, till fragrant and golden.
Step 6
Add coriander powder and cumin powder and sauté for 2-3 minutes.
Step 7
Add tomato puree and sauté till raw smells disappear and fat surfaces.
Step 8
Open the pressure cooker when the pressure reduces completely and add the sautéed masala and mix well.
Step 9
Add garam masala powder and adjust salt. Mix well and simmer for 15-20 minutes.
Step 10
Add red chilli powder and most of the cream and mix well.
Step 11
Transfer into a serving bowl and serve hot decorated with a swirl of cream. It goes well with roti or rice.
Nutrition Info
Calories : 1466 Kcal
Carbohydrates : 31.4 gm
Protein : 102.8 gm
Fat : 105.9 gm
Other : Calcium- 6
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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.
