How to make Dal Pakhtooni -
A sabut urad dal preparation with an infusion of tomato puree and fresh cream
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole black gram (sabut urad) (साबुत उड़द), Ginger peeled
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Dal Pakhtooni checkout Dal Pakhtooni, Dal Makhani, Dal Makhni (no onion no garlic) - SK Khazana, Dal Makhani-SK Khazana . You can also find more Dals and Kadhis recipes like Rajgira ki Kadhi - SK Khazana Vegetable Kadhi Aam Kadhi (Fajeto) Lauki Moong 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 : 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.
Nutrition Info
Calories : 334.1 Kcal
Carbohydrates : 31.74 gm
Protein : 13.765 gm
Fat : 13.555 gm
Other : 0.84
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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.
