Wednesday, July 3, 2013

Dhal Makhani, Punjabi type!

Here is another recipe with black gram dhal

For four persons:


Black gram dhal whole 1/4 kg or one full cup
2tomatoes chopped
one big onion chopped
green chillies optional
ginger 1/2 inch
red chillie powder one tea spoon
dhaniya powder one tea spoon
garam masala one tea spoon
garlic optional 8 to 10 numbers

fresh cream and one small cup butter

For tempering
cumin seeds,
cloves one number
cardamom one number
dhal chini cinnaman a little bit
turmeric powder
salt to taste
kasoori methi a pinch

Soak dhal overninght. Cook the soaked dhal  adding salt, red chillie powder, dhania powder and  half of the chopped ginger till the dhal cooked and soft.

Now Heat oil and butter in a thick bottomed pan, add cumin seeds, cinnaman, cardamom and cloves. Add turmeic powder and chopped onions and fry till golden brown. Now add the chopped tomatoes, green chillies, garlic chopped and remaining ginger. Saute for some more minutes till the tomatoes are well mashed and oil starts to leave from the masala. Now add the already cooked dhal. Mash the dhal with the back of the ladle stirring continously and add more water if required. Now simmer on very low heat for another 15 to 20 minutes.
Add fresh cream and garam masala and let it boil in simmer for another 5 minutes. Add a pinch of kasoori methi and stir well.

Serve hot with paratha or phulka.

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