Thursday, February 15, 2007

Dal Makhni


* 1 cup: Whole black gram
* 2 tsp: Split Bengal gram
* 2 tsp: Kidney beans
* 4 no: Tomatoes (pureed)
* 1" piece: Ginger
* 4 no: Cloves of garlic
* 2 no: Whole dry red chillies (soaked for 15 minutes)
* 3 tsp: Ghee
* 2 tsp: Dhania (coriander) powder
* 1/2 tsp: Garam masala
* 1 tsp: Butter
* 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
* 1 tsp: Ghee
* 5 cups: Water
* Salt to taste


1. Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
2. Grind ginger, garlic and dry red chillies together to a paste.
3. Drain out all water from the pulses and add six cups of fresh water.
4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
5. Open the cooker and mash the contents.
6. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.


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