DAL MAKHANI
1/2 KG BLACK LENTILS (WHOLE URAD DAL)WASHED & SOAKED OVERNIGHT
A HANDFUL OF RAJMA (RED LENTIL BEANS) WASHED & SOAKED OVERNIGHT
1" PC ROOT GINGER CHOPPED FINE
5 GREEN CHILLIES CHOPPED
1 TABLESOON FRIED ONION
2 TEASPOONS GINGER/GARLIC PASTE
1 HEAPED TEASPOON GARAM MASALA POWDER
1/4 TEASPOON PEPPER POWDER
2 CUPS TOMATO PUREE
A LITTLE OIL & CLARIFIED BUTTER
1 TABLESPOON CREAM
SALT
(CHICKEN STOCK OPTIONAL)
Put the soaked dals in a pressure pan along with the water. Add the chopped garlic and green chillies and salt. If using chicken stock... add it now. Don't
worry about the quantity of liquid, it will simply be absorbed. Cook the dal
for a half hour and leave to cool.
TEMPERING
Heat the oil/clarified butter (about 1 tablespoon combined , NO MORE IS NECESSARY EVEN THOUGH YOU MAY HAVE BEEN TOLD THAT THIS DISH DOES
REQUIRE MORE FAT TO REALLY TASTE GOOD) and add the fried onions and then the ginger-garlic paste, next the garam masala, pepper and the tomato puree.
Keep stirring till the oil begins to separate, then add to the boiled dal. Mash a bit of the dal too while mixing. This gives it its characteristic thickness. When
ready add the cream and serve.
1/2 KG BLACK LENTILS (WHOLE URAD DAL)WASHED & SOAKED OVERNIGHT
A HANDFUL OF RAJMA (RED LENTIL BEANS) WASHED & SOAKED OVERNIGHT
1" PC ROOT GINGER CHOPPED FINE
5 GREEN CHILLIES CHOPPED
1 TABLESOON FRIED ONION
2 TEASPOONS GINGER/GARLIC PASTE
1 HEAPED TEASPOON GARAM MASALA POWDER
1/4 TEASPOON PEPPER POWDER
2 CUPS TOMATO PUREE
A LITTLE OIL & CLARIFIED BUTTER
1 TABLESPOON CREAM
SALT
(CHICKEN STOCK OPTIONAL)
Put the soaked dals in a pressure pan along with the water. Add the chopped garlic and green chillies and salt. If using chicken stock... add it now. Don't
worry about the quantity of liquid, it will simply be absorbed. Cook the dal
for a half hour and leave to cool.
TEMPERING
Heat the oil/clarified butter (about 1 tablespoon combined , NO MORE IS NECESSARY EVEN THOUGH YOU MAY HAVE BEEN TOLD THAT THIS DISH DOES
REQUIRE MORE FAT TO REALLY TASTE GOOD) and add the fried onions and then the ginger-garlic paste, next the garam masala, pepper and the tomato puree.
Keep stirring till the oil begins to separate, then add to the boiled dal. Mash a bit of the dal too while mixing. This gives it its characteristic thickness. When
ready add the cream and serve.
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