Dal Makhani stands for Lentil with Butter and it is Punjab dish with all garam masala spice although we conclude with few of the choosen spice which is whole and not powdered as to rise the flavor.
Yield: 4 Serving
Ingredients:
Whole Green/Black Lentil 1/2 Cup (Soaked overnight)
Red kidney bean (Rajma) 1/8 cup (Soaked overnight)
Ginger-Garlic Paste 2 Teaspoon
Cinnamon 2 inch pice
Bay leaf 2
Green Cardamom 2
Clove 2
Star anise 1
Onion 2 Medium (Finely chopped)
Tomato 2 Medium (Finely chopped)
Green Chili 1-2 (Finely chopped)
Cumin Seeds 1/4 Teaspoon
Coriander Powder 1/2 Teaspoon
Turmeric Powder 1/4 Teaspoon
Ghee 3 Teaspoon
Garam Masala 1/2 Teaspoon
Salt As per taste
Cilantro a bunch (Washed and chopped finely)
Direction:
Soak whole green/black lentil and red kidney bean in enough water so it can rise up overnight. Pressure cook whole green/black lentil and red kidney bean with 3 cup of water for 3 whistle.
Heat ghee in the wok and once start smoke add mustard seeds,bay leaf, cinnamon stick, clove, green cardamom and star anise.In a 30 seconds add onion and wait until it turn golden in color.Add now ginger galric paste and keep on stir so the paste won't stick to the bottom of the wok.Add tomato in 1 minute and stir in between until the mixture start leaving ghee. Now add turmeric powder and coriander powder ,mix well and add pressure cook lentil.
Cook it for another 10-15 minutes until it start boiling. Serve hot with fresh cilantro garnish with hot Chapati.
NOTE: You can Butter topping just before serving with cilantro over top.
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