Authentic Indian Recipes from India
Your Ad Here
Choose Category
Search recipe by name,author
Search recipe
Search Ingredients and Instructions filter by category.
Search recipe Main Ingredients Instructions

Welcome to Punjabi-Recipes. we have Health recipes, vegeterian recipes, non vegeterian recipes from India and overseas. Learn the punjabi way of cooking, useful tips and techniques, discussion forums. We keep on adding new recipes frequently , so bookmark this page so that you can visit us again to see the latest recipes and to see which recipes are getting more popular.


  Recipe Home Dal  Recipe Detail
Recipe Name List A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Recipe Detail
Save/Add Dal Makhani recipe to your favorite Save   Discuss Dal Makhani recipe Discuss   Print Dal Makhani recipe Print   Email Dal Makhani recipe to friend Email
  Name: Dal Makhani Popular
  Category: Dal
  Author: j.kaur
  Date: 7/1/2007 4:23:00 PM
  Hits: 8186
Ingredients:
1 1/2 cups Urad Dal (whole black beans)
1/2 cup red kidney beans (rajmah)
350-400 g whipping cream, chilled
4 tomatoes, pureed
6 garlic flakes
1 teaspoon cumin seeds (zeera)
salt
red chili powder
4 tablespoons clarified butter (ghee )
Instructions:
Wash and soak the kidney beans and the dal together in huge bowl.
If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly with water if this happens to avoid the sour taste of dal.
Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker.
Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly.

In the meantime, prepare the tempering (tadka).
Heat oil in a wok. Add cumin; let it splutter but make sure it doesn't burn. Add the puréed tomatoes. Let it simmer for about 4-5 minutes. When the tomatoes start leaving oil on the sides of the pan it means the tadka is ready.
Add this steaming tadka to the dal and let it simmer for a while uncovered.
When the dal thickens to the consistency you want (I usually let it simmer for about 10 minutes or more--we like really thick dal that can be poured on the plate that's the actual consistency of dal makhani) add the cream; cook for 5 minute turn off the flame.

Serve with hot naan , Rice or paranthas.
Email Dal Makhani recipe to friend Email this Recipe to your friend now
Some other Recipes and Links you may be interested in:

Please Rate This Recipe:  
Other Dal recipes you might be interested
Featured Recipe
Gajar Ki Kanji
Category: Beverages
Hits: 3590
Rating: rating: (2) (2)

15 Most Popular Top recipes RSS/XML feed

15 New Recipes Newest recipes RSS/XML feed

Receive alerts when a new recipe is added ,enter your email address:
There are no comments: (0)
Write a Comment for Dal Makhani recipe

All fields are required!
Your Name:
Email:  
Comments:

Only 200 char allowed
Char count

Security Code: 127598
Enter Code: Please enter the security code.

return to topReturn to top
Choose Category

Vedic Books - Find Yourself