Dal “Makhani”

September 14, 2017


1½ cups black grams
1/4 cup kidney beans
1 inch ginger
2 – 3 green chili
1 tbsp cashew butter
3 finely chopped tomatoes
2 finely chopped onions
7 – 8 cloves garlic
1 tsp cumin seeds
1/4 tsp asafetida
Salt to taste

Thoroughly wash black grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to ‘medium’ and cook for about 15 minutes. Make the ginger and garlic into a paste.

Heat a pan and dry temper cumin seeds and asafetida in it. Add thinly sliced green chillies. Heat. Add ginger-garlic paste and finely chopped onions. Fry until golden brown, adding water if the mixture dries up. Add finely chopped tomatoes and salt. Cook until the mixture thickens into a pulpy sauce (about 3 mins). Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick. Mix in well the cashew butter and cook for 2 minutes. Dal Makhani is ready to serve. Decorate with chopped fresh coriander.

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