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Saturday, April 14, 2012

Dal Makhani


1/2 cup black whole urad dal  washed and soaked for one hour in hot water before cooking
1 cup milk
4 tablespoon of oil
1 cup chopped onion
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili or according to taste
1 tablespoon of chopped garlic
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of chilli powder
1/2 teaspoon of salt
1 teaspoon of garam masala
1 tablespoon of butter
enough water for preparation

Cook the whole black urad dal in about 2 cups of water.  When almost cooked add the cup of milk and cook till the water and milk is almost evaporated.

Separately in a pan on medium heat add oil and fry the onions, when the onions are brown add the chopped ginger, green chilli and garlic and saute for about a minute.

Add turmeric and red chilli powder and saute for a few seconds add garam masala and the cooked urad dal.

Add enough water bring to a boil add salt and butter turn the heat off.  Garnish with cilantro leaves.  Serve with pulao or chapati.  Serves 4

Traditionally you can add a lot of butter and cream to make it rich.  This dish originated from Punjab.  It is served in most restaurants.  Cooking the dal in low heat for a long time really enhances the taste.

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