Dal Makhani

(Himalayan Restaurant style)

Sunday, January 20, 2019

0 - 6 Servings - 0 Calories

0.25 Cup Kidney Beans

1 Cup Black Urad Dal, whole

2 Teaspoon Cayenne Pepper

1 Cup Onion, diced

4 Tablespoon Butter

1 Tablespoon Ginger Garlic paste, or 1-2 cloves pressed Garlic

2 Tomatoes, diced

1 Teaspoon Cumin Powder

1 Tablespoon Ginger, chopped in juliennes

0.75 Cup Tomato puree

1 Teaspoon Garam Masala

0.75 Cup Cream

Salt to taste

Coriander leaves, chopped (optional)

Soak Black Dal & Kidney beans overnight with salt, ginger, 1 tsp cayenne pepper & water. The water should be at least 3 times the amount of dal.
Next day, cook dal until soft (preferrable pressure cook.)
Melt butter in pan, add onions & saute until they are pink or turn soft.
Add ginger garlic paste & saute until golden brown.
Add chopped tomatoes and cook until pulpy.
Add Jeera powder, cayenne and saute for 1-2 minutes.
Add tomato puree & saute for another 2-3 minutes.
Add cooked dal and garam masala.
Cover and cook under low flame for about 35 minutes.
Turn off heat and let cool slightly.
Add fresh cream, add coriander leaves as garnish before serving.

Serve with rice or rotis