Thursday, September 11, 2008


This dal tastes well with pudina paranthas.generally dal makhni contains lots of cream and butter which is very heavy on the stomach.I use less of butter and no cream.adding cream is optional.
1 cup whole urad dal
1 tbl sp rajma
2 tsp salt
1tsp garam masala
1tsp dhania powder
1/2 tsp red chilli powder
2 med size tomatoes
1/2 cup curd
2 whole red chillies
1 tblsp chopped coriander leaves
1 tblsp butter
Soak dal and rajma overnight.add 5 cups for soaking.add salt and cook in pressure cooker for 45 mins.and now for the masala grind tomatoes and red chillies to a paste .In a microwave bowl put butterand ground masala and keep it for 10 mins .stirring in between.when the butter separates add whipped curd.again microwave on high for 5 -10 mins.add the masalas to the paste and add it to the cooked dal.add coriander leaves .bring it to boil for 5 mins.
Take 4 tblspn 0f chopped pudina leaves .add it in 2 cups of wheat flour.add 1 tsp salt.kead it into a soft dough to make paranthas.and eat it with dal is delicious.

1 comment:

Swapna said...

Mumma, I made Dal Makhni a couple of weeks ago and I think adding fresh ginger to the recipe makes a lot of difference! You might want to try it.