DAAL MAKHANI RECIPE

Punjab adds one more delicious dish to North-Indian cuisine, daal makhani. Apart from being tasty, it is high in protein and fibers. So, let’s prepare this dish for lunch today.

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Servings: 2

Ingredients:

•     1/2 cup whole black lentils (sabut urad dal)

•     2 tbsp red kidney beans (rajma)

•     1/2 tsp red chili powder

•     2 cups water

•     1 tbsp oil

•     1 onion (finely chopped)

•     1 tbsp ginger-garlic-green chilli paste

•     1 tomato (finely chopped)

•     1 tsp coriander powder

•     salt to taste

•     2 tbsp milk

•     3 garlic cloves

•     1 tbsp butter

•     fresh coriander leaves, for garnish

Preparation Instructions:

• Soak whole black lentils and red kidney beans overnight. Wash and drain. Add red chilli powder and 2 cups water and pressure cook for 4 whistles.

• Heat oil in a saucepan or wok. Add chopped onion and saute till golden brown. Now, add ginger-garlic-green chilli paste to it. Fry till the raw aroma goes.

• Add tomatoes, coriander powder and salt and cook till tomatoes become soft. Add dal, 2 tbsp milk and some water (if required). Cook for 5 minutes before turning off the stove.

• Heat butter in a separate pan and add chopped garlic cloves. Add this tempering in the dal and garnish with coriander leaves.

• Enjoy dal makhani with rotis, naan or zeera rice.

Tips:

•     You can also add cream in place of milk.