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:
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.
