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| Makhani Dal Recipe |
Category: Dal
Rating:
3.63
Servings: 4
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Ingredients
1/2 cup whole black urad (the unhulled vers; ion of urad dal)
1/2 cup red kidney beans
1/2 cup ghee
1 grated onion
2 teaspoon ground ginger
1/2 teaspoon ground garlic
1/2 cup milk
1/2 cup cream
1 teaspoon turmeric
1 teaspoon red chillie powder
1 teaspoon garam masala
2 teaspoon cumin powder
2 cardamom pods; slightly crushed (up to)
4 chopped green chillies
1 salt to taste
1 lemon juice
Directions: How to Cook Makhani Dal
From: Nancy Gandhi
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Recent comments on this recipe:
 | | Preeti writes:
Where are the Directions for cooking?????
Posted on 23 Jan 2008, 03:44 ET
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| Angie writes:
I too would like to know where the directions for cooking this dish
are?????????????
Posted on 21 May 2008, 01:45 ET
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| patricia writes:
very disappointing, where is the direction for cooking
Posted on 06 Jun 2008, 06:28 ET
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| gauri tanka writes:
where is the directions,i want to make but where is the
directions..............
Posted on 11 Oct 2008, 10:57 ET
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| khushi writes:
very bad where's direction????????????????????????
Posted on 28 Nov 2008, 13:56 ET
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| hey writes:
wer is the direction to Cook Makhani Dal
Posted on 17 Dec 2008, 01:07 ET
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| Ambreen writes:
hey guys,
the method is skipped by the auther may be by mistake.
I use to cook like below.
1. Put dal in water along with spices to come to boil.
2. When dal is very tendor have tarqa with brown onion garlic n ginger
+zeera.
3. at last add cream and milk in it when its done just cook for 2 to 3
minutes its ready.
Posted on 07 May 2009, 06:30 ET
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| shazia writes:
well i dnt thnk so dis method vl work
Posted on 12 Aug 2009, 06:35 ET
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| Dav writes:
1) lentils should be picked over, washed, drained, then soaked for at least
an hour.
2) In a large pot, saute the onion and garlic in the ghee, till
translucent, add ground ginger. I believe the "red chilli powder actually
refers to cayenne powder. 1 teaspoon is hot. Either make it optional, or
try 1/8 of teaspoon. You know your taste for hot better than I do. It also
calls for 4 green chillies. These in addition to the cayenne is going to be
hot. Use discretion. And the gren chillies should be sauted with the onion
and garlic.
3) Drain lentils again, adding them into the pot, stirring to absorb the
flavors. Add all the other spices, except the garam masala.
4) add the milk and cream stirring to blend. Now, The recipe doesn't call
for water, and I think it should, so as to get the lentils tender, and if
you add the lemon juice to milk, it will curdle at this stage. I'm thinking
about 2 cups of water, bring it to a boil, reduce to low to simmer for an
hour, covered. Bring to boil uncovered to reduce liquid, to desired
thickness. Just before serving add lemon juice and garam masala, and stir
in.
Cardamon seed is found in Indian and specialty grocers, or, use ground
cardamon, about 1/4 teaspoon. Another option is to puree a little bit of
lentils, resulting in a half smooth, half full texture. I hope this helps.
Posted on 25 Aug 2009, 01:00 ET
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| akanksha writes:
thanks DAV hope this will work i ll definately try
Posted on 12 Sep 2009, 08:27 ET
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| puja writes:
no
Posted on 21 Sep 2009, 01:07 ET
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| Arpita writes:
Method
Soak kidney beans, black gram and split Bengal gram together in a pressure
cooker for six hours.
Grind ginger, garlic and dry red chillies together to a paste.
Drain out all water from the pulses and add six cups of fresh water.
Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste.
After the first whistle, reduce the flame and cook for about 45 minutes.
Remove from fire.
Open the cooker and mash the contents.
Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste,
garam masala and coriander powder. Add this to the dal.
Add butter and simmer on low flame for 20-25 minutes, stirring and mashing
the dal occasionally with a ladle against the sides of the cooker.
Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve
hot.
Posted on 11 Feb 2010, 01:03 ET
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