Dal Makhani , as we all know, one of the famous punjabi dish. I want to try this recipe for long time.First time , when i tried, i didnt cook the dal well, so the gravy became watery,not creamy.
So i referred many recipe and tried it again and it turns out delicious. So here is the recipe i used to make this curry.
Whole black urad dal - 1/2 cup
Rajma - 3 tbsp
Onion - 1(medium)
Tomato - 2 (medium)
Ginger garlic paste - 1/2 tbsp
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Dry Methi - 1/2 tsp
Coriander leaves - few
Cream - 2 tbsp(optional)
Salt - to taste ( approx 1 tbsp)
To Temper
Oil -1 tbsp
Cinnamon - 2 small pieces
Cloves - 3 nos
Star anise -1
Bay leaves - 1
Cardamom - 1
Cumin seed - 1/2 tsp
Procedure
Soak urad dal and rajma overnight and cook it in pressure cooker until it mushy(After 1 whistle , i keep the flame in low for 15 mins).Cut the onion into small pieces and grind the tomato into puree and keep all other ingredients ready.
Heat the pan , add the oil and temper the ingredients listed under "To Temper". Then add onion and saute it till it caramelized.
Then add the ginger garlic paste and saute it till raw smell goes. After that add tomato puree along with nutmeg powder.Add all the spices(turmeric,chili ,coriander powder) along with salt.
Saute it till oil separates, mashed the cooked dal slightly and then add into tomato paste. Add enough water, bring into boil.
Keep the flame in low and let it boil for 20 mins.Stir the dal in between to avoid burning at bottom.
Once it become creamy, add the methi, coriander leaves and finally add cream and mix it well. Switch off the flame immediately.
Punjabi famous dal makhani is ready. Serve it with Chapathi, pulka or pulav.
Note:
- Cook the dal until it became mushy, it gives creamy texture to the gravy.
- I dont have nutmeg powder, i just grate the nutmeg and add it here
- The gravy become thick when it cooled, so switch off the flame accordingly.
அருமையான புகைப்படம்
ReplyDelete