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Dal makhani is a creamy dish famous
in most parts of Punjab. The lentils are combined with the
creaminess of Rajma and are cooked to perfection.The creamy texture
Dal makhani is a creamy dish famous in most parts of Punjab. The lentils are combined with the creaminess of Rajma and are cooked to perfection.The creamy texture of the recipe comes from the abundant butter and from the dal. So the butter balances the heat from the spices and this dish tickles ones taste buds. Try this recipe out at your next family gathering to dig up the praises. This recipe is best when it is served cold and the parathas are steaming hot. So usually we prepare it a day before the gathering and serve it cold. It is an individual preference to serve this recipe hot or cold.
Preparation time:6 hours
Cooking time: 1 hour
What goes in making this recipe?
Whole black gram -1/2 cup
Rajma- 2 tsp
Salt as required
Red chili powder- 1 tsp
Ginger 2-inch pieces
Cumin seeds(jeera)-1 tsp
Garlic finely chopped- 6 cloves
Onion 1 large
Green chilies finely chopped- 2
Garam masala powder- 1 tsp
METHOD OF PREPARATION:
1)Soak the black dal, rajma overnight with sufficient water immersed. Drain.
2)Boil, the black dal, rajma in 3 cups of water with salt and 1 tsp of chili powder for 3 whistles in a pressure cooker.Remove the whistle and chill it.
3)Heat the pan, add butter as mentioned above. Add cumin seeds, once the cumin turns golden brown add ginger, garlic, and onion and saut for 5 minutes.
3)Add the finely chopped green chilies, tomatoes. Add the remaining red chili powder, little salt(Salt speeds up the tomatoes' cooking process) and saut for other 4 minutes.
4)To the above tempering add the dal and rajma and the liquid used in cooking the dal. Add enough water to adjust the consistency, add garam masala and salt as required.
5)Cook on low flame until the dal is well combined with the tempering and is soft and mashy.
6)Serve hot or cold according to personal preference.
Other: Fiber- 19.9gm