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Dal Makhani
INGREDIENTS :
For boiling with the dal :
200gms
Urad
Dal,
saboot
(Whole
Black
Gram),
soaked
for
3
to
4
hours
50gms
Rajma
(Red
Kidney
Beans),
soaked
for
3
to
4
hours
2
pinches
Asafoetida
2
pinches
Soda
bi
carb
1
inch
Ginger,
Chopped
fine
4
Cloves
Garlic
(Optional)
5
Cups
Water
3
'
tsp
Salt
2
Red
Chilies,
broken
into
bits
For the Dal :
4
Small
Tomatoes
1
Cup
Milk
¾
Cup
Curd,
Beaten
2
tsp
Coriander
powder
3
-
4
Green
Chilies
1tsp
Tandoori
Masala
powder
'
tsp
Garam
Masala
Powder
1tbsp
Coriander
leaves,
Chopped
3-4tbsp
Butter
3
tbsp
Ghee
'
Cup
Cream
METHOD :
Boiling the Dal :
Pressure-cook the Urad dal and Rajma with all the remaining ingredients. After the first whistle, cook on a very low heat for 30 mts. Uncover the lid and continue to cook on low heat by mashing lentils against the sides with a wooden spoon. Scrape off the lentils that cling to the sides as the liquid diminishes and incorporate in to the simmering dal. Add half of the butter to the dal.
To prepare the Dal :
Blend Tomatoes and Green Chilies together in a liquidizer. Heat Ghee. Add Tomato puree. SautÉ until Ghee floats on top.
Add Curds and coriander powder. Cook for a few seconds. Add this Tomato mixture to the boiled Dal. Add Milk, Garam Masala powder, Cream and Tandoori Masala to the Dal. Simmer on a low heat for about 10 minutes, stirring occasionally.
To Serve :
Remove
to
a
bowl,
garnish
with
the
remaining
Butter
and
Coriander
leaves
and
serve
with
Tandoori
Roti
or
Phulka.
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