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  • Writer's pictureBon Vivant

Dal Makhani

Prep time: 10 minutes  Cooking time: 20 minutes  Serves: 4 INGREDIENTS: Whole black urad dal 250 gms Chana dal 2 tbsp Red kidney beans  4 tbsp Onions (chopped) 2 medium size Tomatoes (blanched and pureed) 4 large size Green chillies 2 Ginger- garlic paste 2 tbsp Salt to taste Coriander powder 1 tsp Cumin powder 1 tsp Chilly powder 1 tsp Garam masala powder 1 tsp Oil 2 tbsp Butter 1 tbsp Coriander (chopped) for garnish  PREPARATION:  The whole urad,chana dal and red kidney beans together are suppose to be soaked for atleast 6-8 hours or overnight.  Then u need to pressure cook the soaked dals for atleast 6 whistles.  In a deep pan heat the oil, fry the ginger-garlic paste for 2 minutes then add the chopped onion fry it till light brown then add the tomato puree, fry this for around 2 minutes then add all the dry masala. Once the oil separates from the masala you can add the boiled dals to it and give it a good mix. Add water to adjust the consistency.  Cover the pan and on low to medium heat let the dal boil for around 10-12 minutes, keep stirring it at equal intervals so it doesn't get burnt.  The dal is generally a little thick in consistency but u can adjust the thickness according to your liking.  You can enjoy this dal with rice, roti, paratha or naan's  of your choice.


𝗗𝗶𝗱 𝘆𝗼𝘂 𝗸𝗻𝗼𝘄?

𝒯𝒽𝑒 𝓌𝑒𝓈𝓉𝑒𝓇𝓃 𝓅𝒶𝓇𝓉 𝑜𝒻 𝒫𝓊𝓃𝒿𝒶𝒷 (𝓃𝑜𝓌 𝒾𝓃 𝒫𝒶𝓀𝒾𝓈𝓉𝒶𝓃) 𝒾𝓈 𝓌𝒽𝑒𝓇𝑒 𝒟𝒶𝓁 𝑀𝒶𝓀𝒽𝒶𝓃𝒾 𝒻𝒾𝓃𝒹𝓈 𝒾𝓉𝓈 𝑜𝓇𝒾𝑔𝒾𝓃. 𝒫𝑒𝓈𝒽𝒶𝓌𝒶𝓇 𝒾𝓈 𝓊𝓈𝑒𝒹 𝓉𝑜 𝓈𝒶𝓋𝑜𝓇 𝓉𝒽𝒾𝓈 𝓇𝑒𝒸𝒾𝓅𝑒 𝓌𝒾𝓉𝒽 𝓊𝓃𝓁𝑒𝒶𝓋𝑒𝓃𝑒𝒹 𝒻𝓁𝒶𝓉𝒷𝓇𝑒𝒶𝒹 (𝓇𝑜𝓉𝒾) 𝒶𝓃𝒹 𝒾𝓈 𝒶 𝓅𝑜𝓅𝓊𝓁𝒶𝓇 𝒹𝒾𝓈𝒽 𝒶𝓉 𝒟𝒽𝒶𝒷𝒶. 𝐿𝒶𝓉𝑒𝓇, 𝓉𝒽𝒾𝓈 𝓇𝑒𝒸𝒾𝓅𝑒 𝒾𝓈 𝒷𝑒𝓁𝒾𝑒𝓋𝑒𝒹 𝓉𝑜 𝒷𝑒 𝑔𝒾𝓋𝑒𝓃 𝒶 𝒽𝒾𝓈𝓉𝑜𝓇𝒾𝒸𝒶𝓁 𝓉𝓇𝒶𝓃𝓈𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃 𝒷𝓎 𝒦𝓊𝓃𝒹𝒶𝓃 𝐿𝒶𝓁 𝒥𝒶𝑔𝑔𝒾, 𝒦𝓊𝓃𝒹𝒶𝓃 𝐿𝒶𝓁 𝒢𝓊𝒿𝓇𝒶𝓁, 𝒶𝓃𝒹 𝒯𝒽𝒶𝓀𝓊𝓇 𝒟𝒶𝓈𝓈 (𝐹𝑜𝓊𝓃𝒹𝑒𝓇, 𝑀𝑜𝓉𝒾 𝑀𝒶𝒽𝒶𝓁 𝒸𝒽𝒶𝒾𝓃 𝑜𝒻 𝓇𝑒𝓈𝓉𝒶𝓊𝓇𝒶𝓃𝓉𝓈). 𝒯𝒽𝑒 𝓉𝓇𝒶𝒹𝒾𝓉𝒾𝑜𝓃𝒶𝓁 𝓇𝑒𝒸𝒾𝓅𝑒 𝒹𝒾𝒹𝓃’𝓉 𝒾𝓃𝒸𝓁𝓊𝒹𝑒 𝓉𝑜𝓂𝒶𝓉𝑜 𝓅𝓊𝓇𝑒𝑒 𝑜𝓇 𝒸𝓇𝑒𝒶𝓂 𝓌𝒽𝒾𝓁𝑒 𝓉𝒽𝑒𝓎 𝓉𝓌𝒾𝓈𝓉𝑒𝒹 𝒾𝓉 𝒷𝓊𝓉𝓉𝑒𝓇-𝒸𝒽𝒾𝒸𝓀𝑒𝓃 𝓌𝒶𝓎. 𝒟𝒶𝓁 𝑀𝒶𝓀𝒽𝒶𝓃𝒾’𝓈 𝒶𝓊𝓉𝒽𝑒𝓃𝓉𝒾𝒸 𝓇𝑒𝒸𝒾𝓅𝑒 𝓊𝓈𝑒𝒹 𝓎𝑜𝑔𝓊𝓇𝓉 𝒶𝓈 𝒶 𝓈𝑜𝓊𝓇𝒾𝓃𝑔 𝒶𝑔𝑒𝓃𝓉.

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