Saturday, 17 October 2009

Daal Makhani/ Daal Maharani

  • Black urad (whole) daal/ Black Grams: 1/2 bowl
  • Red Kidney Beans/ Rajmah: 1-2 tbsp
  • Onion: 1 (big)
  • Garlic: 1 clove (optional)
  • Ginger: 1 small piece or less
  • Tomato: 2-3 (medium size)
  • Sour cream: 3-4 tbsp (or 1 cup whole milk)
  • Turmeric powder: 1 tsp
  • Asfoetida / Hing: 1/4 tsp
  • Cumin Seeds: 1/2 tsp
  • Oil/ Butter: 1-2 tbsp
  • Salt: to taste
  • Red Chilli Powder: to taste
  1. Wash Urad daal and Kidney beans thoroughly and soak in water overnight for 6-8 hrs.
  2. Pressure cook daal and kidney beans in ~3 cups of water adding salt and turmeric powder to it.
    • After 3 whistles on high flame, lower the flame and pressure cook for 45-60 minutes
    • Keep it aside.
  3. Chop onion and tomatoes.
  4. Prepare ginger garlic paste.
  5. Heat oil in pan, splutter cumin seeds and add asfoeteda (hing), red chilli powder, ginger garlic paste.
  6. Cook for few minutes till the paste becomes light brown.
  7. Add onions to it and cook till onions turn light brown.
  8. Add tomatoes and cook till done thoroughly.
  9. Add the above mixture to the daal in the cooker. 
  10. On low flame, cook the daal in the cooker (without covering with cooker lid) for about 20-25 mins.
  11. If the daal is thick, you could add more water while cooking. I like to add some milk as well as this gives a nice light sweet tinge to the daal
  12. Finally add cream to the daal and cook for 2-3 minutes.
Daal Makhani/ daal maharani  goes very well with lachha paratha or naan or chapati and with mango pickle. This is a typical punjabi (hence bit fatty) style of cooking daal makhani/ daal maharani and I am sure you will love it along with the above accompaniments.

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