Ingredients and quantity
- Whole Black gram – 100gms.
- Kidney beans – 20gms.
- Onions chopped – 40gms.
- Tomatoes chopped – 40gms.
- Ginger – 5gms.
- Garlic – 10gms.
- Green chillies – 4nos.
- Coriander leaves – 4gms.
- Curd – 20ml.
- Fresh cream – 20ml.
- Butter – 10gms.
- Garam masala – 3gms.
- Cumin seeds – 3gms.
- Chilli powder – 4gms.
- Coriander powder – 6gms.
- Salt – To taste
Method of preparation
- Soak kidney beans in water overnight. Add water & little salt and pressure-cook kidney beans and whole black gram till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
- Heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
- Add ginger, green chilies and tomatoes and fry till tomatoes soften.
- Add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
- Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Dal Makhni