Dal makhni/ makhani recipe-
Ingredients:
Instructions:
prep time
15 mins
cooking time
30 mins
total time
45 mins
course: main course
cuisine: north indian
servings: 4
Author: Neha Sharma
- 1 cup dried whole urad beans (black gram)
- 3 tablespoons dried red kidney beans
- 3 tablespoons sour cream
- 1 tablespoon ghee or butter
- 1 teaspoon cumin seeds
- 2 cloves garlic, minced or crushed
- 1/2 inch piece fresh ginger, minced or grated
- 1/4 teaspoon asafetida
- 2 small tomatoes, diced
- 3/4 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon amchoor powder (optional)
- 1 teaspoon garam masala
- 1/2 teaspoon Kashmiri lal mirch powder
- 1 1/2 teaspoons salt, or to taste
- Rinse the urad beans and red kidney beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 2 cups of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the beans are very soft. Remove from heat and mash some of the cooked beans with the back of a spoon. Stir in the sour cream and set aside.
- In a small saucepan or frying pan, heat the ghee or butter over medium heat. When hot, toss in the cumin seeds and stir for 1 minute. Add the ginger and garlic and continue to stir for another minute. Now add the tomatoes, ground coriander, chili powder and amchoor powder if using. Cook for 5 minutes or until the tomatoes thicken. Stir in the garam masala and red chilli powder and pour the tomato mixture into the beans. Stir and cook over medium-low heat for another 5 minutes.
- Season with salt and crushed kasoor methi. Serve hot with rice or chapati.😊
