Dal Makhani Vegetarian Recipe By Master Chef Sanjeev Kapoor 472741

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Dal Makhani  Recipe A spicy and heavy dal preparation made with a combination of rajma and urad dal This recipe has featured on the show Khanakhazana (../Khana_Khazana). Preparation Time : 31­40 minutes Cooking time : 31­40 minutes Servings : 4 Facebook  

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Main Ingredients Whole black gram (sabut urad) (../ingredientssearch.aspx?search=Whole black gram (sabut urad)&course=&cusine=), Red kidney beans (rajma) (../ingredientssearch.aspx?search=Red kidney beans (rajma)&course=&cusine=) Cuisine Punjabi (../Allrecipes/Cuisines/Punjabi) Course Main­Course_Veg (../Allrecipes/course/Main­Course_Veg) Level Of Cooking Medium

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Ingredients Whole black gram (sabut urad) Red kidney beans (rajma) Salt Red chilli powder

1/2 cup 2 tablespoons to taste 1 teaspoon

Ginger chopped

2 inch pieces

Nutralite Butter

3 tablespoons

Oil Cumin seeds

1 tablespoon 1 teaspoon

Garlic chopped

6 cloves

Onion chopped

1 large

Green chillies slit Tomatoes Garam masala powder

2 2 medium 1 teaspoon

Method Step 1 Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.

Step 2 Boil sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles in Wonderchef Secura5 Pressure Cooker. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.

Step 3 Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden.

Step 4 Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.

Step 5 Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.

Step 6 Simmer on low heat till the dals are totally soft and well blended.

Step 7 Serve hot.

Chef Tip This  recipe  tastes  just  as  good  (even better!) the following day after reheating properly.  Chef  Kapoor  likes  it  cold  too! But the parathas should be hot.

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