Tuesday, March 18, 2008

Dal Makhani

Whole urad- 125 ml- soak overnight in 500 ml water 
Fresh Curd- 80 ml 
Green chillies- chopped- 1 tsp 
Ginger- chopped- 1 tsp 
salt 1/2 tsp 

Wash, drain the urad, add 250 ml water and cook in the pressure cooker till soft with curd, chillies, ginger and salt as above. 

Onion-1 medium 
Tomato-2 medium 
Boil both till soft and puree. 

Oil- 2-3 tsp 
Jeera- 1 tsp
Peppercorns- 2 
cinnamon- 1″ piece 
green chilli- 1 
chopped ginger- 1″ piece 

Heat oil in a pan, add jeera, allow to crackle, add all the above items one by one and fry well. Then add tomato-onion paste and fry well. Add the pressure cooked urad and the following spices/ condiments: 

1 tsp each of red chilli powder, chaat masala, coriander powder, mango powder, sugar and salt. 

Then add tomato puree ( 1 tomato), 1/2 cup milk, one cup water and mix well. Simmer on low fire. You can add a drop of red food colour (optional). Garnish with chopped coriander leaves, green chilli and ginger juliennes, garam masala powder, butter and/or cream.

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