Friday, 1 May 2015

Dal Makhani




A favorite in our home this no fuss recipe is best made in a slow cooker if possible. However there are no rigid rules to cooking so go with what works with you . This recipe is adapted from Sir Jiggs PRASHAD - with Chef Manjit Gill

120 Grams Urad Dal.
30 Grams Rajma.
Salt.
3.5 Teaspoons Ginger Paste.
3.5 Teaspoons Garlic Paste.
120 Ml Tomato Puree.
1 Teaspoon Red Chili Powder.
120 Grams White Butter.
120 Ml Cream.

Wash and soak the lentils overnight- Drain.Put lentils in 1.5 liters water and cook till soft . I pressure cook 2 whistles , allow the pressure to come down naturally ,then mash the lentils with a ladle.Add all other ingredients except for cream and slow cook for 45 minutes. ( I slow cook it 2 hours adding 1/2 cup water ) .When ready to serve , add cream ( often I don't ) , adjust seasoning - Delicious !

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