Ingredients Required for Daal Makhani
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Daal Makhani |
- 2 cups sabut urad daal
- 8 cups water
- 2 tbsp salt
- 1 tbsp ginger – finely sliced
- 2 tbsp butter
- 1 tbsp oil
- 2 tsp shahi jeera
- 1 tsp kasoori meethi
- 2 cups tomato puree
- 1 tsp chilli powder
- 1 tsp sugar
- 1.5 cups cream
- green chillies – slit lengthwise for garnishing
Method for Daal Makhani
- To the daal, add water, 1 tbsp salt and ginger. Cook until daal becomes tender.
- In a heavy based pan, heat butter and oil. Add shahi jeera and kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar.
- Stir-fry over high flame, till the oil separates.
- Add cooked daal and bring to boil. The consistency should be such that the daal should move around freely when stirred, otherwise add a little water.
- Leave to simmer, uncovered, till well blended.
- Stir-in cream and once it gets heated through, serve immediately, garnished with green chillies