No Onion No Garlic Dal Makhani
- 4 years ago
No Onion No Garlic Dal Makhani
Servings - 2 - 3
INGREDIENTS
Whole black gram lentil - 170 grams
Red kidney beans - 70 grams
Water - 500 milliliters
Water - 1 litre
Salt - 1 teaspoon
Cloves - 4 pods
Black cardamom - 1 pod
Ghee - 1 tablespoon
Water - 1 litre
Tomato - 290 grams
Butter - 2 tablespoons
Cinnamon stick - 1
Bay leaf - 1
Cumin - 1 teaspoon
Green chili - 2
Turmeric - 1/4 teaspoon
Paprika - 1 1/2 teaspoons
Salt - 1/2 teaspoon
Dry ginger powder - 1/4 teaspoon
Milk - 200 milliliters
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
Fresh cream - for garnishing
PREPARATION
1. In a bowl, add 170 grams whole black gram lentil, 70 grams red kidney beans, 500 milliliters water and soak for 6 - 8 hours.
2. Take a pressure cooker, add the soaked dal and beans in it.
3. Add 1 litre water, 4 pods cloves, 1 pod black cardamom, 1 tablespoon ghee and cover it with lid.
4. Cook until you hear 5 - 6 whistles.
5. Open the lid and remove it from heat.
6. Heat 1 litre water in a pan, add 290 grams tomato and bring it to a boil.
7. Boil for 5 - 7 minutes on medium heat.
8. Remove it from heat.
9. Drain and peel the tomatoes.
10. Transfer this into a blender and blend it into a puree.
11. Heat 2 tablespoons butter in a heavy skillet, add 1 cinnamon stick, 1 bay leaf, 1 teaspoon cumin, 2 green chili and stir for 2 - 3 minutes.
12. Then, add the blended tomato puree in it and mix it well.
13. Add 1/4 teaspoon turmeric, 1 1/2 teaspoons paprika, 1/2 teaspoon salt, 1/4 teaspoon dry ginger powder and mix it well.
14. Now, add the cooked dal in it and mix it again.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 200 milliliters milk and mix it well.
17. Bring it to a boil.
18. Add 1/2 teaspoon garam masala and mix it well.
19. Add 1 tablespoon coriander and mix it again.
20. Cook for 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Garnish with fresh cream.
23. Serve hot.
Servings - 2 - 3
INGREDIENTS
Whole black gram lentil - 170 grams
Red kidney beans - 70 grams
Water - 500 milliliters
Water - 1 litre
Salt - 1 teaspoon
Cloves - 4 pods
Black cardamom - 1 pod
Ghee - 1 tablespoon
Water - 1 litre
Tomato - 290 grams
Butter - 2 tablespoons
Cinnamon stick - 1
Bay leaf - 1
Cumin - 1 teaspoon
Green chili - 2
Turmeric - 1/4 teaspoon
Paprika - 1 1/2 teaspoons
Salt - 1/2 teaspoon
Dry ginger powder - 1/4 teaspoon
Milk - 200 milliliters
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
Fresh cream - for garnishing
PREPARATION
1. In a bowl, add 170 grams whole black gram lentil, 70 grams red kidney beans, 500 milliliters water and soak for 6 - 8 hours.
2. Take a pressure cooker, add the soaked dal and beans in it.
3. Add 1 litre water, 4 pods cloves, 1 pod black cardamom, 1 tablespoon ghee and cover it with lid.
4. Cook until you hear 5 - 6 whistles.
5. Open the lid and remove it from heat.
6. Heat 1 litre water in a pan, add 290 grams tomato and bring it to a boil.
7. Boil for 5 - 7 minutes on medium heat.
8. Remove it from heat.
9. Drain and peel the tomatoes.
10. Transfer this into a blender and blend it into a puree.
11. Heat 2 tablespoons butter in a heavy skillet, add 1 cinnamon stick, 1 bay leaf, 1 teaspoon cumin, 2 green chili and stir for 2 - 3 minutes.
12. Then, add the blended tomato puree in it and mix it well.
13. Add 1/4 teaspoon turmeric, 1 1/2 teaspoons paprika, 1/2 teaspoon salt, 1/4 teaspoon dry ginger powder and mix it well.
14. Now, add the cooked dal in it and mix it again.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 200 milliliters milk and mix it well.
17. Bring it to a boil.
18. Add 1/2 teaspoon garam masala and mix it well.
19. Add 1 tablespoon coriander and mix it again.
20. Cook for 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Garnish with fresh cream.
23. Serve hot.