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Dal Makhani

Features

Indian pulses dish, suitable for vegetarians, served as main course

Ingredients  (Click here for measurement conversion)

Rajma (Red kidney beans) - 50 gm

Black urad dal - 20 gm

Chana dal (chick peas) - 30 gm

Onion - 100 gm, chopped

Garlic - 10 gm, finely chopped

Tomato puree - 100 gm

Red chilli powder - ½ teaspoon

Turmeric powder - ½ teaspoon

Methi (fenugreek) powder - ½ teaspoon

Butter - 100 gm

Oil - 1 Tablespoon

Water - 2 cups

Butter - 100 gm

Method

• Soak red kidney beans overnight.

• Heat oil in a pan.

• Add chopped onions and garlic.

• Saute for a while.

• Pour in tomato puree and cook for sometime.

• Add all the lentils, red chilli powder and turmeric powder.

• Mix in well.

• Add water and allow the lentils to cook over low heat for 1 hour.

• Meanwhile take butter and add it gradually to the lentils in dollops.

• Stir constantly, until the entire amount gets absorbed.

• Add salt.

• When lentils are fully done sprinkle methi powder on top.

• Remove from heat.

• Serve hot with plain white rice.

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