Ingredients
3/4 Cup Sabut Urad
1/4 Cup Rajma / Red Kidney Beans
1 Big Onion - finely chopped
2 Tomatoes - finely chopped
2 Green Chillies -finely chopped
2 Inch Piece Ginger - finely chopped
2 Inch Piece Ginger - finely chopped
6 Cloves Garlic - finely chopped
1 Big Bay leaf
2 Black Cardamons
2 Cinnamon Sticks
3 Cloves
2.1/2 Tablespoons Coriander powder
1 Teaspoon Heaped Red Chilli powder
1 Teaspoon Garam Masala
Salt To Taste
4 Tablespoons Butter
3 Tablespoons Ghee
100 ML Fresh Cream
1/3 Cup Milk
Method
Soak black urad dal and rajma overnight. Next day wash it fresh water.
Boil with half inch ginger, cardamoms, cloves and water till level of it . Close the cooker and take a whistle on high flame then reduce the flame and keep it for 10 - 15 minutes or till the rajma and urad dal are soft.
1 Big Bay leaf
2 Black Cardamons
2 Cinnamon Sticks
3 Cloves
2.1/2 Tablespoons Coriander powder
1 Teaspoon Heaped Red Chilli powder
1 Teaspoon Garam Masala
Salt To Taste
4 Tablespoons Butter
3 Tablespoons Ghee
100 ML Fresh Cream
1/3 Cup Milk
Method
Soak black urad dal and rajma overnight. Next day wash it fresh water.
Boil with half inch ginger, cardamoms, cloves and water till level of it . Close the cooker and take a whistle on high flame then reduce the flame and keep it for 10 - 15 minutes or till the rajma and urad dal are soft.
Heat butter, ghee in a pan, add cumin seeds, bay leaf, cinnamon, green chillies, ginger, garlic and onions. Fry till the onions are light golden. Then add chopped tomatoes, coriander powder, Chilli powder. Fry till the tomatoes are soft and mushy . Then add the dal and rajma , without water and mash while mixing so that dal and rajma are mixed with masala well. Add water and let it cook on low flame for 10 minutes or till oil surfaces. If the dal is thick add water to adjust the consistency bring it to a rolling boil. Then add garam masala, fresh cream, milk give it a quick stir . Take off flame garnish it coriander leaves and fresh cream, serve hot with Jeera Rice or Steamed Rice.
Labels : Lentils, Punjab, Vegetables
This looks so good! We love makhani but I have never made it myself, maybe I should give it a go. I have pinned and tweeted. Thank you for sharing with #CookBlogShare x
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