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DAL MAKHANI

INGREDIENTS

Whole Urad dal 200gm

Rajma 50gm

Onions 50gm

Green chillies 30gm

Ginger garlic pasate 15gm

Tomatoes 250gm

Cumin seeds 15gm

Cloves 5gm

  • Cardamom 5gm
  • Cinnamon 5gm

Bayleaves 3gm

Red chilli powder 15gm

Fresh cream 50gm

Kasooori methi 5gm

  • Butter 100gm
  • Salt To taste

Chef of the day: Vijay Varma(BCTCA 4th sem)

PROCEDURE

  1. Soak whole urad dal & Rajma overnight.
  2. Drain,rinse and pressure cook until soft.
  3. Heat oil in a thick bottomed vessel add the whole spices.
  4. Add chopped onions and sauté until golden brown colour.
  5. Add ginger garlic paste, slit green chillies and cook for 5 mins or till raw smell of ginger garlic
  6. Puree the tomatoes and add in the tomato puree, Red chilli powder to the onion masala & cook until the oil leaves the gravy.
  7. Add the cooked dals and simmer until it thickens.
  8. Once the dal blends in well with the spices and onion masala, slightly crush the rajma and urad dal.
  9. Add the butter, kasoori methi and simmer on a very low flame for another 5-10mins.
  10. Finish by adding fresh cream and chopped coriander leaves.