Sunday, June 30, 2013

Dal Makhani

Ingredients
Sprouted moong dal (green gram) – 1cup
Ginger-garlic paste – 1tblspn
Garam masala – 1tspn
Cinnamon – 3small pieces
Ani seeds – ½ tspn
Cumin seeds – 1tspn
Garlic cloves – 5nos
Big onion (chopped) – ½ cup
Small onion (chopped) – ¼ cup
Tomato – 2nos
Oil – 1tblspn
Butter – 1tspn
Salt – as required
Fresh cream – 1tspn
Chilli powder or Sambar powder – 1tspn (if you use sambar powder then no need of Coriander powder)
Coriander powder – 1tspn
Coriander leaves – few
Turmeric powder – few pinches
Curry leaves – few
Method
Heat the cooker, add oil and butter.
Add cinnamon, ani seeds, cumin seeds and garlic cloves.
After 2 mins add chopped small and big onions.
Sauté until onions turns golden brown colour.
Then add ginger-garlic paste and sauté until raw smell disappear.
Add chopped tomatoes and fry few secs.
Then add turmeric powder, sambar or chilli powder, coriander powder, garam masala powder.
Sauté finely till oil gets separate.
Then add sprouted moong dal mix well and add 2 cups of water.
Now add salt and let it boil.
Then close the cooker, put whistle and cook in full flame for 1 whistle.
Then cook in low flame for 5mins.
Turn off the stove, leave it until the pressure releases.
Open add coriander leaves, curry leaves and fresh cream on top.
Serve hot with idly or chapathi or phulka roti.

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