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Needed:
100 gm dal
5-6
teaspoon oil
Cumin
seeds,garlic,zinger
One big
chopped onion and tomato each
Butter
Dal Makhani
is a delicious Punjabi recipe made from whole bangal gram (kali dal). It is
prepared mainly in north India, but now popular all over India because of its
peculiar taste especially when eaten with dollop of butter (makhan). Here is
the recipe of mouth-watering dal makhani
in typical Punjabi style.
Recipe- Soak whole bangal gram (sabut dal) overnight or 6-8 hours for better cooking (it also decreases cooking time)
- Add 3-4 cups of water (if you want thick preparation, add water as per your requirement) and boil in pressure cooker until three whistles. Keep it aside
- Finely chop garlic (6-8 cloves), ginger (one small rhizome), onion and tomato (one big each) separately
- Heat oil in a pan and add half teaspoon asafoetida. Now add one teaspoon cumin seeds (jira) and let them sputter
- Add chopped garlic, zinger and mix a little. Now add onions and let them become brown before you add tomato pieces (if you chop onion into smaller pieces they will consume less oil so you don't need to flood tadka with oil ). Heat for another 5-7 minutes with intermittent mixing
- Now pour the boiled dal into this tadka and heat the recipe for 5-10 minutes (make sure that dal is properly mixed with tadka) with little stirring.
- After the tadka becomes even with the dal add dollops of butter (as per your taste-the more the merrier)
- Serve hot with amazing phulkas/roti
