Be Vegetarian

Dal Makhani is a very popular north Indian dish. You will find every north Indian vegetarian restaurant serving Dal Makhani for the sheer brilliance of its taste. The dish is now relished all over the country.

Ingredients 

Black grams                            1 cup
Bengal grams                         ½ cup
Kidney beans                         ¼ cup
Butter                                    4 tablespoons
Cream                                    2 tablespoons
Green chili                               2
Ginger                                   ½ to 1“ piece
Garlic                                      7 cloves
Red chili powder                       2 teaspoon
Asafoetida                               1 pinch
Cumin seeds                           1 teaspoon
Tomatoes (chopped fine)          3
Onions (chopped fine)              2
Salt to taste

Method of Preparation

Wash the black grams, bengal grams, and kidney beans thoroughly and soak them in water overnight (8 hours). This will help reduce cooking time. Discard the water. Pour 2 glasses of fresh water in the pressure cooker and add the above three ingredients. Add ginger and garlic too and pressure cook for about 10 – 12 minutes allowing about 3 whistles. Cook on low heat for about 15 minutes. Separate the garlic and ginger, and make a paste.

Take 2 tablespoons of butter and heat it in a pan. Add cumin seeds and asafetida, and fry them. Finely slice the green chili and add it to the pan along with the ginger-garlic paste and chopped onions. Fry until the ingredients turn golden brown.

Next, add the chopped tomatoes, chili powder and salt. Cook for about 3 minutes until the ingredients turn into a sauce like product. Add the grams and kidney beans to the mixture and cook for about 5 minutes. Add some more water, if the dish is thick. It should neither be too watery nor too thick.

Before serving add some cream on the top.