Dal Makhani
Dal makhani is a popular side dish served with chappati and Kachha pyaz (raw onion) in uttarpradesh and Punjab. It is basically made up of channa dal in which ghee and various spices are added to make it awesome. It is quite easy to make recipe and the ingredients are easily available at home.
Serves:
2
Preparation Time:
10 Min
Cooking Time:
30 Min
Complexity:
Medium
Ingredients:
Channa dal (Bengal gram lentil) 100 grams (3.5 ounce)
Tej patta (bay leaf) 1 piece
Ginger 1 tablespoon (finely chopped)
Garlic 1 tablespoon (finely chopped)
Onion 1 piece (Finely chopped)
Green chillies 3-4 piece (halved)
Tomatoes I piece (quatered)
Tarka Masala 2 tablespoon
Ghee 2 tablespoon
Refined oil 4 tablespoon
Green coriander leaves 2 tablespoon (finely chopped)
Kasuri methi (fenugreek leaves) 2 tablespoon
Makhana ( foxnut) ½ cup
Raisins 2 tablespoon
Gotta garam masala (whole cinnamon, cardamom and clove) 1 tablespoon
Salt 1 tablespoon
Directions:
First boil the Channa dal with ½ tablespoon of salt and gotta garam masala and keep it aside.
In a pan or karahi pour table refined oil and Ghee. Once oil is heated, add the bay leaf followed by onion, ginger, garlic and green chillies. Saute till the onion become light brown.
Add the tomatoes, kasuri methi and tarka masala and fry for 2-3 mintues.
Afterwards add the boiled lentils , makhana , raisins and salt. Mix it well and put the lid on. Cook on low flame for 5 mintues. Garnish with coriander leaves and green chilli. Serve with Chappaties or rice.
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