Dhal Makhani
A true Punjabi dhal, earthy and wholesome, made with black lentils and kidney beans in a wonderfully rich, buttery sauce.
Ingredients
- 2 cups MasoorDhall
- 2 tspns Red Chilli powder
- 1 tspn Turmeric Powder
- 1 tspns Garam Masala powder
- 3 – Coriander Powder
- 2 tspns Sliced Ginger & Garlic
- 1 No Sliced Onion savala
- 2 Nos Crushed Tomato
- Oil As required
- Salt To taste
- 100 Gms Butter approximately
Instructions
- Cook the Masoor dhal in a pressure cooker
- Heat Oil in a Kadai (Cheenachatti) and then add the crushed Tomato, sliced Onion, Garlic and Ginger into the oil and mix it for about 5 minutes
- Then add Coriander powder, Red Chilli powder, Turmeric Powder and Garam Masala powder and stir it well
- Enter Step
- When the colour of the mix turns into brown, add the cooked MasoorDhall, stir it
- Add required quantity of Waterand Salt and allow to boil the mix further for about 5 minutes
- Add Butter into the cooked mix
Tried this recipe?Let us know how it was!
S
written by
SobhaKesavan
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.
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