It’s balle-balle Wednesday and you are slowly cruising over to the weekend. Time to slow down a bit and hang your boots for a while to do some Bhangra, why not finish off the evening with a comforting meal of yummy Hotel style Dal Makhni with some steamed rice, after all, you need to conserve to show off your best dance moves for the weekend. Jokes apart, and back to the cooking range, let me show you how to master a perfect Five-starish and creamy Dal Makhni in minutes ( if you have the soaked gram and beans ready ). This top-rated recipe is worthy of tons of praise and is a sure show-stopper on the table. Go ahead and give it a try. Happy Cooking.
Ingredients :
Black gram ( whole) – 250 gm
Kidney beans – 50 gm
Onion – 10 gm
Tomato ( large size) – 1
Ginger – 1 small piece
Garlic – 6 to 8 flakes
Green chillies – 10 gm
Red Chilli powder – 1 tbsp
Turmeric – ½ teaspoon
Oil – 30 ml
Ghee ( clarified butter) – 60 gm
Cumin seeds – ½ teaspoon
Salt – to taste
Coriander leaves – for garnish ( optional. I prefer a neat helping of cooking cream to give that Insta-worthy effect )
Method :
1 ) Clean and soak gram and beans separately for at least 5 to 6 hours.
2 ) Boil kidney beans. When half cooked, add gram and Oil and boil till both are well cooked.
3 ) Heat half the ghee. Add cumin seeds, sliced ginger, sliced onion, chopped garlic and fry till
golden brown.
4 ) Add turmeric, chilli powder and chopped tomatoes and fry till tomatoes are cooked.
5 ) Add gram and beans and few coriander leaves.
6 ) Cook on low flame stirring constantly for approximately 20 mins.
7 ) Add remaining ghee and remove from fire.
8 ) Garnish with chopped coriander leaves and a tablespoon of cooking cream.
