12 April 2010

Dal Makhni - the Easy version

This hearty dal is easily my favorite lentil! Enjoy it with jeera rice.

Serves 4-6

1 cup split urad dal, soaked for 1 hour
1/4 cup rajma (red kidney) beans (I used a can)
1 tomato, pureed
1 tbsp ginger-garlic paste
1/2 green chilli, cut into pieces
1/4 tsp red chilli pwdr
1/2 tsp cumin powder
1/2 cup milk (i used skim, but the heavier the better)
1 tsp butter
1/2 tsp cumin seeds
2 tsp oil for tempering

In a pressure cooker, add the soaked urad dal, rajma, pureed tomato, ginger-garlic paste and the green chillies. Add the red chilli pwdr and cumin pwdrs to the dal, along with 2 cups water. Pressure cook everything for 15 minutes. When the steam has released, you can open the cooker and mash the dal to a smooth consistency. At this time, add the milk and butter, and bring to a low boil. Temper with a tadka of oil and cumin seeds. Serve hot.

1 comment:

Safiya said...

Loved it - It was warm and wholesome - Thanks Mekhi!