Dal Makhani
Cooking time 50 to 60 minutes
- 6- 1/2 cup water
- 1- 1/4 whole black gram washed
- 1/4 cup kidney beans soaked in water for 1 hour and drained
- 2 medium,200 gms tomatoes blanched and chopped
- 5 gm ginger cut into thin strips
- 6 flakes garlic chopped
- 4 green chillies chopped
- 2 whole dry red chillies (kashmiri)
- 4 1/2 teaspoon salt
- 1/2 teaspoon red chilli powder
- 1 tablespoon ghee
Tempering
- 2 tablespoons ghee
- 1 small,50 gm onion chopped
- 5gms ginger chopped
- 1/2 teaspoon red chilli powder
- Pour water into cooker.Bring to boil on high heat,add black gram and all other ingredients except those for tempering.Stir once.
- Close the cooker,bring to full pressure on high heat,reduce heat and cook for 50 minutes.
- Remove cooker from heat and allow to cool naturally.
- Open the cooker,partially mash dal with back of a ladle.
- Place cooker with dal on low heat,simmer to obtain a creamy consistency for 7 minutes,stirring occasionally.
- For tempering,heat heat ghee in a pan for about 1 minute.Mix onion and fry till transparent.Mix ginger and continue frying till onion is golden brown.Remove pan from heat ,add chilli powder and pour evenly over dal and serve hot....