[jyoti]

anyone know how to make dahl makhani?  Yes, I get the black bean and butter part. What about the proportion of spice?  Ever tried it in a crock pot?

[KABAARY]

Step A :
(i) In a glass of red kidney beans, put a fistful of chane ka daal and soak the mixture overnight in water
(ii) After throwing away the water, put the mixture in the cooker. Put fresh water in the cooker to the extent that the water is roughly one inch above the mixture.
(iii) Add 1/2 tsp garlic paste, 1/2 tsp ginger paste and a pinch of salt.
(iv) Give two whistles, wait for cooker whistle to settle. When you can open the lid comfortably, add 250 gms of whipped curd and close the lid back again....give one whistle.
(v) Dal should be cooked by now - if not, give another whistle.

Step B (For the tempering) :
(i) In a seperate pan, take 4 tbsp of ghee and a pinch of red chilly powder and sorte (on sim) for roughly a minute.
(ii) As the colour changes, add 1/2 tsp garlic paste & 1/2 tsp ginger paste.
(iii) Cook till ghee seperates.
(iv) Add 200 ml of packed tomato puree, salt to taste, 1 1/2 tsp garam masala powder, 1 tsp roasted and powdered kasoori methi.
(v) Cook this till the ghee seperates.

Step C :

(i) Put back result of Step B in the dal (prepared in Step A).
(ii) Cook on sim till it is of thick consistency (if there is too much water left in the dal, drain it off).
(iii) Put a dollop of butter if you so desire and serve.

Alternatively, if you do not have a pressure cooker do it in a thick bottomed pan.

If you require clarifications please revert - I'm the typist here - my wife has been dictating.

[jyotirmoy]

Here is another twist to the dal makhani tale:

This are all that you will need:
Black Urad dal whole 100 gms.
Rajmah 25 gms.
Cumin seeds 1 tsp.
Chopped garlic 1 tbsp.
Chopped ginger 1 tbsp.
Garam masala powder 1 tsp.
Fresh cream ½ cup
Red chili powder 1 tbsp.
Butter 50 gms.
Chopped tomato ½ cup
Chopped onion 1 cup
Salt As per taste
Oil 1 tbsp.

This is how you should proceed:

1. Pick, wash and soak black urad whole and rajmah overnight in 5 cups of water.

2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.

3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.

4. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.

5. Add Garam Masala Powder and simmer at very slow flame for 15 minutes. ( Slower it is cooked better the taste and the consistency of the dal.

6. Add fresh cream and let it simmer for 5 minutes.

Serve it with Naan, Rice or Roti

[jyoti]

A belated (very): Thanks, guys!!!  

[priya]

Quote

2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.

Do you add salt before cooking the dahl and rajmah?  I usually add the salt when almost done as I was told that adding salt prior to cooking, toughens the skin.