DAL MAKHNI

                                                   Photo by Raj (son-in-law)
This dal is speciality of north but now it is papular in south also. it is liked by everywhere I m reposting it bec when i posted before no body saw it.flavor of punjab
Cooking time: 1 hr
Ingredients:
Urad Dal: 1/2 cup
Rajma: 1/2 cup
Onion: 1 cup chopped
Ginger: 1 inch piece grated
Garlic: 7-8 flakes chopped
Tomato: 1 cup puree
Chilli Powder: 1 teaspoon
Ghee: 2 tablespoon
Fresh milk cream: 3 tablespoon
Milk: 1/2 cup
Garam masala: 1/2 teaspoon
Coriander leaves

Method:
Soak together rajma, and urad dal overnight.
Wash and pressure cook for 35 mins. Add ginger and garlic paste while pressure cooking.
Now take a pan and heat ghee in it, add onions and chillies and saute for 2-3 minutes till onions are golden brown.
Add tomatoes and red chilli powder and cook till tomatoes are cooked and masala is cooked.
Add boiled dal; cook for 1 min, now add salt and coriander leaves, garam masala and fresh milk cream and cook on low heat for 5 mins.
Garnish with coriander and fresh milk cream before serving.
Serve with roti, naan, paranthas or rice with salad and raita.
Tip: To give a good flavor, add milk to the boiled dal and cook for 5 mins.

It is posting to Sara's CMTstarted by Jagurti

 Akila's DSWN--D

sending to Sujna's celebrate regional cuisine