Dal Makhni Recipe Presentation.

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A spicy combination of rajma and urad dal.

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www.sanjeevkapoor.com Dal Makhni By Masterchef Sanjeev Kapoor

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Description Ingredients Method Chef’s tip Book Similar recipes with links Content Dal Makhni

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www.sanjeevkapoor.com A spicy and heavy dal preparation made with a combination of rajma and urad dal. Cooking Time:  35-40 minutes Servings:  4 Preparation Time:  30-35 hours   Category:  Veg

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www.sanjeevkapoor.com Whole black gram (sabut urad) ½ cup Red kidney beans (rajma) 2 tbsps Salt to taste Red chilli powder 1 tsp Ginger, chopped 2 inch piece Butter 3 tbsps Oil 1 tbsp Cumin seeds 1 tsp Garlic, chopped 6 cloves Onion, chopped 1 large Green chillies, slit 2 Tomatoes, chopped 2 medium Garam masala powder 1 tsp

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www.sanjeevkapoor.com 1. Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. 2. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. 3.Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquor 4. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot.

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www.sanjeevkapoor.com This recipe tastes just as good (even better!) the following day after reheating properly. Chef Kapoor likes it cold too! But the parathas should be hot.

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Lucknowi Dal Mushroom Cappuccino Dal Aur Gajar Shorba Palak Paneer Amti www.sanjeevkapoor.com

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