Recipe
Dal Makhani
- To the dal, add water, 1 Tbsp salt and ginger. Cook until dal becomes tender.
- In a heavy based pan, heat butter and Ramsons Desi Ghee. Add jeera and kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar.
- Stir-fry over high flame, till the oil separates.
- Add cooked dal and bring to boil. The consistency should be such that the dal should move around freely when stirred, otherwise add a little water.
- Leave to simmer, uncovered, till well blended. Stir-in cream and once it gets heated , serve immediately, garnished with green chillies
Ingredients
- 1 1/2 Cup hung yogurt
- 1/4 cup besan (chick pea flour)
- 1 tbsp coriander leaves, finely chopped
- 1 tsp green chillies, finely chopped
- 2 tbsp onions, finely chopped
- 1 tsp salt
- 1 tsp cumin seeds (powdered), roasted
- for frying Ramsons Desi Ghee
Preparation Time
- 60 Min
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