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23 Mar 2015

Dal Makhani















Servings: 3-4

Ingredients:


Content
Quantity
Comment
Whole Moong dal
1 cup

Water
To cook

Tomato
1 big
Quartered
Onion
1 medium
Quartered
Garlic
2-3 pods

Butter
100 grams

Jeera
1 tsp

Bay leaf
1 big

Mace
1

Star anise
2-3

Black cardamom
2-3

Green cardamom
2-3

Marathi moggu
1 big
Broken
Cloves
2-3

Coriander leaves
2-3 tbsp

1 tsp

Coriander powder
1 tsp

Chilli powder
½ tsp

Garam masala powder
1 tsp

Salt
To taste

Sugar
¼ tsp

Turmeric powder
¼ tsp


Method:

Wash and soak whole moong in a cup of water for 3-4 hours. Heat 50grams of butter in a cooker. Add jeera, bay leaf, cloves, marathi moggu, black and green cardamom, star anise and mace and saute once. Add the soaked dal and mix well. Add some more water (water should be more so that its easier to remove the whole garam masala later) , salt, sugar, turmeric powder and close the lid. Cook on low flame for 2-3 whistles.







Grind the tomato, onion and garlic to a smooth paste. Set it aside. Once the pressure cools down, remove the lid and remove the whole garam masala from the dal. Now add the ground paste, adjust salt, add chilli powder, jeera powder, coriander powder, garam masala, remaining butter and mix well. Bring it to a boil. Simmer for 5 minutes. Garnish with coriander leaves.






Serve hot with rice, roti, chapati….

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