Cooking web notes

               I was in a short unsaid break for a week and so could not update blog and missed some posts of yours too! That’s because my parents are here with me, and still we have a lots of things to share! Yesterday some how I managed to take pictures and post it!

              My friend S who I always refer when I make,try something new dish is away,then too,I chased her in her mobile and took the recipe from her and tried,Dal Makhani.

So here’s how I made :

Ingredients:

To Temper:

Method:

1. Soak urad dal,rajma for minimum 6 hours and pressure cook till done,say 4-5 whistles,with enough water(water level should be above the dal).
2. Drain and save the excess water and mash the dhal with laddle.
3. Chop onion very finely,grind the tomato and keep aside.
4. Heat butter in a heavy bottomed vessel,add the To Temper table Ingredients.
5. Add the finely chopped ginger and garlic and fry till golden brown.
6. Add the onion and fry till transparent,add turmeric.
7. Add the ground tomato paste and fry till oil separates.
8. add the red chilli and coriander powder.(add more butter if desired)
9. Now add the water drained from the dal and boil for 2-3 minutes,add garam masala powder.
10. Add the mashed dal and mix well.
11. add cream or milk if desired at this stage and adjust the consistency.(add butter if desired)
12. Simmer for 10-15 minutes,stir in between to avoid burning at the bottom.
13. Finally garnish with ginger strips and butter/cream and serve with roti/nan/rice.