Daal Makhni (Black gram in butter and creme)
By
Ruma Chak
@Ruma
1
Daal is a must have in each house-hold in India, though prepared in 100s of varieties. Daal Makhni is a North India dish which is eaten with Indian bread like Roti, Paratha and also with Rice.
Note: Generally black gram is used for this recipe, however, red lentil can also be used.
Note: Generally black gram is used for this recipe, however, red lentil can also be used.
Ingredients
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3/4 cblack gram, you can use whole or split
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1 ctomato puree
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3 Tbspbutter
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1/2 ccreme, fresh
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1/4 tspcinnamon powder/paste
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3/4 Tbspginger powder/paste/grated
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1 Tbspgarlic powder/paste/grated
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1 tspgreen chiles, chopped
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1 tspcumin seeds
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·asafoetida, 1 pinch
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·salt to taste
How to Make Daal Makhni (Black gram in butter and creme)
- wash and soak black gram at least for 7-8 hours or overnight.
- in a cooker, mix together the soaked and rinsed gram, ginger, garlic, cinnamon, tomato puree, green chilli, sufficient water and cook for 6-7 whistles or till the gram is fully boiled. Slow the flame after the first whistle. OR you can slow cook the mixture in a wok or other cooking pan till the gram is fully cooked. Mash the mixture little more with the ladle.
- For tampering, heat another frying pan, heat 1 TBSP butter and lower the flame immediately once the butther melts. Add asafoetida and cumin seeds. cook for a minute till the cumin seed crackles. Add this to the gram mixture.
- Add salt, creme, and rest of the butter in the gram mixture and cook for another 10-15 minutes. Serve with bread, Indian Bread or rice.
