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
- 3/4 c
- black gram, you can use whole or split
- 1 c
- tomato puree
- 3 Tbsp
- butter
- 1/2 c
- creme, fresh
- 1/4 tsp
- cinnamon powder/paste
- 3/4 Tbsp
- ginger powder/paste/grated
- 1 Tbsp
- garlic powder/paste/grated
- 1 tsp
- green chiles, chopped
- 1 tsp
- cumin seeds
- asafoetida, 1 pinch
- salt to taste
How to Make Daal Makhni (Black gram in butter and creme)
- 1wash and soak black gram at least for 7-8 hours or overnight.
- 2in 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.
- 3For 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.
- 4Add 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.
