Urid Whole/500g

Product Details

Recipe for Dal Makhani

Ingredients

1 cup Urid Whole, 1/3 cup red kidney beans, 1 tbsp grated ginger, 2 tsp coarsely ground fennel seeds, red chilli powder to taste, 1 tsp turmeric powder, 3-4 tbsp butter, 1 tsp cumin seeds, a pinch of asafoetida, 1 tbsp minced ginger and garlic, 1 medium size onion (thinly chopped), 2-3 medium tomatoes (finely chopped), 1/2 tsp garam masala powder, 1/2 cup fresh cream, 2 tbsp chopped coriander leaves, salt to taste, 5-6 cups water (to cook dal)

Method

1. Wash and soak Urid Whole and red kidney beans overnight.  Cook the soaked urid and red kidney beans in 5-6 cups of water with salt, red chilli powder, fennel seeds powder, turmeric powder, and grated ginger till urid and red kidney beans are soft.  Lightly mash urid and red kidney beans mixture, keep aside.

2. Heat butter in a thick bottomed pan.  Add cumin seeds and asafoetida, let it crackle.  Add minced ginger and garlic, chopped onions, and cook till golden brown in colour.  Add garam masala powder and chopped tomatoes.  Saute till tomatoes are well mashed and fat starts to leave the masala.  Add mashed dal and red kidney beans to this mixture and little water to get desired consistency.  Simmer at very slow flame for 15-20 minutes.  Add fresh cream and let it simmer for 5 minutes and turn off the heat.  Garnish with coriander leaves before serving.  Serve hot with nan bread, parantha, or rice.

Ingredients

Urid Whole

Net Weight: 500g

Additional information