1 minced green pepper or adjust to taste (Hari Mirch)
1/2 teaspoon turmeric (Haldi)
3/4 teaspoon salt
1/2 teaspoon mango powder (Amchoor)
1/4 teaspoon garam masala
1/4 cup cream
2 tablespoons ghee or clarified butter
1/2 teaspoon cumin seed (Jeera)
Pinch of asafetida (Hing)
3 to 4 whole red chilies (Sabut Lal Mirch)
1/4 teaspoon red chili powder optional (Lal Mirch)
1/2 tablespoon shredded ginger
Wash urad dal and kidney beans well and soak dal in
about 6 cups of water for about 8 hours. After
soaking dal will be about 2 1/2 times the volume of
In pressure cooker add dal with four cups of water,
salt, turmeric, ginger and green pepper, cook on
medium high heat.
As pressure cooker starts steaming turn the heat
down to medium and cook for about 25 minutes.
Turn off the heat and wait until steam has stopped
before opening the pressure cooker. Dal and Kidney
beans should be soft and tender.
Lightly mash the dal and kidney beans, cook for
another 5 minutes on low medium heat.
Add cream, garam masala, and amchoor powder and
let it cook for about 10 minutes on low heat.
Heat the ghee in a small saucepan. Test the heat
by adding one cumin seed to the oil; if it cracks
right away the oil is ready.
Add cumin seeds, and as the cumin seeds crack add
asafetida, red chilies and red chili powder and
stir for a few seconds.
Add 1 teaspoon of water to keep the spices from
Garnish with shredde ginger
Hmmm - Wine perhaps and lots of it
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