daal makhni (black gram in butter and creme)
(1 rating)
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.
(1 rating)
prep time
10 Min
cook time
25 Min
Ingredients For daal makhni (black gram in butter and creme)
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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)
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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.
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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.
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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.
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