DAL MAKHANI-INDIAN REGIONAL CUISINES

RECIPE

STANDARD RECIPE CARD

Name of Dish:

Dal Makhani

Preparation Time:

20 minutes

Served with:

Cooking Time :

1:40 hours

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Saraswat - 86

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Urad Dal

120 gm

1

Preparation:

2

Rjmah

30 gm

The Lentils: Pick, wash and soak overnight. Darin and replanish with fresh

3

Chana Dal

158 gm

water (approximately 2 liter).

4

Salt

4 gm

The First Tempering: Peel, wash and chop onions. Scrape, wash and chop

5

Butter

100 gm

ginger. Remove stems, wash, slit, deseed and chop green chillies. Wash and

6

Fresh cream

75 ml

chop garlic.

The first tempering

The Second tempering: Peel and chop garlic.

1

Ghee

125 gm

COOKING:

2

Onions

100 gm

Boil lentils in a handi, add salt and simmer until the dals are soft and the water

3

Ginger

20 gm

is almost (not fully) ansorbed. Mash the lentils lightly with a ladle.

4

Green chilli

10 gm

To prepare the first tempering, heat ghee in a pan, add onions and saute over

5

Tomatoes

125 gm

medium heat until light brown, add ginger and green chlillies, saute until the

6

Chilli powder

10 gm

onions are bown. Then add tomatoes and fry until of a paste consistency.

The second tempering

(Add a few table spoons of water to this tempering to facilitate the process.)

1

Ghee

25 gm

Pour this tempering over the simmering lentilss, bring to a boil, reduce to low

2

Cumin

5 gm

heat and simmer until the fat comes to the surface.

3

Garlic

15 gm

To make the second tempering, heat ghee in another pan, add cumin and saute

4

Asafoetida

0.5 gm

over medium heat until it begins to crackle. Then add garlic and saute for 30

5

Kasoori methi

5 gm

seconds or until garlic becomesbrown. Now add asafoetida , stir and pour this

tempering over the simmering lentils immediately. sprinkle kasoorimethi and

serve.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina