Channa Dal Makhani
Submitted by rehanak55 on Mon, 2007-03-26 06:18
- Chana daal - 1 cup (200 gm)
- Makhaana - 1 cup
- Mustard oil (or any vegetable oil) - 8 tbsp
- Jeera - 1/2 tsp
- Tejpatta (Bay leaves) - 2
- Garam masala: Cloves- 4
- Chhotee ilaayachi - 2
- Daalchini (cinnamon ) - 1 inch thin strip
- Onion - 1medium size (finely chopped)
- Ginger Garlic paste - 1 heaped tbsp
- Tomato - 1 medium (chopped)
- Powdered masala: Haldi powder- 1/2 tsp
- Red Chilly powder- 1tsp
- Garam masala powder - 1 tsp.
- Salt - to taste
- Dhania patta - a bunch (chopped finely)
- Sugar - 1/2 tsp.
- Desi ghee- 2 tbsp
- Boil the daal with salt and haldi powder in 750 ml water, pressure cooking on medium flame 8 minutes after it whistles is a good measure of time.
- Daal should become tender but not so much that it breaks after boiling. The daal structure must remain intact.
- Heat 2 tbsp desi ghee in a karaahi or thick frying pan. Fry the makhaana in it on low flame till it starts turning pink. Turn off the flame. Transfer the fried makhaana to a dry vessel.
- Heat the oil in the karaahi. Put jeera, tejpatta, garam masala to it. When the jeera begins to splutter, add chopped onion. Saute for 4 minutes on medium heat or till onion turns transparent and pinkish.
- Mix the ginger garlic paste with a little water and strain out the juice of the paste completely. This is done so that the daal's consistency remains smooth.
- Add the ginger garlic juice to the onion being fried in the karaahi. Sauté for 2 minutes. Add the chopped tomatoes, powdered masalas, sugar and half tsp salt.
- Saute for 3 minutes.
- Put the chopped dhania patta, and the boiled daal. Stir and boil the whole thing for a minute. Add the leftover desi ghee and put off the flame. Add fried makhaana and stir.
- Serve with pulao/plain rice along with aaloo ki bhunjia and papad.