Jain Food Recipes

Black dal/ Kali dal/ Dal makhani Recipe

By avni Published: July 6, 2012

• Yield: 4 Servings
• Prep: 15 mins
• Cook: 30 mins
• Ready In: 1 hr 30 mins

Ingredients

• 1 Cup Black gram Dal// whole black urad dal/ Kali DAL Dried
• 2 Tbsp Red kidney beans/ rajma Dried
• 3-4 Cups Water For boiling the dal in pressure cooker
• 1 Tbsp Ginger/ adrak Finely chopped
• 3/4 Cup tomatoes Chopped
• 1 Cup Yogurt Churned
• 1/2 Tsp Garam masala
• 1 Tsp Chilli powder
• 2 Tsp Salt To taste
• 1 Tbsp Ghee
• 1/2 Tsp Mustard seeds/ rai For tempering
• 11/2 Tsp Cumin seeds For tempering
• 6-7 Curry leaves For tempering (Optional)
• 1/4 Cup Corainder leaves Finely chopped (For garnishing)

Instructions

1. Clean, wash and soak the dals overnight
   
2. Add Salt in the soaked dal and pressure cook it for 4 whistles, in the same soaked water. You can add water as required
   
3. Keep the pressure cooker aside for a while until it cools down, open the lid only after all the steam escapes
   
4. Mash the cooked dals slightly with the spoon. It gives dal makhani smoother and thick consistency
   
5. Take a thick bottom pan, heat the ghee for tardka. Add the mustard seeds and allow it to crackle. You can add 4-5 seeds of fenugreek seeds/ methi (optional). Add cumin seeds, curry leaves, tomatoes and cook for 2 minutes
   
6. Add the dal and add garam masala, red chilli powder to taste
   
7. Add the yogurt slowly to the dal and simmer till it becomes thick
   
8. Garnish the dal with coriander and serve hot with chapatti or rice
   

• Cuisine: Indian
• Course: Side Dish
• Skill Level: Moderate