Dal Makhani Slow Cooker Sanjeev Kapoor
Dal Makhani-SK Khazana Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 7-8 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Dal Makhani-SK Khazana Recipe
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Whole black gram (sabut urad) soaked for 6-8 hours and drained 1 cup
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Red kidney beans (rajma) soaked for 6-8 hours and drained 1/2 cup
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Ginger grated 1 inch
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Salt to taste
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Butter 4 tablespoons
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Oil 1/2 tablespoon
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Cumin seeds 1 teaspoon
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Garlic chopped 1 tablespoon
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Onion finely chopped 1/2 cup
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Medium tomatoes finely chopped 2
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Kashmiri red chilli powder 1 teaspoon
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Garam masala powder 1/2 teaspoon
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Fresh cream 2-3 tables for drizzling
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Ginger strips for garnish
Method
Step 1
Pressure cook black gram and red kidney beans with half the grated ginger and salt in 3 cups water till 5-6 whistles are released. Open the lid when the excess pressure is completely released.
Step 2
Heat 2 tablespoons butter and oil in a non-stick pan. Add cumin seeds and sauté till it changes colour. Add garlic and remaining ginger and sauté till golden brown.
Step 3
Add onion and sauté till golden brown. Add tomatoes and sauté till the oil separates. Add chilli powder, mix and cook for 1 minute.
Step 4
Add cooked black gram mixture and 1 cup water, mix and cook for 2-3 minutes. Add remaining butter and adjust salt, mix and cook for 4-5 minutes or till the black gram and kidney beans are well mashed and the mixture becomes creamy.
Step 5
Add garam masala powder, mix and cook for 1-2 minutes. Switch off heat, add 2-3 tablespoons cream and mix well.
Step 6
Pour dal makhani in a serving bowl, drizzle some cream and serve hot garnished with ginger strips.
Dal Makhani Slow Cooker Sanjeev Kapoor
Source: https://www.sanjeevkapoor.com/Recipe/Dal-Makhani-SK-Khazana.html
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