Topic started by aarthi (@ par-251-252.tru.com) on Mon Sep 15 14:32:41 .
All times in EST +10:30 for IST.

Does anyone know how to make Dal Makhani?
Please tell me the recipe.
Also, In US, where to get good okra? The frozen does not come out so tasty.

Responses:

• From: Kavi (@ 213.78.173.248) on: Tue Sep 16 05:16:57 EDT 2003
  
  Hi aarthi,
  
  This is the recipie from Mr.Hemant Trivedi's website.
  
  
  DHALL MAKHANI MAKHANI
  150 gms. Whole Black Urad (ulundhu)
  50 gms. Rajma Beans
  50 gms. Butter
  50 gms. Ghee
  8 cloves of Garlic sliced in thin strips
  2" Piece Ginger sliced in small strips (or grated)
  150 gms .Tomato (diced)
  1 spoon Red chilli Powder
  1/2 spoon Turmeric
  4 Nos. Green chillies
  2 small Onions sliced
  3 spoons Salt ( to taste)
  1 spoon of Dry Mango powder / fresh lime
  Soak Rajma for twelve hours in water with a pinch of Soda Bi-carb. Soak Whole Urad (ulundhu) for six hours in luke warm water. Add sliced ginger and Garlic in soaked Urad and Rajma and add half spoon of Turmeric and one spoon of salt. Add enough water and pressure cook for three to four whistles. Take care that Urad cooks well and when cooked set aside. Take 50 gms of Ghee in a kadai and sauté Diced Onion till it turns pink. Now add diced Tomatoes and turn till Tomatoes become soft and the mix starts leaving ghee .You may add half a spoon of Freshly cut ginger at this stage and turn for a minute. Add this to cooked Urad Rajama Mix. Add some more salt, one spoon of chilli powder and sliced Green chillies now and set the vessel to a boil for about fifteen minutes .Keep on stirring or else the Dhall will stick at the bottom. At this stage you may add Amchur/Lemon
  Now add 50 gms. of Butter. Mix thoroughly and leave the Dhall Makhani for one hour. After an hour , reheat and Serve hot.
  
  

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