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INDIAN FOOD CATERING KAALI DAAL -Episode #76 #90 DAAL MAKHNI RAJMA
1 Cup of Kaali Daal
  • 1 Cup Green Moong Daal
  • 1 Inch Ginger 
  • 1 teaspoon Asafoetida(Hing)
  • 1 chopped garlic
  • 2 tblspns ginger-garlic paste
  • 4 Green Chillies 
  • 2 tspn full salt
  • 4 Tblspns Oil
  • 2 tblspns ginger-garlic paste
  • 2 tspn Cumin Powder
  • 2 tspn Coriander powder
  • 1 tspn chilli poweder or paprika
  • 1/4 tspn turmeric
  • ​1/2 Cup Thick Yogurt
  • 2 tblspns Ghee or Butter
  • 3 CUPS  Onion Chopped 
  • 1/2 Cup Yogurt ( Optional )
  • 2 teasponns Kashmiri or Regular Red Chilli Powder
  • 1-2 Chopped Tomatoes
  • 1 tspn Cornstarch dissolved in 1/4 cup water
  • 1 Cup heavy cream 
  • Method Of Preparation
  • Boil Daal on medium high flame for 20 minutes without the spices with salt,green chillies, 
  • ginger 
  • In a Non Stick Wok add the butter and oil.
  • Add the garlic and saute for two minutes
  • Add the onions, the green chillies
  • Add Ginger-Garlic Paste
  • 1/4 tspn turmeric,1 tspn of Cumin Powder,1 tspn coriander powder
  • Add the tomatoes and saute for 10 minutes
  • Cover with a glass lid to simmer the spices
  • ​Add the yogurt on low flame .Stir for 5 minutes
  • Add the masala mixture to the boiling daal
  • Tarka or Baghaar For Daal
  • 1 tblspn ghee or clarified butter
  • 1 Onion Chopped
  • 1 tspn cumin seeds
  • 2 green chillies
  • 1 garlick chopped
  • 1/2 tspn paprika
  • 1 bunch of coriander leaves
  • After daal is prepared in a non stick wok mix all these ingredients for 10 minutes and pour into the 
  • prepared daal. Garnish with coriander leaves.