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Chana Dal Makhani
By : Rehana Khambaty
Category : Regional cuisine, North indian
Time Taken : 15-30 mins
Rating :
  1. 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.
  2. Dal should become tender but not so much that it breaks after boiling.
  3. The dal structure must remain intact.
  4. Heat 2 tbsp desi ghee in a karahi or thick frying pan.
  5. Fry the makhana in it on low flame till it starts turning pink. Turn off the flame.
  6. Transfer the fried makhana to a dry vessel.
  7. Heat the oil in the karahi. Put jeera, tejpatta, garam masala to it.
  8. When the jeera begins to splutter, add chopped onion.
  9. Saute for 4 minutes on medium heat or till onion turns transparent and pinkish.
  10. Mix the ginger garlic paste with a little water and strain out the juice of the paste completely.
  11. This is done so that the dal consistency remains smooth.
  12. Add the ginger garlic juice to the onion being fried in the karahi.
  13. Sauté for 2 minutes. Add the chopped tomatoes, powdered masalas, sugar and half tsp salt.
  14. Saute for 3 minutes.
  15. Put the chopped dhania patta, and the boiled daal. Stir and boil the whole thing for a minute.
  16. Add the leftover desi ghee and put off the flame. Add fried makhana and stir.
  17. Serve with pulao/plain rice along with aloo ki bhunjia and papad.
chana daal - 1 cup(200 g)
makhaana - 1 cup
vegetable oil - 8 tbsp
jeera - 1/2 tsp
tejpatta(bay leaves) - 2

Garam Masala:
cloves - 4
green cardamoms - 2
cinnamon - 1" thin strip
onion - 1 medium size(finely chopped)
ginger garlic paste - 1 heaped tbsp
tomato - 1 medium(chopped)

Powdered Masala:
haldi powder - 1/2 tsp
red chilly powder - 1 tsp
garam masala powder - 1 tsp
dhania patta - a bunch(chopped finely)
sugar - 1/2 tsp
desi ghee- 2 tbsp
salt to taste

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