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Dal Pakhtooni (Black gram in a Tomato-Cream based gravy)

It was one of the days when I was in the mood to try out something new. So, as usual, I started looking into my bookmarked recipes. The recipe that caught my attention was Dal Pakhtooni. It was probably the name that attracted me to it…a name that I have never heard…but at the same time, a simple recipe. I had my apprehensions at the back of my mind as the main ingredient of the dish was Black gram. Somehow except for Dal Makhani, I was never quite satisfied with any dish made with black gram. Anyway, I went ahead with my decision to make it. I was truly pleased with the results and so were my boys.. We all just loved it

The source of this recipe is the Masterchef Sanjeev Kapoor. Ideally the gram needs to be soaked overnight. Instead I soaked it in warm water in a casserole for approximately for 30 minutes and then pressure cooked it

Dal Pakhtooni

Source:Sanjeev Kapoor

Dal Pakhtooni (Black gram in a Tomato-Cream based gravy)

It was one of the days when I was in the mood to try out something new. So, as usual, I started looking into my bookmarked recipes. The recipe that caught my attention was Dal Pakhtooni. It was probably the name that attracted me to it...a name that I have never heard...but at the same time, a simpl

Ingredients
  

  • 1 cup black gram Whole
  • to taste Salt
  • 10 - 12 cloves Garlic
  • 2 Ginger " - piece
  • 4 chillies Dried red
  • 2 Onions , roughly chopped
  • 2 tablespoons Butter
  • 2 teaspoons Coriander powder
  • 1 teaspoon Cumin powder
  • 1 cup Tomato puree
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Chilli powder
  • 1 cup Fresh cream

Instructions
 

  • Soak the gram overnight. You can soak it on warm water in a casserole for a couple of hours as well.
  • Grind garlic, ginger and red chillies with a little water to a fine paste and add it to the gram. Cover and cook the gram till soft. You can pressure cook (4-5 whistles) as well.
  • Grind onions. Heat oil and butter in a deep non stick pan. Add onion paste and saute, stirring, till fragrant and golden.
  • Add coriander powder and cumin powder and sautxe9 for 2-3 minutes. Add tomato puree and sautxe9 till raw smells disappear and fat surfaces.
  • Add this masala into the cooked gram along with garam masala powder and adjust salt. Mix well and simmer for 15-20 minutes.
  • Add red chilli powder and cream and mix well.
  • Transfer into a serving bowl and serve hot decorated with a swirl of cream. It goes well with roti or rice.

Notes

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