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Dal Pakhtooni Recipe , Sanjeev Kapoor dal Pakhtoon
Dal pakhtooni is a rich creamy tomato base black gram/urad dal recipe which I adopted from Sanjeev Kapoor's cookbook.
Course
Main Course
Cuisine
Pakistani
Prep Time
8
hours
hours
Cook Time
20
minutes
minutes
Total Time
8
hours
hours
20
minutes
minutes
Servings
2
cup [approx]
Author
Priya
Ingredients
for tadka / tempering :
1
tablespoon
ghee/clarified butter
½
teaspoon
red chili powder
½
teaspoon
turmeric powder
¼
teaspoon
coriander powder
other:
2
cups
black gram whole /kali urad dal
½
cup
fresh cream
2-3
medium
tomato
puree
1
tablespoon
garlic paste
2
tablespoon
ginger paste
salt to taste
¼
cup
butter
1
tablespoon
garam masala
1
teaspoon
red chili powder
fresh coriander
for garnishing
water
to boil dal
Instructions
Soak urad dal for 7-8 hours.
in Pressure Cooker, add soaked dal, 3-4 cups water, Salt and red chili powder. boil the dal for 5-6 whistles on medium flame.
Once the dal is boiled enough, Mash it using spatula and keep it aside.
Heat butter in Kadai.
Add ginger and garlic paste.Saute it until brown.
Add Tomato puree, Salt and a pinch of red chili powder.
Cook tomato puree until all the water is absorbed.
Add boiled dal and garam masala.
Mix the dal well and boil it for 20 mins on medium flame.
add cream.Mix it well. boil for 5 min .keep stirring.
now, take a tadka pan and heat ghee.
Add turmeric powder, red chili powder and coriander powder.
Pour this tadka onto the dal.
Garnish with coriander.
Before serving, boil the dal again for 10 mins. Keep stirring while boiling the dal.
serve hot.
Notes
Make sure your dal is soaked properly and soft enough after boiling.
After adding cream, Stir it continuously to mix cream with dal properly.
Boil your dal at least 2 times before serving to get the best taste.
You can use turmeric powder but it is totally optional.