Dal Makhani

Dal makhani is a popular North-Indian lentil recipe. This recipe is rich and very creamy if it’s cooked slowly it would further enhance the flavor and texture.

Ingredients:

  • Clove (1)
  • Butter (4 tbs)
  • Cardamom (2)
  • Full Cream (4 tbs)
  • Rajma [Red Kidney Bean] (1/8 cup)
  • Urad Dal [Black Gram] (Whole, 1/2 cup)
  • Coriander Leaves (chopped, fine, 4 tsp)
  • Red Chili powder ( 2 tsp, Kashmiri)
  • Kasuri Methi (1 tsp)
  • Salt (to taste)
  • Bay Leaf (1)
  • Tomato Puree (1 1/2 cup)
  • Onion (chopped, fine, 1 cup)
  • Ginger & Garlic (paste, 2 tsp)
  • Green Chili (chopped, fine, 1)

Prep time: 8 hours

Cook time: 50 minutes

Total time: 8 hrs 50 minutes

Cuisine: North Indian

Category: Lunch \Dinner

Method:

  • Wash and soak urad and rajma for 8-10 hours..
  • Pressure cook for 8-10 whistles. Check whther it’s soft.
  • In a deep skillet melt butter and add bay leaf, clove and cardamom.
  • Add chopped green chilies, ginger-garlic paste, and onion.
  • Sautee till the raw smell leaves.
  • Add tomato puree and cook till it reduces to half.
  • Add red chili powder and salt.
  • Add the cooked urad and rajma.
  • Add water to adjust the consistency.
  • Cook till they become creamy and thick.
  • Add the chopped coriander leaves.
  • Add full cream and butter. when the butter melts add kasuri methi and garam masala powder.

Step by step pictures of the recipe:

Wash and soak rajma and urad.
Soak for 8-10 hours.
Transfer to a pressure cooker.
Pressure cook for 8-10 whistles.
Check whether it’s cooked soft.
In a deep skillet melt butter add bay leaf, clove, cardamom, chopped green chilies, onion and ginger-garlic paste.
Add tomato puree.
Add chili powder and salt.
Add cooked dal.
Add required water to adjust the consistency.
Add the chopped coriander leaves and full cream.
Add butter
Wait for the butter to melt and add garam masala and kasuri methi powder.

Notes:

  • Ensure both the dals are cooked soft.

2 thoughts on “Dal Makhani

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