Dal Makhani !

Name: Dal Makhani !
Cuisine: Indian
Ingredients: 1 cup Black Urad Dal (whole); 2 tbsp Rajma; 3 tbsp Ghee; 1.5 tbsp Oil; 1 tsp Shahi Jeera; 6-7 Chopped Garlic Cloves; 1.5 tsp Dhania Jeera Powder; 2 tsp Red Chilli Powder; 1 tsp Garam Masala; To taste Salt; 2 tbsp Besan; 5-6 Tomatoes Puree; 2.5 tbsp Chopped Green Coriander Leaves; 1/4 tsp Black Pepper Powder; 3-4 tbsp Fresh Cream; 3-4 tbsp Butter (room temperature); As required Water; As required Fresh Cream and Butter for garnishing

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#India
Post14
#traditional
Dal Makhani is a popular dish from Punjab also known as "Maa ki Dal", which gets it's richness from the use of cream and butter.

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#India
Post14
#traditional
Dal Makhani is a popular dish from Punjab also known as "Maa ki Dal", which gets it's richness from the use of cream and butter.

Saved

Ingredients

1 cupBlack Urad Dal (whole)
2 tbspRajma
3 tbspGhee
1.5 tbspOil
1 tspShahi Jeera
6-7Chopped Garlic Cloves
1.5 tspDhania Jeera Powder
2 tspRed Chilli Powder
1 tspGaram Masala
To tasteSalt
2 tbspBesan
5-6Tomatoes Puree
2.5 tbspChopped Green Coriander Leaves
1/4 tspBlack Pepper Powder
3-4 tbspFresh Cream
3-4 tbspButter (room temperature)
As requiredWater
As requiredFresh Cream and Butter for garnishing

Saved

Steps

1

Wash properly black urad dal and rajma. Soak black urad dal along with rajma for 7 to 8 hrs or overnight and pressure cook for 6 to 7 whistles on high flame.
2

In a kadhai, heat up ghee on low flame. Add oil and shahi jeera. Once it crackles, add garlic and dhania jeera powder, red chilli powder, garam masala and besan. Mix all well and cook for 1 to 2 mins.Then add tomato puree and salt and mix all well and cook further till oil separates.
3

Add coriander leaves and black pepper powder, mix and then add fresh cream. Mix well and then add boiled black urad dal along with rajma and water. Add more water around. Mix well. Add butter and turn the flame to medium and cook for 25 to 30 mins while stirring in between.
4

Garnish with cream and butter and serve hot with tandoori roti or naan or rice.