Shahi Dal Makhani !!

Name: Shahi Dal Makhani !!
Cuisine: Indian
Ingredients: 1 cup Black Urad Dal; 2 tbsp Rajma; 3 tbsp Ghee; 1.5 tbsp Oil; 1 tsp Shahi Jeera; 6-7 Garlic Cloves finely chopped; 1.5 tsp Dhania Jeera Powder; 2 tsp Red Chilli Powder; 1 tsp Garam Masala; 2 tbsp Besan; 5-6 Medium sized Tomatoes (make puree without adding water); Salt; 2.5 tbsp Fresh Green Coriander Leaves chopped; 2 tbsp Kasuri Methi; 1/4 tsp Black Pepper Powder; 4 tbsp Fresh Cream or Malai; 4 tbsp Butter at room temperature; Water as required; Fresh Cream or Malai and Butter for garnishing

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#dals
#goldenapron3
#Week16 - Punjabi
Simple, Indian soul food! It brings to your mind everything that's great about our country!!!

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#dals
#goldenapron3
#Week16 - Punjabi
Simple, Indian soul food! It brings to your mind everything that's great about our country!!!

Saved

Ingredients

1 cupBlack Urad Dal
2 tbspRajma
3 tbspGhee
1.5 tbspOil
1 tspShahi Jeera
6-7Garlic Cloves finely chopped
1.5 tspDhania Jeera Powder
2 tspRed Chilli Powder
1 tspGaram Masala
2 tbspBesan
5-6Medium sized Tomatoes (make puree without adding water)
Salt
2.5 tbspFresh Green Coriander Leaves chopped
2 tbspKasuri Methi
1/4 tspBlack Pepper Powder
4 tbspFresh Cream or Malai
4 tbspButter at room temperature
Water as required
Fresh Cream or Malai 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

Heat up the kadhai and roast kasuri methi for a minute. Remove in a plate and let it cool down.
3

In same 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.
4

Then add tomato puree and salt and mix all well and cook further till oil separates.
5

Add coriander leaves, roasted kasuri methi and black pepper powder, mix and then add fresh cream or malai. Mix well and then add boiled black urad dal along with rajma and water.
6

Add more water around 2 cups. Mix well. Add butter and turn the flame to medium and cook for 25 to 30 mins while stirring in between.
7

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