Dal makhni with jeera rice

Name: Dal makhni with jeera rice
Total time: 2400 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 3/4 cup black urad dal (split); 1/4 cup rajma/kidney beans; 3 tomatoes; 2 green chillies; 2 tsp red chilli powder; 2 tsp butter; 3-4 tbsp fresh malai( cream); 1/2 tsp garam masala powder; 1 tsp ghee; 1/2 tsp cumin seeds; 1 pinch asafoetida; 1 tsp ginger garlic paste; 2 tsp kasuri methi; 1/2 tsp turmeric powder; to taste Salt; 1 cup rice; 2 cups water; 2 tbsp ghee; 1 tsp cumin seeds; 1 green chilli; 2 tbsp fresh coriander leaves; to taste Salt

Richa Vardhan @apnirasoi

Mumbai

#kids
Try out this restaurant style dal makhni with jeera rice made in very simple ways and is liked by kids too in lunch or dinner.

Richa Vardhan @apnirasoi

Mumbai

#kids
Try out this restaurant style dal makhni with jeera rice made in very simple ways and is liked by kids too in lunch or dinner.

Saved

Ingredients

40 minutes

3-4 servings

To make dal makhni
3/4 cupblack urad dal (split)
1/4 cuprajma/kidney beans
3tomatoes
2green chillies
2 tspred chilli powder
2 tspbutter
3-4 tbspfresh malai( cream)
1/2 tspgaram masala powder
1 tspghee
1/2 tspcumin seeds
1 pinchasafoetida
1 tspginger garlic paste
2 tspkasuri methi
1/2 tspturmeric powder
to tasteSalt
To make jeera rice
1 cuprice
2 cupswater
2 tbspghee
1 tspcumin seeds
1green chilli
2 tbspfresh coriander leaves
to tasteSalt

Saved

Steps

40 minutes

1

To make dal makhni: wash and soak dal and rajma for 5-6 hours.
2

Grind tomatoes and green chilli to make a fine paste.
3

Add soaked dal and rajma, tomato chilli paste, 2 tbsp butter and red chilli powder, salt, turmeric powder and 2 cups of water in a pressure cooker. Mix well and pressure cook for 6-7 whistles on medium flame or until dals are cooked completely.
4

Once pressure is released, mash cooked dals with spoon and add fresh malai, garam masala and 1 cup water. Let it simmer boil for 5-6 minutes.
5

Now, heat a pan with 1 tsp ghee and 2 tbsp butter. Add cumin seeds, let it crackle. Add a pinch aesfoetida and ginger garlic paste. Saute for 1 minute. Then add kasuri methi into it and saute for another 2-3 minutes. Add this tadka to the cooked dal and mix well. (Remember butter should not be burnt). Garnish with fresh malai and serve.
6

To make jeera rice: wash rice properly. Then add rice and water in a pressure cooker. Wait for 2 whistles on low to medium flame.
7

Once pressure is released, take out the rice in a plate. Let it cool completely.
8

Now, heat ghee in a kadahi or large tawa. Add cumin seeds and green chilli, let it splatter.
9

Add cooked rice and saute for 3-4 minutes gently. Then add salt and mix. Take out in rice plate garnish with coriander leaves and serve hot with dal makhni.
10