Dal Makhani

Name: Dal Makhani
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1cup- whole urad dal; 2tbsp - rajma; 2tbsp - oil; 1 medium onion, chopped; 2 - tomato puree; 1 bay leaf; 1 tbsp ginger garlic paste; 2 - cloves; 1 - cinnamon stick; 1 tbsp methi seeds; 6 cups water; as per taste Salt; 1/4 cup curd; 2 tbsp butter; 1 tbsp ghee; 1 tbsp Kashmiri red chilli powder; 1 tbsp coriander powder

Monica's Cookhouse @Cookhouse_1909

#GA4 # week17 #Dal Makhani
Dal Makhani is popularly known in Punjab. It is a mixture of whole year dal , rajma, butter and spices.

Monica's Cookhouse @Cookhouse_1909

#GA4 # week17 #Dal Makhani
Dal Makhani is popularly known in Punjab. It is a mixture of whole year dal , rajma, butter and spices.

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Ingredients

50 minutes

4 servings

1cup- whole urad dal
2tbsp- rajma
2tbsp- oil
1medium onion, chopped
2- tomato puree
1bay leaf
1 tbspginger garlic paste
2- cloves
1- cinnamon stick
1 tbspmethi seeds
6 cupswater
as per tasteSalt
1/4 cupcurd
2 tbspbutter
1 tbspghee
1 tbspKashmiri red chilli powder
1 tbspcoriander powder

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Steps

50 minutes

1

Wash the beans together and soak overnight.
2

In a pressure cooker place dal and rajma with bay leaf, cloves, onion, cinnamon stick, methi seeds and 4 cups water and pressure cook for 6 whistles.
3

When done, mash the dal and keep it aside.
4

In a pan heat, ghee add ginger-garlic paste and fry for a minute, then add onion and green chilli saute until they are translucent.
5

Add tomato puree with a pinch of salt and coriander powder and mix for a minute.
6

Add curd and coriander and cook the dal for few more minutes on low flame. If the dal is too thick you may add another cup of water.
7

For tadka heat oil in a pan. Once the oil is hot add red chilli powder. Simmer for 15minutes. Add butter and mix.
8

Serve hot with Rotis.