Dal makhni

Name: Dal makhni
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup whole black urad dal / sabut urad dal; 1/4 cup kidney beans / rajma; as required Water for saoking; 3 cups water (for pressure cooking); As per taste Salt; 1 bay leaf / tej patta; 1-2 tbsp ghee / clarified butter; 2 large tomatoes (finely chopped); 1 tbsp ginger-garlic paste; 1/2 tsp turmeric powder; 1 large onion (finely chopped); 1 tbsp coriander powder; 1 tbsp cumin powder; 1 tsp kashmiri chilli powder (or as per your spice level); as per taste Salt; 1 cup water (or as required); 2 tbsp fresh cream (or as required); few coriander leaves chopped; 1 tbsp ghee / clarified butter; As needed generous pinch hing / asafoetida; 3/4 tsp kashmiri red chilli powder; 1 tsp garam masala (optional

Kamini @cook_29078314

Dal Makhni, basically it is prepared with the combination of black urad dal and rajma beans or kidney beans. both the grains are slow cooked in a pot and added with cream or malai which adds the richness to this black dal recipe.

#cookwithchatpatifoodblogger

Kamini @cook_29078314

#cookwithchatpatifoodblogger

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Ingredients

1 hr

4 servings

3/4 cupwhole black urad dal / sabut urad dal
1/4 cupkidney beans / rajma
as requiredWater for saoking
3 cupswater (for pressure cooking)
As per tasteSalt
1bay leaf / tej patta
1-2 tbspghee / clarified butter
2large tomatoes (finely chopped)
1 tbspginger-garlic paste
1/2 tspturmeric powder
1large onion (finely chopped)
1 tbspcoriander powder
1 tbspcumin powder
1 tspkashmiri chilli powder (or as per your spice level)
as per tasteSalt
1 cupwater (or as required)
2 tbspfresh cream (or as required)
fewcoriander leaves chopped
1 tbspghee / clarified butter
As neededgenerous pinch hing / asafoetida
3/4 tspkashmiri red chilli powder
1 tspgaram masala (optional

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Steps

1 hr

1

Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl. Add enough water and soak overnight or at least for 8 hours.
2

Rinse the dal in running water and transfer into a cooker. add 3 cups of water. Also add some salt to taste.
3

Close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely
4

In a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
5

Then add finely chopped onions and saute till they change in colour. Once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.
6

Now add chopped tomatoes and cook till they are soft. Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute.
7

Once the masalas start releasing oil from sides, add cooked dal and give a good stir. Adjust the consistency by adding 1 cup of water or as required.
8

Boil for 15 minutes or more till the dal absorbs flavour and turns thick. To get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.
9

Top up with fresh coriander leaves.
10

Heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing. Also add chilli powder and garam masala (optional). fry for 2-3 seconds.
11

And immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour.
12

Serve dal makhani with jeera rice or garlic naan.