Dal makhni

Name: Dal makhni
Total time: 3600 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 3/4 cup whole black udat dal soaked; 1/4 cup kidney beans soaked; 2 tbsp Ghee; 2 large tomatoes; 1tsp Ginger garlic paste; 1/2 tsp Turmeric powder; 1 large Onion; 1tsp Coriander powder; 1/2 tsp Cumin powder; 1 tsp Kashmir chilli powder; As Per Required Salt; as requried Water; 2 tbsp Fresh cream; as required Coriander leaves for garnishing

Trishar Goyal @Trishargoyal2008

#RP

Trishar Goyal @Trishargoyal2008

Saved

Ingredients

1 hrs

4-5 people

3/4 cupwhole black udat dal soaked
1/4 cupkidney beans soaked
2 tbspGhee
2 largetomatoes
1tsp Ginger garlic paste
1/2 tspTurmeric powder
1 largeOnion
1tspCoriander powder
1/2 tspCumin powder
1 tspKashmir chilli powder
As Per RequiredSalt
as requriedWater
2 tbspFresh cream
as requiredCoriander leaves for garnishing

Saved

Steps

1 hrs

1

Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
2

Add enough water and soak overnight or at least for 8 hours.
3

Rinse the dal in running water and transfer it into a cooker. add 3 cups of water.
4

Also, add some salt to taste.
close the lid and pressure cook on a medium flame for 5 whistles. or till the dals are cooked completely.
5

In a large Kadai add a tbsp of ghee and add finely chopped onions and saute till they change in color.
6

Once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.
7

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
8

Once the masalas start releasing oil from the sides, add cooked dal and give a good stir.
9

Adjust the consistency by adding 1 cup of water or as required.
10

Boil for 15 minutes or more till the dal absorbs flavor and turns thick.
11

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
12

Top up with fresh coriander leaves.