Dal makhani

Name: Dal makhani
Total time: 3600 s
Yield: 4 Servings
Cuisine: Indian
Ingredients: 1 cup whole black urad dal; 1/4 cup kidney beans/ rajma; 1 tbsp oil; 1 tbsp ghee; 1 bay leaf; 1 inch cinnamon stick; 1 onion; 1 tbsp ginger garlic paste; 2 big tomatoes; As per taste salt; 1 tsp coriander powder; 1 tsp red chilli powder; 1 tsp garam masala powder; As required Water; 2 tbsp cream

Anjali Valecha @anjalivalecha

#GA4
#week17
#dal makhani

Anjali Valecha @anjalivalecha

#GA4
#week17
#dal makhani

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Ingredients

1 hour

4 Servings

1 cupwhole black urad dal
1/4 cupkidney beans/ rajma
1 tbspoil
1 tbspghee
1bay leaf
1 inchcinnamon stick
1onion
1 tbspginger garlic paste
2big tomatoes
As per tastesalt
1 tspcoriander powder
1 tspred chilli powder
1 tspgaram masala powder
As requiredWater
2 tbspcream

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Steps

1 hour

1

Soak the dal and kidney beans overnight and boil in morning with salt and water.
2

Heat oil and ghee in a pressure cooker and add bay leaf and cinnamon stick.
3

Add chopped onions and sauté till golden brown, add ginger garlic paste and sauté for a minute. Add puréed tomatoes and sauté well.
4

Add salt and other dry spices and mix well till it starts leaving oil.
5

Add boiled dal and kidney beans, mix well and add more water to make gravy as required. Pressure cook for 20-25 minutes on low flame.
6

Garnish with cream and chopped coriander leaves and serve hot with lachha parantha or rice and some salad.