Dal Makhani

Name: Dal Makhani
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 cup Whole black urad dal (sabut urad):; 1/4 cup Rajma (red kidney beans):; 4 cups Water:; 1 tbsp Salt:; 1 tbsp Turmeric powder :; 1 tbsp Butter:; 2 tbsp Ghee; 1 tbsp oil; 1 tbsp Dhaniya powder; 1/2 tbsp Hing powder; 1 tbsp Cumin seeds; 2 -Onion; 1 ladle choppedGinger-garlic -chilli paste; 4 Tomatoes; 1 tbsp red chili powder; 1 tspKasuri methi (dried fenugreek leaves); 1 cup boiled milk

Padmini Venkatesan @15Padmini

#CA26
Week 19 Theme: Desi Goes Fancy!👨‍🍳

The Ultimate Punjabi Dal Makhani Recipe 🍲 Creamy, buttery, and loaded with flavor. This Dal Makhani hits the spot every single time! 🍲✨

#CA26
Week 19 Theme: Desi Goes Fancy!👨‍🍳

The Ultimate Punjabi Dal Makhani Recipe 🍲 Creamy, buttery, and loaded with flavor. This Dal Makhani hits the spot every single time! 🍲✨

Padmini Venkatesan @15Padmini

#CA26
Week 19 Theme: Desi Goes Fancy!👨‍🍳

The Ultimate Punjabi Dal Makhani Recipe 🍲 Creamy, buttery, and loaded with flavor. This Dal Makhani hits the spot every single time! 🍲✨

#CA26
Week 19 Theme: Desi Goes Fancy!👨‍🍳

The Ultimate Punjabi Dal Makhani Recipe 🍲 Creamy, buttery, and loaded with flavor. This Dal Makhani hits the spot every single time! 🍲✨

Saved

Ingredients

1 hour

4 people

2 cupWhole black urad dal (sabut urad):
1/4 cupRajma (red kidney beans):
4 cupsWater:
1 tbspSalt:
1 tbspTurmeric powder :
1 tbspButter:
For the Tadka (Base Masala):
2 tbspGhee
1 tbspoil
1 tbspDhaniya powder
1/2 tbspHing powder
1 tbspCumin seeds
2-Onion
1ladle choppedGinger-garlic -chilli paste
4Tomatoes
1 tbspred chili powder
1tspKasuri methi (dried fenugreek leaves)
1 cupboiled milk

Saved

Steps

1 hour

1

Soak and Clean: Thoroughly wash the urad dal and rajma under running water. Soak them together in plenty of water overnight (at least 8–10 hours).
2

Pressure Cook: Drain the soaking water. Transfer the lentils and beans to a pressure cooker with 4 cups of fresh water,turmeric,butter and salt. Cook for 6–8 whistles on medium heat until completely soft. Remove from heat and gently mash a small portion of the lentils with the back of a ladle to create a creamy texture.
3
4
5

Heat 1 tablespoon of ghee and 2 tablespoons of oil in a large, heavy-bottomed pan add ginger-garlic paste and sauté for 2 minutes then add zeera,Dhaniya powder and hing.
6
7

In a mixer jar add Tomatoes and onions and grind them in paste.After that add the paste in the cooker.
8

Add the spices masala and cook for 5 minutes.
9

Now add the boiled dal and give a mix and cook till boil and bring to simmer.
10

Now add the fenugreek leaves and milk.Simmer for another 2–3 minutes.
11

Now your dal Makhani ready to serve enjoy 😋Garnish with a swirl of fresh cream and serve piping hot with butter naan or fluffy jeera rice.