Dal makhani

Name: Dal makhani
Total time: 5400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 th cup rajma; 1 cup black gram(saboot urad dal); 1 medium size onion paste; 6 medium tomatoes pureed; 1 tbsp Ginger-garlic paste; 100 g unsalted butter; 2 tbsp oil; 2 tsp Cumin powder; 2 tsp Coriander powder; 1 tsp garam masala; 1 tbsp kashmiri red chilli powder; 1 tsp turmeric powder; 1 tbsp cream; to taste Salt; 1 tsp cumin seeds; 1 pinch hing

Priya Sahani 271995 @cook_9639481

Kolkata

#anniversary

Priya Sahani 271995 @cook_9639481

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Ingredients

90 mins

4 servings

1/4th cup rajma
1 cupblack gram(saboot urad dal)
1medium size onion paste
6medium tomatoes pureed
1 tbspGinger-garlic paste
100 gunsalted butter
2 tbspoil
2 tspCumin powder
2 tspCoriander powder
1 tspgaram masala
1 tbspkashmiri red chilli powder
1 tspturmeric powder
1 tbspcream
to tasteSalt
1 tspcumin seeds
1 pinchhing

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Steps

90 mins

1

Soak the rajma and urad dal overnight.
2

Pressure cook the rajma and urad dal with salt and turmeric till 2 whistles.
3

After 2 whistles, simmer the flame and let the dal cook on simmer for 25 min.
4

After 25 min, turn off the flame and let the pressure cooker depressurise by itself.
5

Mash the dal.
6

In a pan, heat the oil, add cumin and hing and crackle it.
7

Add the onion paste and cook it till it turns golden.
8

Add the ginger garlic paste and cook it till rawness is gone.
9

Now add the tomato puree and let it come to a boil.
10

Add the butter and cook the puree in butter for about 8 mins or till it is done.
11

Now add the mashed dal, cumin powder,coriander powder, kashmiri red chilli powder, garam masala and 100 ml of water.
12

Cover the pan and cook the dal on lowest flame for 20-25 mins stirring in between every 3-5min.
13

After 25 mins, turn off the flame. Add cream to it.
14

Dal makhani is ready to serve.