Dal makhni with garlic naan

Name: Dal makhni with garlic naan
Cuisine: Indian
Ingredients: 1 cup black dal soaked; 1/4 cup rajma soaked; 4 cups water; 2 tbsp ghee; 1 large onion chopped; 2 tomato puree; 1 tsp cumin seeds; 1 tsp coriander powder; 1 tbsp ginger garlic paste; 1 bay leaf; 1 cardamom green; 1 black cardamom; 1/4 tsp hing; 1/2 cup cream; as needed Butter; 1 tsp Dal makhni masala; 1 tsp red chilli powder; to taste Salt; 1/2 tsp Kasoori methi; leaves Coriander

Tina matta @cook_12689808

# Family
It's the dinner time when me and my family sit & have food together. We enjoy having this evergreen everybody's favourite dal makhni with garlic naan made fresh & crisp

Tina matta @cook_12689808

# Family
It's the dinner time when me and my family sit & have food together. We enjoy having this evergreen everybody's favourite dal makhni with garlic naan made fresh & crisp

Saved

Ingredients

1 cupblack dal soaked
1/4 cuprajma soaked
4 cupswater
2 tbspghee
1large onion chopped
2tomato puree
1 tspcumin seeds
1 tspcoriander powder
1 tbspginger garlic paste
1bay leaf
1cardamom green
1black cardamom
1/4 tsphing
1/2 cupcream
as neededButter
1 tspDal makhni masala
1 tspred chilli powder
to tasteSalt
1/2 tspKasoori methi
leavesCoriander

Saved

Steps

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 atleast for 8 hours.
rinse the dal in a running water and transfer into a cooker. add 3 cups of water.
also add some salt to taste.
close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.
3

In a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
then add finely chopped onions and saute till they change in colour.
4

Once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.
now add chopped tomatoes and cook till they are soft.
5

Add coriander powder, cumin powder, chilli powder, dal makhni masala and salt to taste. cook the masalas for a minute.
once the masalas start releasing oil from sides, add cooked dal and give a good stir.
6

Add water 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.
top up with fresh coriander leaves.& kasoori methi
7

Heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing.
also add chilli powder and garam masala.fry for 2-3 seconds.
and immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour.
serve dal makhani with garlic naan.