Dal Makhni

Name: Dal Makhni
Cuisine: Indian
Ingredients: 1/2 cup Soaked overnight whole urad; 2 tbsp Soaked overnight red kidney beans; 1 Pinch salt; 2 tbsp Ghee; 1 Bay leaf; 1/2 tsp Cumin seeds; 1 tbsp Ginger garlic paste; 1 Large chopped onion; 2 Chopped green chilli; 1/2 cup Tomato puree; 1/2 tsp Turmeric powder; 1/2 tsp Red chilli powder; 1 tsp Coriander powder; 1/2 tsp Cumin powder; 1 tsp Garam masala powder; to taste Salt; 1 cup or as required Water; 1/2 cup Fresh cream; Few coriander leaves chopped; For tempring; 1 tbsp Ghee; Pinch asafoetida; 1/2 tsp Red chilli powder

Poonam Gupta @cook_11996502

Ahmedabad

#56Bhog
#Post_50

Poonam Gupta @cook_11996502

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Ingredients

1/2 cupSoaked overnight whole urad
2 tbspSoaked overnight red kidney beans
1 Pinchsalt
2 tbspGhee
1Bay leaf
1/2 tspCumin seeds
1 tbspGinger garlic paste
1Large chopped onion
2Chopped green chilli
1/2 cupTomato puree
1/2 tspTurmeric powder
1/2 tspRed chilli powder
1 tspCoriander powder
1/2 tspCumin powder
1 tspGaram masala powder
to tasteSalt
1 cupor as required Water
1/2 cupFresh cream
Few coriander leaves chopped
For tempring
1 tbspGhee
Pinchasafoetida
1/2 tspRed chilli powder

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Steps

1

Soak whole urad and rajma overnight in 3 cups of water.
2

Drain it and pressure cook in 4 cups of water a pinch of salt. This makes the rajma and dal soft.
3

Take a kadhai on medium heat then heat the ghee and add bay leaf and cumin seeds.
4

Once the cumin seeds crackle add ginger-garlic paste and stir for sometime.
5

Add onions and fry until it turns light brown.
6

Add green chilli and tomato puree and stir for sometime.
7

Add turmeric powder red chilli powder coriander powder and cumin powder. Cook the masala for a minute.
8

Once the masala start releasing ghee from 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 flavour and turns thick.
11

Add fresh cream and mix well.
12

Top up with fresh coriander leaves.
13

For tempring
14

Heat tadka pan and add ghee. Once it begins to melts add asafoetida.
15

Add red chilli powder. Fry for 2-3 seconds.
16

Add immediately pour the tempering over dal makhni and mix well.
17

Serve hot Dal Makhni with naan parantha or jeera rice.