Dal makhani

Name: Dal makhani
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup udad daal (black lentils); 1/4 cup rajma (kidney beans); 2 tsp butter; 2 tsp ghee; 2 tsp chopped garlic; 2 tsp chopped ginger; 1 tsp chopped green chilli; 4 tsp chopped onion; 1 cup tomato puree; 1 medium size charcoal; 1 tsp dry methi leaves; 1 tsp garam masala; 4 tsp cashunut paste; 4 tsp fresh cream

Gurpreet Kaur @cook_15985320

Kota ( Rajasthan)

#indiankitchen recipe in which the famous of punjabi cuisine

Gurpreet Kaur @cook_15985320

Kota ( Rajasthan)

#indiankitchen recipe in which the famous of punjabi cuisine

Saved

Ingredients

8 +1hour

4 servings

1 cupudad daal (black lentils)
1/4 cuprajma (kidney beans)
2 tspbutter
2 tspghee
2 tspchopped garlic
2 tspchopped ginger
1 tspchopped green chilli
4 tspchopped onion
1 cuptomato puree
1medium size charcoal
1 tspdry methi leaves
1 tspgaram masala
4 tspcashunut paste
4 tspfresh cream

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Steps

8 +1hour

1

Firstly wash and soaked overnight black lentils and kidney beans in water,soaked lentils keep pressure cooker add in there chopped garlic,ginger and onion add salt and turmeric powder and give 5-6 whistles and after keep in slow flame for 1/2 hour.
2

Take ghee and butter in a pan and add jeera,tej patta,cinnamon, 3 cloves, onion,ginger garlic paste,green chilli give them golden brown colour then add tomato puree, after fragrances of masalas comes out than add boiled lentils add in this masala and also add dry methi leaves and garam masala powder.
3

Add cashunut paste and fresh cream in it and cover it to keep for 25 minutes in low flame and give the Smokey flavoured of charcoal.
4

Now it's ready to serve decorate with coriander leaves and fresh cream