Homemade Dal Makhani

Name: Homemade Dal Makhani
Cuisine: American
Ingredients: For Dal:; 250 grams or 1½ cup Sabut Urad Dal (Black Lentil); 100 grams ¾ cup Rajma (Kidney Beans); 1 small Dal Chini (Cinnamon); 2 Badi Elaichi (Black Cardamoms); 4 Laung (Cloves); 1 Tej Patta (Bay Leaf); For Tadka:; 2 Onions Big Pieces; 2 Tomatoes Medium; 1 Ginger small Piece; 2 Green Chillies; 2 tsp Coriander Powder; 1 tsp Haldi Powder (Turmeric Powder); 1/2 tsp Kashmiri lal mirch powder (Kashmiri Red Chilli Powder); 1/2 tsp . AamChur Powder (Mango Powder; 1/2 tsp Sonth Powder (Ginger Powder); 3 tbsp Ghee; 3 tbsp Salted Butter; 3 tbsp Fresh Cream; 1/2 tsp Zeera (Cumin); Pinch Hing (Asafoetida); to taste Salt (I used 2 Teaspoon)

Missbiryani @cook_17289147

Ahmedabad

I got motivated to write my recipe here on cook pad by my dearest friend ultrafoodie from Instagram. Do cook this delicacy #ultrafoodie

Missbiryani @cook_17289147

Ahmedabad

I got motivated to write my recipe here on cook pad by my dearest friend ultrafoodie from Instagram. Do cook this delicacy #ultrafoodie

Saved

Ingredients

For Dal:
250 grams or 1½ cup Sabut Urad Dal (Black Lentil)
100 grams ¾ cupRajma (Kidney Beans)
1 smallDal Chini (Cinnamon)
2Badi Elaichi (Black Cardamoms)
4Laung (Cloves)
1Tej Patta (Bay Leaf)
For Tadka:
2 Onions Big Pieces
2 Tomatoes Medium
1Ginger small Piece
2Green Chillies
2 tspCoriander Powder
1 tspHaldi Powder (Turmeric Powder)
1/2 tsp Kashmiri lal mirch powder (Kashmiri Red Chilli Powder)
1/2 tsp. AamChur Powder (Mango Powder
1/2 tspSonth Powder (Ginger Powder)
3 tbsp Ghee
3 tbspSalted Butter
3 tbspFresh Cream
1/2 tsp Zeera (Cumin)
Pinch Hing (Asafoetida)
to tasteSalt (I used 2 Teaspoon)

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Steps

1

First, Soak whole black lentil and Kidney Bean together for 6-8 Hours in tap water.Next, Put all soaked lentil and Kidney Beans into pressure cooker and add above mentioned quantity of whole Cinnamon, Black Cardamom, Clove, Bay Leaf and salt. Pressure cook it for 15 Minutes on low to medium flame.After 15 minutes, check your lentil and Kidney Beans if they are perfectly cooked and further add a glass of water and Julienne of Ginger and Green Chilli.
2

The real secret of Dal Makhni is the starch we find in Black lentil so we will cook this dal for another 30 minutes on low flame so that black lentil can leave it's starch and give it a rich texture. Make sure to stir it at regular intervals to check that it does not get stick or burned with the base of pressure cooker.Now side by side we can prepare tadka too. For that, mixer grind the onion. And separately make a paste of tomato, Ginger and Green Chilli.
3

Now have a Kadhai or Handi for tadka. Add Ghee to it. When ghee is sufficiently hot for tempering, add Cumin and Asafoetida.
Add onion paste into it. When your onion started leaving oil, add Turmeric powder and Red Kashmiri Chilli Powder. This stage is gives texture and colour of Kashmiri Red chilli to Dal. Now Add the Tomato ginger and Green chilli paste we prepared earlier into it.
4

When your tadka mix start separating the oil add Coriander Powder, Mango Powder, Ginger Powder. Add one cup of water. Cook this for another 5 minutes.
This paste will leave oil again in few minutes, when it does add the cooked dal to it along with a glass of water and Butter.
5

Cook for 5 more minutes on medium flame, you will see your dal makhana is ready and your kitchen is filled with it's aroma (if you feel it is not thick enough then cook for another 5 minutes).
Off the flame and add cream into it and your delicious Dal Makhani is ready to serve. Add more butter if you like and enjoy it with Chapati, Naan or Rice.