Dal Makhani
#ICF
Dal Makhani is a delicious, famous, and popular recipe. Dal means 'lentil' while makhani implies 'buttery'. It's my comfort dish in the sense that, first I love its taste and flavor and it can be eaten at any time if I feel hungry along with roti, poori, paratha, rice, and even bread. It's a unique and universal recipe.
Dal Makhani
#ICF
Dal Makhani is a delicious, famous, and popular recipe. Dal means 'lentil' while makhani implies 'buttery'. It's my comfort dish in the sense that, first I love its taste and flavor and it can be eaten at any time if I feel hungry along with roti, poori, paratha, rice, and even bread. It's a unique and universal recipe.
Cooking Instructions
- 1
Mix both the dal and rajma, wash 3-4 times. With sufficient water soak overnight.
Pressure cook for 2 whistles and then for 5-8minutes on low flame with adding turmeric only. Salt should be added towards the end as it arrests proper boiling and softness of hard dals and beans.
- 2
Take oil and ghee on a pan. Heat, add cumin seeds, bay leaf.
- 3
When seeds splutter and chopped onions, green chili and sauté till golden brown.
- 4
Add ginger, garlic, and tomatoes and saute till tomatoes are mushy. Add all dry masala powder(except garam masala) including salt and half a cup of water. Mix well and allow to boil.
- 5
Mix the garam masala. Saute till oil separates from the masala. Add the boiled dal mix. Adjust water for gravy and seasoning. Cove and cook for 5 minutes after boiling.
- 6
Dal Makhani is ready to serve with rice/roti. Garnish with green coriander, cream, and butter.
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