Dal Makhani

Name: Dal Makhani
Total time: 3000 s
Yield: 6-7 people
Cuisine: Indian
Ingredients: 3-4 Cups Sabut Urad dal (Soaked and Washed); 1 Cups Rajma (Soaked and washed); 3 finely Chopped Onions; 2 Green Chilli long diced; as per Taste Salt; 1/4 tbsp Haldi Powder; 1 Tbsp Garam Masala Powder; 4 cups Around of water; 1 Bar Butter (100 gm.); 1 Tbsp Cumin; 1 pinch Cardamom Powder (gives nice flavor); 1.5 Tbsp Ginger Garlic Paste; 4 Tomato Puree; 3 Tbsp Coriander Powder; 1/2 Tbsp crushed Kasoori Methi; As required Some Coriander Leaves; 1small cup of Thick Cream; 1.5 Tbsp Hot Butter; 1/2 Tbsp Red Chilli Powder

Nitin Singh @cook_25861722

A thick Creamy Buttery dal made from fresh Onions, Fresh Tomatoes, some Masalas, and Thick Cream and add more butter to make it even more delicious. Enjoy with Chapati, Parantha or rice always taste delicious.

#jrc2

Nitin Singh @cook_25861722

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Ingredients

45-50 min.

6-7 people

3-4 CupsSabut Urad dal (Soaked and Washed)
1 CupsRajma (Soaked and washed)
3finely Chopped Onions
2Green Chilli long diced
as per TasteSalt
1/4 tbsp Haldi Powder
1 TbspGaram Masala Powder
4 cupsAround of water
1 BarButter (100 gm.)
1 TbspCumin
1 pinchCardamom Powder (gives nice flavor)
1.5 TbspGinger Garlic Paste
4Tomato Puree
3 TbspCoriander Powder
1/2 Tbspcrushed Kasoori Methi
As requiredSome Coriander Leaves
1small cup of Thick Cream
For Tadka:-
1.5 TbspHot Butter
1/2 TbspRed Chilli Powder

Saved

Steps

45-50 min.

1

Soak Sabut Urad Dal and Rajma overnight in water or minimum of 8 hours and wash it properly.
2

Now in a Pressure cooker add Dal and Rajma and add 1/2 tbs. Salt, 1/4 tbs. Garam Masala powder, 1/4 tbs. Haldi powder and around 4 cups of water and pressure cook it till 7 whistles.
3

Now in Kadai add 100 gm. butter add Chopped onions and add little bit salt, little bit Garam masala, a pinch of cardamom powder and cook it till become golden brown.
4

After golden brown onions add ginger garlic paste and cook for and cook for another 2 min.
5

Now add 4 tomato puree and add coriander powder and cook gravy till oil separates.
6

Now add pressure cooked dal and Rajma and add crushed Kasoori methi and cook for 8 min. on Low flame.
7

Now add 1/2 tbs. Garam Masala, coriander leaves and thick cream mix it well and cook for another 5 min. on low flame.
8

Now For Tadka, in hot butter add red chilli powder mix it well in dal makhani and cook for another 2 min. on low flame.
9

Your dal makhani is ready.