Daal Makhani

Name: Daal Makhani
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1/2 Cup Black Urad Daal; 10-11 Pieces Rajma; 1 Onion; 3 Tomatoes; 2 Green Chillies; 1 inch Ginger; 1/2 Big Spoon Desi Ghee or Oil; 1 Tablespoon Ginger Garlic Paste; 50 gms Butter; 2-3 Tablespoons Cream; For Khade Masale:; 1 Small Daal Chinni; 1 Tej Patta; 2 Badi Elaichi; 3-4 Laung; For Spices:; 2 teaspoons Salt; 1/2 Teaspoon Haldi Powder; 1 Teaspoon Kashmiri Laal Mirch Powder; 2 Teaspoons Dhaniya Powder; 1 Teaspoon Amchoor Powder; 1/2 Teaspoon Laal Mirch Powder; 1/2 Teaspoon Sonth/ Ginger Powder; 1/2 Teaspoon Garam Masala; 1.5 Teaspoon Roasted Kasuri Methi

Deepank @Deepank126

New Delhi

Daal Makhani

Saved

Ingredients

3-4 servings

1/2 CupBlack Urad Daal
10-11 PiecesRajma
1Onion
3Tomatoes
2Green Chillies
1 inchGinger
1/2 Big Spoon Desi Ghee or Oil
1 TablespoonGinger Garlic Paste
50 gmsButter
2-3 TablespoonsCream
ForKhade Masale:
1Small Daal Chinni
1Tej Patta
2Badi Elaichi
3-4Laung
ForSpices:
2 teaspoonsSalt
1/2 Teaspoon Haldi Powder
1 TeaspoonKashmiri Laal Mirch Powder
2 TeaspoonsDhaniya Powder
1 TeaspoonAmchoor Powder
1/2 TeaspoonLaal Mirch Powder
1/2 TeaspoonSonth/ Ginger Powder
1/2 TeaspoonGaram Masala
1.5 TeaspoonRoasted Kasuri Methi

Saved

Steps

1

Wash Urad Daal & Rajma properly, soak them in water for minimum 8 hours.
2

Then after 8 hours, rub daal & Rajma pieces properly because this will help in starch formation & gravy will become thick.
3

Then take a pressure cooker, add Khade masale in it with Daal & Rajma pieces, 1 Teaspoon Salt & 2 Cups Water.
4

Now close the lid & give 6-7 whistles on medium flame.
5

Meanwhile, grind onion finely into paste in a mixer grinder, grind tomatoes, Ginger garlic paste into fine purée in a mixer grinder.
6

Slice Ginger & Green Chillies.
7

Now after 6-7 whistles turn off the flame & let the pressure cooker depressurise naturally.
8

After some time open the lid, keep the gas on medium-low flame & start daal kaadhna means making it’s gravy thick.
9

Take some daal & grind it finely into starch liquid in a mixer grinder, this process will help in quick starch formation in daal.
10

Stir it properly for 15-20 minutes.
11

Then add sliced Ginger & Green Chillies in it & mix them properly.
12

Keep stirring it till a thick layer of Malai is formed on top of daal & then turn off the flame.
13

Now take a kadhai or a Haandi, add 1/2 Big Spoon Desi Ghee or Oil in it & keep the gas on medium flame.
14

When ghee gets heated up, add onion paste in it & roast it till it becomes golden brown in colour.
15

Then add 1/2 Teaspoon Haldi Powder, 1 Teaspoon Kashmiri Laal Mirch Powder & roast them for 30 seconds.
16

Then add finely grinded tomato purée with 1 Teaspoon Salt in it so that they start releasing oil quickly.
17

After 5-6 minutes, when oil is completely released, add daal in it with spices mix, 50gms Butter & mix them properly.
18

Now close the lid & cook them for 5-10 minutes on low flame.
19

After 5-10 minutes, open the lid & stir daal makhani properly.
20

Then turn off the gas before adding cream in it as it will get burned.
21

Add 2-3 Table Spoon Cream in it & mix it properly.
22

Your Daal Makhani is ready to be served.