Dal Makhani

Name: Dal Makhani
Cuisine: Indian
Ingredients: 1/2 Cup Black Urad Daal; 10-12 Rajma(kidney beans); 2 Onions; 3 Tomatoes; 4 Green Chillies; 1 TableSpoon Ginger Garlic Paste; 30-50 gms Butter; 2-3 TableSpoon Cream; 1 tablespoon Oil; 1 Pinch Hing/asafoetida; 1 TeaSpoon Jeera/cumin seeds; 1 inch DalChinni/cinnemom stick; 1 Tej Patta/bay leaf; 2 Badi Elaichi/black cardamom; 3-4 Laung/cloves; to taste Salt; 1/2 TeaSpoon Haldi (turmeric)Powder; 1 TeaSpoon Kashmiri Laal Mirch Powder; 2 TeaSpoon Dhaniya(coriander) Powder; 1 TeaSpoon Amchoor (dry mango)Powder; 1/2 TeaSpoon Sonth/ Ginger Powder; 1/2 TeaSpoon Garam Masala; 1 TeaSpoon Roasted Kasuri Methi

Deepank @Deepank126

New Delhi

Dal Makhani

Saved

Ingredients

1/2 CupBlack Urad Daal
10-12Rajma(kidney beans)
2Onions
3Tomatoes
4Green Chillies
1 TableSpoonGinger Garlic Paste
30-50 gmsButter
2-3 TableSpoonCream
1 tablespoon Oil
1 PinchHing/asafoetida
Khade Masale
1 TeaSpoonJeera/cumin seeds
1 inchDalChinni/cinnemom stick
1Tej Patta/bay leaf
2Badi Elaichi/black cardamom
3-4Laung/cloves
Spices
to tasteSalt
1/2 TeaSpoonHaldi (turmeric)Powder
1 TeaSpoonKashmiri Laal Mirch Powder
2 TeaSpoonDhaniya(coriander) Powder
1 TeaSpoonAmchoor (dry mango)Powder
1/2 TeaSpoonSonth/ Ginger Powder
1/2 TeaSpoonGaram Masala
1 TeaSpoonRoasted Kasuri Methi

Saved

Steps

1

Wash Urad Daal & Rajma Pieces properly, then soak them in water for 6-8 hours.
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Grind Onions finely into purée in a mixer grinder.
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Grind Tomatoes, 2 Green Chillies & Ginger Garlic Paste finely into purée in a mixer grinder.
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Slice 2 Green Chillies.
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After 6-8 Hours, rub daal & Rajma pieces properly.
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Now take a pressure cooker, add soaked daal & Rajma pieces with 2 Cups Water, Khade Masale, 1 Teaspoon Salt in it.
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Then close the lid & give 6-7 whistles on medium flame.
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After 6-7 whistles, turn off the flame & let the pressure cooker depressurise naturally.
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Now take a handi or pan, add 1 Big Spoon Oil in it & keep the gas on medium flame.
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When oil gets heated up, add 1 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle.
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When they start sizzling, add finely grinded onion paste in it & cook them till they turn into golden brown in colour.
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After some time, open the pressure cooker lid, take out some daal & grind it finely into purée in a mixer grinder.
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This process will help daal consistency become more thick.
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Now add grinded daal & 2 Cups more water in it & start daal kaadna & keep the gas on low flame.
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After 2-3 minutes, when onions turn into golden brown in colour, add 1/2 Teaspoon Haldi Powder & 1 Teaspoon Kashmiri Laal Mirch Powder in it & roast them for 1 minute.
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After 1 Minute, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
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After 5-6 minutes, when oil is completely released, add spices mix in it & roast them for 2-3 minutes.
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After 10-15 minutes, when a thick layer starts forming on top daal add sliced green chillies in it & transfer the daal in handi or pan & mix them properly with masala mixture.
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Then add 50gms Butter, 1 Teaspoon Roasted Kasuri Methi, 1/2 Teaspoon Garam Masala & 2-3 Table Spoon Cream in it & mix them properly.
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Cook them for 4-5 minutes on low flame.
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Your Daal Makhani is ready to be served.