Instant Dal Makhani

Name: Instant Dal Makhani
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3/4 bowl urad sabut; 1/4 bowl kidney beans; 5 bowls water; 1 Tomato; 1 onion; 1 piece ginger; 4-6 pods garlic; 1 tb spoon pure ghee; 1/2 tsp cumin seeds; 4 cloves,; 1 cinnamon stick,; 1 bay leaf,; 4 black pepper seeds; to taste Salt; 1/2 tsp red chilli powder; 1/4 tsp garam masala; 1/8 tsp asafoetida; 2 tbsp chopped coriander leaves; 1 Green chilli; 1 tsp butter

Aruna Thapar @Arunathapar27

New Delhi

#thc #thcweek11
#dalmakhani
I prepare this makhani dal in instant way by adding onion, tomato, ginger and garlic at the time of pressure cooking dal and then give a tadka of cumin seeds.

Aruna Thapar @Arunathapar27

New Delhi

#thc #thcweek11
#dalmakhani
I prepare this makhani dal in instant way by adding onion, tomato, ginger and garlic at the time of pressure cooking dal and then give a tadka of cumin seeds.

Saved

Ingredients

20 minutes

2 servings

3/4 bowlurad sabut
1/4 bowlkidney beans
5 bowlswater
1Tomato
1onion
1 piece ginger
4-6 podsgarlic
1 tbspoon pure ghee
1/2 tspcumin seeds
4cloves,
1 cinnamon stick,
1 bay leaf,
4 black pepper seeds
to tasteSalt
1/2 tspred chilli powder
1/4 tspgaram masala
1/8 tspasafoetida
2 tbsp chopped coriander leaves
1Green chilli
1 tspbutter

Saved

Steps

20 minutes

1

Wash and Soak urad dal and kidney beans for 4 hours in 2 bowls of water.
2

Wash, peel and chop onion, tomato, ginger, garlic and green chilli in very small pieces.
3

Transfer soaked dal in a pressure cooker. Add remaining 3 bowls of water. Add salt, chopped onions, tomatoes, garlic and ginger. Add all whole masale and salt. Place the lid and cook for 5 minutes after first whistle. Switch off the flame and let pressure releases automatically.
4

Open the lid and stir dal with a ladle. Check the consistency of water.
5

Heat pure ghee in a small pan. Add cumin seeds and when cumin seeds splutter add red chilli powder, asafoetida and garam masala and transfer this tadka in cooked dal.
6

Add chopped coriander leaves and butter and mix well.
7

Serve hot with chapatti or rice.