Dal Makhani with butter naan

Name: Dal Makhani with butter naan
Total time: 5400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 sabut urad dal; 1/4 cup rajma; 1 bay leaf; 1/2 tsp cumin seeds; 1 black and 2 green cardamoms; Pinch asafoetida; 1 finely chopped onion; 1 tsp finely chopped ginger and garlic; 1/2 cup tomato puree; 1 tsp chili powder; 1 tsp coriander powder; 1/2 tsp garam masala; As Per Taste Salt; 1 tsp kasuri methi; 2 tbsp ghee; 2 tbsp butter; 1 tsp cream for garnishing; As Required Chopped coriander; 4-5 cup water; For naan; 1 cup all-purpose flour; 1 cup wheat flour; As per taste Salt; 1 tsp sugar; 1/4 tsp baking soda; 1/2 tsp baking powder; 1 tbsp oil; 1/4 sour curd; as required Water knead for dough; as per requirement Butter spread upon on naan

Neha Dua @cook_90450

#NVM

Dal Makhani is a very popular recipe from North Indian cuisine. It is a rich, creamy and buttery lentil curry made from black lentils and red kidney beans and pairs perfect with rice or naan.

#NVM

Dal Makhani is a very popular recipe from North Indian cuisine. It is a rich, creamy and buttery lentil curry made from black lentils and red kidney beans and pairs perfect with rice or naan.

Neha Dua @cook_90450

#NVM

Dal Makhani is a very popular recipe from North Indian cuisine. It is a rich, creamy and buttery lentil curry made from black lentils and red kidney beans and pairs perfect with rice or naan.

#NVM

Dal Makhani is a very popular recipe from North Indian cuisine. It is a rich, creamy and buttery lentil curry made from black lentils and red kidney beans and pairs perfect with rice or naan.

Saved

Ingredients

1 hrs 30 mints

4 servings

3/4sabut urad dal
1/4 cuprajma
1bay leaf
1/2 tspcumin seeds
1black and 2 green cardamoms
Pinchasafoetida
1finely chopped onion
1 tspfinely chopped ginger and garlic
1/2 cuptomato puree
1 tspchili powder
1 tspcoriander powder
1/2 tspgaram masala
As Per TasteSalt
1 tspkasuri methi
2 tbspghee
2 tbspbutter
1 tspcream for garnishing
As RequiredChopped coriander
4-5 cupwater
For naan
1 cupall-purpose flour
1 cupwheat flour
As per tasteSalt
1 tspsugar
1/4 tspbaking soda
1/2 tspbaking powder
1 tbspoil
1/4sour curd
as requiredWater knead for dough
as per requirementButter spread upon on naan

Saved

Steps

1 hrs 30 mints

1

Wash whole sabut urad dal and rajma a couple of times and soak them both together overnight or at least for 5-8 hours.
2

Start the Instant Pot on saute mode and once hot add the ghee. Stir in the whole spices bay leaf, black and green cardamom along with cumin seeds and asafoetida.
3

Once the seeds splutter, add the onions and some salt and saute until onions are golden brown
4

Stir in the ginger garlic and saute until the raw garlic smell goes away.
5

Add in the tomato puree, cook for 2 mins then add the spices red chili powder, coriander powder, garam masala, salt, and Mix well.
6

Drain the water off the soaked dal and add them to the pot along with 3 cups of water, give it a good mix.
7

Close the Instant Pot lid with vent to sealing position and pressure cook on manual or bean chili mode for 30 mins followed by natural release.
8

Open the lid, crush the Kasuri methi between your palms and add that along with 1 cup of water, and mix. At this point, the dal is cooked but it needs to be simmered or slow cooked to get that creamy and unique dal Makhani flavour and texture.
9

Start the instant pot back on saute and bring the dal to a simmer. Keep stirring intermittently and mashing the dal with the back of the spoon a few times. As the dal simmers it gets thicker too so adjust the consistency by adding a little cup of water at a time as needed while simmering.
10

After 15 mins, add in the butter, and cream and mix well.
11

Simmer for another 15-20 mins stirring intermittently and you will notice the dal getting darker again and creamier.
12

Our delicious Dal Makhani is ready to be served. Serve it topped with some more butter, a drizzle of cream, rice, roti or naan, and some salad.
13

For naan
14

In a mixing bowl, mix together flour, baking powder, baking soda and salt. Sieve them together.
15

Now add curd, oil, and sugar, and add water slowly knead a soft dough. Keep aside at least 2 in a warm place.
16

After 2 hours, knead the dough slightly. to remove any air present in the dough. pinch a ball-sized dough.
17

Gently roll to an oval shape using a rolling pin. make sure you do not make it too thin or thick. and also keep the size in mind. it should not be larger than your tawa size.
18

Grease with water over naan. make sure you coat uniformly. this helps naan to stick on tawa.
19

Furthermore, slowly flip it over and put it on hot tawa. remember, be gentle and put the water-coated side down to tawa. also do not use nonstick tawa.
20

Now after a minute, flip the tawa upside down and cook naan directly on flame till they turn golden brown.
21

Also, brush with butter gently scrape the naan from the bottom and remove.
22

Ready butter serve along with prepared Dal Makhani.