Dal makhani is a very famous Indian lentil preparation. It is a Punjabi recipe which is very delicious and flavorful. In the ancient times, the dal was cooked overnight to give it a very creamy and rich texture. But to keep up with the modern times, the recipe has been modified and pressure cookers come in the scene. The dal is soaked overnight and then cooked till it is very soft and tender. A tadka of tomato puree and curd with other spices is then added to the cooked dal. Dal makhani is one of my favorite recipe to cook when I have guests at home and it has always been appreciated. Do give this recipe a try. And do not forget to leave your feedback in the comment section. Thnx. Here is the recipe.
All you need is
Khadi urad \ Whole black lentil - 1 cup
Chana dal \ Bengal gram - 2 tbsp
Rajma \ kidney beans - 1\2 cup
Ghee - 4 tbsp
Ginger garlic paste - 2 tsp
Red chili powder - 1 tsp
Cumin seeds - 1\2 tsp
Onion - 1 (chopped)
Ginger - 1 tsp ( grated )
Tomato puree - 6 tbsp
Curds - 6 tbsp
Garam masala - 1 tsp
Butter - 2 tbsp
Cream - 1\4 cup
Kasuri methi - 1 tsp
Salt to taste
Method of preparation
Wash and soak rajma, urad dal and chana dal in enough water overnight or for 8-10 hours.
Add rajma, urad, chana dal, salt, 2 tbsp ghee, ginger garlic paste, red chili powder and salt in a cooker.
Add rajma, urad, chana dal, salt, 2 tbsp ghee, ginger garlic paste, red chili powder and salt in a cooker.
Add 5 cups of water and cook till the dal is done.
Mash the dal slightly with the back of a ladle.
In another pan, add the remaining ghee.
When the ghee is hot, add the cumin seeds.
When the cumin seeds starts to splatter, add onions.
Fry till they become translucent.
Add tomato puree and curd.
Fry for 2-3 minutes and keep stirring continuously to avoid the splitting of curd.
Add grated ginger and garam masala.
Cook for another 2 minutes.
Cook for another 2 minutes.
Mix the dal in the pan.
Add butter and cream and cook for 2- minutes.
Add kasuri methi and cook for another minute.
Garnish with fresh cream and coriander.
Serve hot with naan.
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