Dal Makhani

Ingredients

FOR PRESSURE COOKING DAL:
▢¾ cup whole black urad dal / sabut urad dal
▢¼ cup kidney beans / rajma
▢water for soaking
▢3 cups water, for pressure cooking
▢salt to taste

FOR DAL MAKHANI RECIPE:
▢1-2 tbsp ghee / clarified butter
▢1 bay leaf / tej patta
▢2 large tomatoes, finely chopped
▢1 tsp ginger-garlic paste
▢½ tsp turmeric powder
▢one large onion, finely chopped
▢1 tsp coriander powder
▢½ tsp cumin powder
▢1 tsp kashmiri chilli powder, or as per your spice level
▢salt to taste
▢1 cup water, or as required
▢2 tbsp fresh cream, or as required
▢few coriander leaves, chopped

FOR TEMPERING:
▢1 tbsp ghee / clarified butter
▢generous pinch hing / asafoetida
▢¾ tsp kashmiri red chilli powder
▢¼ tsp garam masala, optional

Description

• Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.

• Add enough water and soak overnight or atleast for 8 hours.

• Rinse the dal in a running water and transfer into a cooker. add 3 cups of water.

• Also add some salt to taste.

• Close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.

DAL MAKHANI RECIPE:

• In a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.

• Then add finely chopped onions and saute till they change in colour.

• Once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.

• Now add chopped tomatoes and cook till they are soft.

• Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute.

• Once the masalas start releasing oil from sides, add cooked dal and give a good stir.

• Adjust the consistency by adding 1 cup of water or as required.

• Boil for 15 minutes or more till the dal absorbs flavour and turns thick.

• To get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.

• Top up with fresh coriander leaves.

TEMPERING RECIPE:

• Heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing.

• Also add chilli powder and garam masala (optional). fry for 2-3 seconds.

• And immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour.

• Serve dal makhani with jeera rice or garlic naan.