DAL MAKHANI RECIPE

 

Here's a classic Dal Makhani recipe for you:

Ingredients:

For Pressure Cooking:

• 1 cup whole black urad dal (black gram)
• ¼ cup rajma (kidney beans)
• 4 cups water
• 1 tsp salt
• ½ tsp turmeric powder

For the Masala:

• 2 tbsp butter (preferably unsalted)
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, pureed
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp kasuri methi (dried fenugreek leaves)
• ½ cup fresh cream
• Salt to taste

Instructions:

Step 1: Soaking & Cooking the Dal

1. Rinse urad dal and rajma thoroughly and soak overnight (or at least 8 hours).
2. Drain and transfer them to a pressure cooker. Add 4 cups of water, salt, and turmeric powder.
3. Pressure cook for 8-10 whistles or until the dal and rajma are soft. Mash some dal slightly for a creamy texture.

Step 2: Preparing the Masala

4. Heat butter and oil in a pan. Add cumin seeds and let them splutter.
5. Add chopped onions and sauté until golden brown.
6. Stir in ginger-garlic paste and cook for a minute until fragrant.
7. Add tomato puree and cook until the oil separates.
8. Mix in red chili powder, coriander powder, and salt. Cook for 2 minutes.

Step 3: Combining & Simmering

9. Add the cooked dal and rajma along with some of the cooking water. Stir well.
10. Let it simmer on low heat for 30-40 minutes, stirring occasionally.
11. Add garam masala, kasuri methi, and fresh cream. Mix well.

Step 4: Final Touch

12. Simmer for another 5-10 minutes until creamy and rich.
13. Garnish with a drizzle of cream and fresh coriander leaves.

Serving Suggestions:

• Serve hot with naan, jeera rice, or roti.
• Enjoy with a side of onion salad and pickles for a complete meal.

Let me know if you need any modifications!