Dal Makhani

This recipe is from my hub­by …he loves cook­ing after all we have food­ie fam­i­ly

Try this easy and yum­my dal makhani 

Whole black gram (sabut urad) 1/2 cup
Red kid­ney beans (raj­ma) 2 table­spoons
Salt to taste
Red chilli pow­der 1 tea­spoon
Gin­ger chopped2 inch pieces
But­ter 3 table­spoons
Oil 1 table­spoon
Cumin seeds 1 tea­spoon
Gar­lic chopped6 cloves
Onion chopped1 large
Green chill­ies slit2
Toma­toes 2 medi­um
Garam masala pow­der 1 tea­spoon
Fresh cream -1/4 cup 

Pick, wash and soak sabut urad and raj­ma overnight in three cups of water. Drain. 

Pres­sure cook sabut urad and raj­ma in three cups of water with salt and half the red chilli pow­der (you can add half the gin­ger too if you wish) for three whistles. Open the lid and see if the raj­ma is total­ly soft. If not cook on low heat till the raj­ma becomes total­ly soft. 

Heat oil in a pan. Add cumin seeds. When they begin to change colour, add gin­ger, gar­lic and onion and sauté till gold­en. Add slit green chill­ies, toma­toes and sauté on high heat. Add the remain­ing red chilli pow­der, garam masala pow­der and sauté till the toma­toes are reduced to a pulp. 

Bring it to room tem­per­a­ture and grind in brown paste 

Heat but­ter in pan. Add brown paste mix for 2–3 sec and add the cooked dal and raj­ma along with the cook­ing liquour. Add some water if the mix­ture is too thick. and adjust salt. 

Sim­mer on low heat till the dals are total­ly soft and well blend­ed. Add fresh cream and let it boil for few min­utes and Serve hot.

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