Dal Makhani is one of the most popular Indian dals, The flavors are complex and the texture is velvety and luxurious.
Ingredients
🔸️1/2 cup Whole black gram
🔸️2 tbsp red kidney beans (rajma)
🔸️Wash and soak urad dal & rajma overnight, drain
🔸️Salt to taste
🔸️1 tbsp red chilli powder
🔸️2-inch pieces ginger chopped
🔸️3 tbsp butter
🔸️1 tbsp oil
🔸️1 tbsp Cumin seeds
🔸️6 cloves Garlic chopped
🔸️1 large Onion chopped
🔸️2 Green chillies
🔸️2 medium Tomatoes - blended to paste
🔸️1 tbsp garam masala
Method
🔸️Boil Whole black gram and Rajma in three cups of water with salt and half the red chilli powder and half the ginger. Cook for three whistles in a pressure cooker or until the rajma is completely soft.
🔸️Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden brown.
🔸️Add slit green chillies, tomatoes puree and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.
🔸️Add the cooked dal and rajma along with the cooking liquor. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.
🔸️Simmer on low heat till the dals are totally soft and well blended.
🔸️Serve hot. Garnish with a swirl of cream and sprigs of fresh coriander.
Ingredients
🔸️1/2 cup Whole black gram
🔸️2 tbsp red kidney beans (rajma)
🔸️Wash and soak urad dal & rajma overnight, drain
🔸️Salt to taste
🔸️1 tbsp red chilli powder
🔸️2-inch pieces ginger chopped
🔸️3 tbsp butter
🔸️1 tbsp oil
🔸️1 tbsp Cumin seeds
🔸️6 cloves Garlic chopped
🔸️1 large Onion chopped
🔸️2 Green chillies
🔸️2 medium Tomatoes - blended to paste
🔸️1 tbsp garam masala
Method
🔸️Boil Whole black gram and Rajma in three cups of water with salt and half the red chilli powder and half the ginger. Cook for three whistles in a pressure cooker or until the rajma is completely soft.
🔸️Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden brown.
🔸️Add slit green chillies, tomatoes puree and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.
🔸️Add the cooked dal and rajma along with the cooking liquor. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.
🔸️Simmer on low heat till the dals are totally soft and well blended.
🔸️Serve hot. Garnish with a swirl of cream and sprigs of fresh coriander.
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