Dal Makhani

Dal Makhani is an ideal dal recipe which taste’s great when served with jeera rice and roti or naan.

INGREDIENTS :-

FOR PRESSURE COOKING DAL :-

• Whole black urad dal – ¾ cup.
• Kidney beans / rajma – ¼ cup.
• Water for soaking – 2 cups.
• Water for pressure cooking – 3 cups.
• Salt –  1  teaspoon.

FOR DAL MAKHANI RECIPE :-

• Ghee – 2 tablespoon.
• Bay leaf – 2-3.
• Large tomatoes – 2 , finely chopped.
• Ginger-garlic paste – 1 tsp.
• Turmeric powder – ½ tsp.
• Large onion – one  finely chopped.
• Coriander powder – 1 tsp
• Cumin powder – ½ tsp
• Kashmiri chilli powder – 1 tsp , or as per your spice level
• Salt – 1 teaspoon.
• Water – 1 cup , or as required
• Fresh cream – 2 tbsp , or as required
• Coriander leaves – One bunch finely chopped

FOR TEMPERING :-

• Ghee – 1 tbsp.
• Hing – 1 generous pinch. 
• Kashmiri red chilli powder – ¾ tsp.
• Garam Masala – ¼ tsp.

INSTRUCTIONS :-

PRESSURE COOKING DAL RECIPE:

• Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
• Add enough water and soak overnight or at least 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.
• Simultaneously make a good ginger garlic paste by adding 2 medium size ginger, 8-9 garlic and 3 green chili in a large jar of La-Vite mixer blender. Attached grinding blade and churn for 20 seconds.
• 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, chili 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.
• 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.