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.