Dal Makhani Recipe by Saloni Jain 390 days ago

Dal Makhani
    Preparation Method
  1. Clean, wash and soak the urad dal and rajma for 5-6 hours separately. After that drain and keep aside.
  2. Pressure cook both the dals (combined) with salt and 2 cups of water till the dals are overcooked. Whisk the dal till it is almost mashed.
  3. Boil the tomatoes in a pan (to form tomato purée), then grind them and strain the puree to separate the seeds).
  4. In a pan, heat ghee. Add cumin seeds, as soon as the cumin seeds crackle add cinnamon stick, green chillies, cloves, cardamon and then sauté properly.
  5. Add the chilli powder, turmeric powder, dry ginger powder and the tomato purée. Cook this gravy until the oil separates from the gravy.
  6. Add the dals, 3/4 cup water and salt (if required) to it. Simmer for 15-20 minutes. Switch off the flame. Add the malai (cream) and mix well.
  7. Garnish it with coriander leaves and some malai (cream) and serve hot.

 

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Serves : 4
Ready In : 35 Minutes
Level :
Tithi :
Tastes :
Cuisine :
~ INGREDIENTS ~
  1. 2 tablespoons rajma
  2. 3/4 cup urad (whole black lentil)
  3. 1 teaspoon cumin seeds
  4. 2 cloves
  5. 25mm 1 cinnamon stick (dalchini)
  6. 2 green chillies
  7. 4 cardamoms (elaichi)
  8. 1 teaspoon red chilli powder
  9. 1/2 teaspoon turmeric powder
  10. 1/4 teaspoon dried ginger powder
  11. 3/4 cup malai (cream)
  12. 4 medium sized tomatoes (for tomato purée)
  13. 3 tablespoons ghee
  14. coriander (to garnish)
  15. salt to taste

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