Dal Makhani is a delicious creamy daal mixed with kidney beans. It's mildly spicy and goes with Naan or Jeera rice.
Recipe
Serving: 4
Cooking Time: 45-50 Mins
Complexity: Simple
Taste: Mild Spicy
Ingredients
| Item | Quantity |
|---|---|
| Urad Dal | 1 cups |
| Rajma (Red kidney beans) | 1/4 cups |
| Ginger Garlic Paste | 2 tablespoons |
| Chopped Onion | 1/2 cup |
| Tomato Puree | 1 cup |
| Heavy Cream | 2 tablespoons |
| Butter | 4 tablespoons |
| Finely chopped cilantro | 1/4 cup |
| Turmeric | 1/2 teaspoon |
| Garam Masala | 1 teaspoon |
| Cumin Powder | 1/2 teaspoon |
| Coriander powder | 1 teaspoon |
| Dal Makhani Masala | 1 teaspoon |
| Finely chopped green chili | 1 piece |
| Salt | 1 teaspoon |
Preparation
Soak Urad daal and rajma for 8 hours.
Pressure cook Urad daal and rajma with 1/2 teaspoon of salt and turmeric powder.
Cooking
- Step 1
Heat a pan and add butter. Once the butter has melted completely, add the onions and sauté for 2 minutes, until they turn golden brown.
- Step 2
Add the ginger-garlic paste and green chilies, and sauté for another 2 minutes.
- Step 3
Add turmeric powder and tomato puree, and sauté until the oil separates.
- Step 4
Add all the other dry spices and sauté for another couple of minutes. Then, pour in the cooked daal and rajma and mix well.
- Step 5
You might need to add water and salt to adjust the consistency to your desired taste. Let this material cook for another 10 minutes.
- Step 6
Add cilantro and fresh cream, stir well, then turn off the heat. Your delicious Daal Makhani is now ready to serve.
Serving
Serve hot Daal Makhani along with Naan, topped with a cube of butter and fresh cilantro as garnish.
