Daal Makhani is delicious creamy daal mixed with kidney beans. It's mildly spicy and goes with Naan or Jeera rice.
|Urad Daal||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|
|Finely chopped cilantro||1/4 cup|
|Garam Masala||1 teaspoon|
|Cumin Powder||1/2 teaspoon|
|Coriander powder||1 teaspoon|
|Daal Makhani Masala||1 teaspoon|
|Finely Chopped green chili||1 piece|
Soak Urad daal and rajma for 8 hours.
Pressure cook Urad daal and rajma with 1/2 teaspoon of salt and turmeric powder.
Heat a pan and add butter, once the butter melts completely add onions and saute for 2 mins until onion turns golden brown.
Add ginger-garlic paste and green chilies and saute for another 2 mins.
Add turmeric powder and tomato puree and saute until oil separates out.
Add all other dry spices and saute for another couple of minutes, and now pour all cooked daal and rajma and mix well.
You might need to add water and salt to adjust the consistency of your desire and taste. Let this material cook for another 10 mins.
Add cilantro and fresh cream and stir well and turn off the heat and it makes your delicious Daal Makhani ready to serve.
ServingServe hot Daal Makhani along with Naan with tipping a cube of butter and fresh cilantro as garnishing.