Dal Makhani Recipe - How to make Dal Makhani
Author: Deepanshu Thakral
- Black lentils (whole urad dal) - 1 cup
- Kidney beans (rajma) - ½ cup
- Water - 12 cups
- Black cardamom - 2
- Turmeric - ¼ teaspoon
- Cloves - 4
- Cinnamon stick - 1 small piece
- Ginger - 1 teaspoon, grated
- Garlic - 5 cloves
- Cumin seeds - ½ teaspoon
- Onions - 2
- Tomatoes - 2
- Red chili powder - ½ teaspoon
- Milk - ½ glass
- Butter - 50 grams
- Salt - as per taste
- Oil - 2 tablespoons
- Soak the black lentils and kidney beans in water for 3 to 4 hours.
- In a pressure cooker, add the soaked lentils, kidney beans, black cardamom, turmeric, cloves, cinnamon stick, grated ginger, grated garlic, and water. Close the lid and cook until it comes to a boil.
- Once it starts boiling, reduce the heat to low and simmer for 30 minutes.
- After the pressure is released, open the lid.
- Prepare a paste of onions and finely chop the tomatoes separately.
- Heat oil in a kadai (deep pan) and sauté cumin seeds.
- Add the onion paste when the cumin seeds turn golden brown.
- Once the onions are golden brown, add the finely chopped tomatoes.
- When the tomatoes and onions start releasing oil, add red chili powder to the kadai.
- Now, add the boiled dal to the kadai and mix it with the tempering. Simmer on low heat.
- Add ½ glass of milk to the kadai and cook on low heat for 10 to 15 minutes.
- Add butter to the Dal Makhani and mix well.
- Serve the prepared Dal Makhani with a dollop of cream on top.
Recipe by Indian Cuisine at https://www.indicuisine.com/dal-makhani-recipe/
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