Dal Makhani Recipe
Dal Makhani is one of the favourite dishes of everyone but making it with full of flavours is not everyone’s job. Check out my easy dal makhani recipe and enjoy the delicious taste.
Ingredients
- 1 cup Uncooked urad dal
- 1/4 cup Rajma beans
- 4 cups Water to cook lentils and beans in a pressure cooker
- 2 teaspoons Oil or ghee
- 1 teaspoon Cumin seeds
- 1 medium Onion, cut finely
- 2 Tablespoons Ginger-Garlic Paste
- 2 Green chilli peppers
- 2 medium-sized Mashed tomatoes
- 1 Teaspoon Chilli powder
- ½ Teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 tablespoon Paprikas
- 1 tsp Garam masala
- Salt to taste
- 1/4 cup Heavy cream
- 2.25 grams Butter
- ½ tbsp Chopped leaves of coriander
Instructions
- Wash the kidney beans and black lentils in cool water. Put them in water for at least 6 hours and up to 12 hours.
- Cook the lentils and beans under pressure for 15–20 minutes,or until tender. Leave aside.
- Heat Ghee or oil in a big pan or skillet over medium heat tomake dal Makhani masala. Throw insome cumin seeds and turn up the heat.
- Sauté the finely chopped onions until they are golden brown.
- Add slit green chilies and ginger-garlic paste to the pan.
- Cook the tomato puree with the masala, stirring periodically, until the oil separates.
- Turn the heat down to low and season with salt, garam masala, ground coriander, ground cumin, ground red pepper, and ground red chilli powder. Toss the masala and heat it for two to three minutes.
- When the lentils and kidney beans are done cooking, add them to the masala and mix thoroughly. The dal Makhani needs at least twenty to thirty minutes of simmering time for the flavours to meld. If the consistency is too thick or too thin, add water.
- Blend in the newly-made cream. Wait 5 more minutes before serving.
- Lastly, add the butter and mix thoroughly. This process makes the dal Makhani more decadent and elevates the dish's flavour. Sprinkle with chopped fresh coriander.