Dal Makhani

From top Indian restaurants to popular dhabas, this rich and indulgent dal’s smooth, velvety texture and smoky flavour has its fans salivating everywhere!

With generous dollops of heavy cream, you too can unlock the secret to achieving Dal Makhani perfection!

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Prep Time: 15 min + 8 hours (for soaking the black urad and beans)      
Cooking Time: 50 min          

Ingredients:
1 tea cup whole black urad
1/4 tea cup kidney beans (Rajma)
1 onion
3 clove garlic
1 big cardamom
1 bay leaf (tej patta)
2 tbsp ghee
3 tbsp butter
100 gms cream

1 tea cup tomato pulp (approx 4 large tomato) (chop the tomatoes and make a pulp in mixer)

1 tsp red chilli powder
1 tsp dhania  (coriander) powder
1/4 turmeric powde
1/2 tsp Garam masala  powder
2 tbsp coriander leaves
Salt to taste

For the Paste:
1 large onion
5 clove garlic
1″ piece ginger
4 green chilli
Churn the above ingredients to make a paste

Method:

  1. Soak whole black urad and kidney beans (Rajma ) for 6 to 8 hour.
  2. In a pressure cooker, cook the whole urad and kidney beans with 1 finely chopped onion,3 clove garlic (finely chopped), 1 big cardamom, 1 tej patta (bay leaf) with 2 1/2 tea cup of water. (4 to 5  whistle on a high flame and 10 to 15 minute on a low flame)
  3. Remove the tej patta and big cardamom
  4. Heat the ghee and add the onion, garlic, chilli, and ginger paste and sauté it for 5 minutes
  5. Add the tomato pulp and heat it again  for a while
  6. Add the chilli powder, dhania (coriander)  powder, turmeric powder, garam masala powder and salt
  7. Add boiled lentil and mix well
  8. Add the coriander leaves
  9. Boil it for 10 more minutes
  10. Add the butter and cream
  11. Serve it with jira rice or biriyani
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