- Soak whole urad and rajma overnight in three cups of water. Drain it and pressure cook in 4 cups of water with a pinch of salt. This makes the rajma and dal soft.
- Take a kadhai on medium flame, then heat the oil and add some cumin seeds.Once the cumin seeds crackle you can add half ginger-garlic paste and stir for sometime.
- Then you can add some onions,green chillies and tomato puree, fry until the mix turns golden. You can accentuate the taste of this recipe by almond paste, which you can prepare with soaked almond. This will make the recipe more creamy.
- Once the roast masala is ready you can add the pressure cooked Rajma and dal, and bring to boil. If you want your Dal Makhani to be smooth, you can grind the masala first and then add the dal and Rajma.
- Then add garam masala and salt as per your taste. Stir well and bring to boil, if you think that the paste is too thick you can add some water. Then add some fresh cream to this recipe and stir well. This will make your Dal Makhani creamy and delicious..
One of my Favorite Dal
Dal Makhani
#myrecipe
By Pavitra Chauhan
Feb, 15th
603
Servings
4 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Half bowl soaked overnight red kidney beans
- Half teaspoon red chili powder
- 1 tsp ginger garlic paste
- As-needed butter
- As needed oil
- 2 chopped onion
- 2 tomato chopped
- 1 green chili
- To taste salt
- Half cup fresh cream
- Half cup soaked overnight urad dal
Instructions
Notes/Tips
Serve it with Naan
