- PRESSURE COOKING DAL RECIPE: Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl. Add enough water and soak overnight or atleast for 8 hours. Rinse the dal in a running water and transfer into a cooker. add 3 cups of water also add some salt to taste. Close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.
- In a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
- Add finely chopped onions and saute till they change in colour.
- Add ginger-garlic paste. saute till raw smell disappears completely.
- Now add chopped tomatoes and cook till they are soft.
- Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute.
- Once the masalas start releasing oil from sides, add cooked dal and give a good stir.
- Adjust the consistency by adding 1 cup of water or as required.
- Boil for 15 minutes or more till the dal absorbs flavour and turns thick.
- To get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.
- Top up with fresh coriander leaves.
- TEMPERING RECIPE: Heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing, chilli powder and garam masala (optional). fry for 2-3 seconds. Immediately pour the tempering over dal makhani and give a good mix to get bright colour and flavour. Serve dal makhani with jeera rice or garlic naan
An absolute favourite of all foodies. A luscious, creamy dal recipe loaded with butter, served with naan or rice and easy to make .. Pst: Dal Makhani literally means buttery dal
Dal Makhani
By Foodism Team
Nov, 26th
706
Servings
2 persons
Cook Time
1 hr
Ingredients
13
- 15
Ingredients
- Urad dal whole 3/4 cup
- Kidney beans 1/4 cup
- Ghee 1-2 teaspoons
- Bay leaf 1 units
- Tomato(finely chopped) 2 units
- Ginger garlic paste 1 teaspoons
- Turmeric powder 1/2 teaspoons
- Onion chopped 1 units
- Coriander powder 1 tablespoons
- Cumin powder 1/2 tablespoons
- Kashmiri red chilli powder 1 tablespoons
- Salt as per taste
- Fresh cream 2 tablespoons
- Coriander leaves for garnishing
- Hing as per taste
