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Creamy Dal Makhani at your table !!!


Dal Makhani is a classic Indian dish originated in Punjab region. It is one of the most popular lentil dishes. Dal Makhani literally means buttery dal.

Dal Makhani goes well with Naan, Tandoori roti, Chapathi and also tastes great with Steamed rice, Ghee rice or pulao.


Ingredients:

Whole Urad dal - 3/4 cup
Rajma/ Kidney beans - 1/4 cup
Butter - 3 Tablespoons
Cumin seeds - 1/2 teaspoon
Bay leaf - 1 piece
Cinnamon -1 long piece
Cloves - 3 to 4 pieces
Cardamom - 4 pieces
Onion medium sized - 1 finely chopped
Green chillies - 2
Tomato Puree - 1 + 1/2 cups
Ginger garlic paste - 1 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder -1/4 teaspoon
Garam masala - 1 tea spoon
Fresh cream or milk - 1/2 cup
Oil - for frying
Salt - as required
Coriander leaves to garnish

Steps:

Step 1.Wash and soak Urad dal and Rajma overnight (8- 10 hours)

Step 2. Then pressure cook for 30 to 40 mins such that dal is over cooked. After opening cooker, mash the dal and boil it for 15 to 20 mins.

Step 3. In a pan, add oil, cumin seeds, cloves, cinnamon, bay leaf and cardamom and fry for a minute. 

Step 4. Then add the chopped onions and green chillies and saute till the onions turn golden colour.

Step 5. Now add the tomato puree, ginger garlic paste, chilli powder, turmeric powder and cook in low temperature till the oil starts seperating.

Step 6. Add the mashed dal to this mixture, and add fresh cream cook in medium flame.

Step 7. When it starts boiling, turn off the flame and garam masala to it and mix once. Finally add butter.
  • Note: 
The consistency should be creamy and not watery. So keep it in low flame and cook.

Step 8.  Garnish with coriander leaves and serve it.



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