Dal Makhani
Ingredients
- 1 cup Sabut Urad dal
- 1/3 cup Rajma
- Salt (According to taste)
- 1/2 teaspoon Turmeric
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 pinch Hing (Asafoetida)
- 1/2 tablespoon Ginger & Garlic paste
- 4 Tomatoes
- 2 tablespoons Coriander powder
- Red chilli powder (According to taste)
- 1 tablespoon Garam masala
- 1 teaspoon Kasuri methi
- 2 tablespoons Butter
- 1 cup Cream
Instructions
- Soak black urad dal and rajma overnight 5 hours
- Transfer dal and rajma to a pressure cooker and add salt and turmeric to it. Pressure cook it till 5-6 whistles. Keep it aside
- Heat a pan with oil. Once the oil is hot, add cumin seeds and hing (asafoetida). Saute them for few seconds. Add ginger garlic paste. Again saute for few seconds.
- Add finely chopped tomatoes/puree. Add salt and cook till masala starts leaving oil from sides.
- Then add coriander powder and red chilli powder. Mix them well with the masala and cook for 2 minutes.
- Now add the pressure cooked daal to the masala and cook for 20 minutes . Keep stirring in between.
- Then add garam masala powder and kasuri methi. Cook for another 20 minutes .
- Add fresh cream and butter. Cook for 5 more minutes.
- Granish with fresh cream and a cube of butter.
- Sever with hot jeera rice or naan