Daal Makhni recipe

Daal makhani or maa ki daal as its popularly known as , is basically punjabi cuisine. Its made with the combination of black urad daal and rajma with spices and slight tang of the tomatoes .You could see daal makhani being served as complimentary with aloo parathas in some punjabi restaurants and dhabas. I have heard that daal makhani tastes even more better when consumed the next day, but never got the chance to do so because it gets over the same day…:)

INGREDIENTS:

1/2 cup whole black gram (sabut urad)

2 tbsp Red kidney beans ( rajma )

2 tbsp Red chili powder

2 inch piece Ginger, chopped

3-4 tbsp Butter

1 tsp Cumin Seeds

6-7 Garlic chopped

one medium sized onion chopped

2 Green Chilies Slit
1 tsp coriander powder
Pinch of turmeric powder

2 Medium Sized Tomatoes chopped
2-3 tbsp fresh cream

1 tsp Garam masala powder

Salt

Oil

METHOD:

Wash and soak urad and rajma overnight in 3-4 cups of water.

Drain & Pressure cook urad and rajma in three cups of water with salt and half of

each-red chilli powder & ginger for three whistles on high flame .

After 3 whistles reduce the flame & pressure it till its done.

Open the lid and see if the rajma is totally soft.

If not, then cook on low flame till the rajma is completely done.

Heat butter and oil in a pan & Add cumin seeds,let it splutter,

then add ginger, garlic and onion and saute till golden .

Add slit green chillies, tomatoes and sauté on high flame.

Add turmeric powder , coriander powder and the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.

Add the cooked dal and rajma along with the prepared mixture.

Add some water if the mixture is too thick .

Add garam masala powder and adjust salt.

Simmer it for 10- 15 mins until everything is well blended. Serve hot with some fresh cream on it or you can add 2 tbsp fresh cream at the time of simmer .

NOTE: For better taste add 1- 1 ½ tbsp butter before serving daal makhani.