Dal Makhni is quite popular not only in North India but also in South India. Dal makhni with naan, missi roti or cumin rice is best to eat. Now, you can also make restaurant-style dal makhni very easily at home.
Total time: 1 h 30min
Servings: 4
Ingredients:
Rajma – 2 tsp (soaked overnight)
A pinch of salt
Red chili powder – 1 teaspoon
Ginger – 2 inch
Butter – 4 tablespoons
1 teaspoon of sunflower oil
Onion – 1 big (finely chopped)
Green Chili – 2
Tomato puree – ½ cup
Garam Masala Powder – 1 teaspoon
Fresh Cream Half Cup
Half cup of urad dal (soaked overnight)
Ginger paste – 1/2 teaspoon
Garlic paste – 1/2 teaspoon
Recipe:
Step 1:
Soak the whole urad dal and Rajma in 3 to 4 cups of water overnight.
Step 2:
Drain water from lentils in the morning and add 4 cups of water, salt, and half a ginger garlic paste and pressure cook it for about 15 minutes.
Step 3:
When the steam comes out, open the cooker lid and cook the Rajma on a low flame till it becomes soft.
Step 4:
Now put the cream in the mixture of dal and rajma and keep a little cream for garnishing.
Step 5:
Now heat the butter in a pan and add the remaining ginger-garlic paste and onion and fry till it becomes golden.
Step 6:
Add green chili, tomato puree, and cook it while stirring continuously.
Step 7:
Add red chili powder and mix well until the oil comes up.
Step 8:
If the dal looks too thick then add some water to it.
Step 9:
Now add garam masala powder and salt and let the dal cook on low heat.
Step 10:
Dal Makhani is ready. Garnish with a little cream and butter on top and serve hot.
