Dal Makhani
Traditional Dal Makhani, for all food lovers.
Servings: 6 people
Ingredients
- 1 cup whole urad whole black lentil
- 1 tbsp rajma kidney beans
- 2 tbsp mustard oil
- 3 tomatoes
- 2 onions
- ½ inch fresh ginger
- 2-3 green chilies
- ¼ cup cream
- ½ tsp turmeric powder haldi
- 1 tsp coriander powder dhania powder
- to taste salt
- ½ bayleaf tejpat
- 2 cloves laung
- ½ stick cinnamon dalchini
- 2 big cardamom badi elaichi
Instructions
- Soak urad & rajma overnight.
- Drain the urad & rajma. Pressure cook them together using water, salt & turmeric.
- In the meanwhile, grind tomatoes, onions, green chilies & ginger.
- In a pan, heat oil. Add the bayleaf, cloves, cardamom & cinnamon. Once they are roasted & leave aroma, remove them from the pan using a slotted spoon and keep aside.
- Now add tomato paste & fry it on slow. Once the gravy starts leaving sides of the pan, add the boiled urad & rajma. Cook on slow flame for atleast 15-20 mins. Allow the gravy and urad to mix well & thicken. You can add more water if required.
- Once you feel a desired consistency is reached, add the cream & roasted whole spices. Mix them well. Garnish with some more cream, coriander leaves.
- Serve hot with naan/ roti/ parantha/ flat bread.
Notes
Tastes best if you cook earlier and allow it to enrich in flavor overnight in the refrigerator.