dal makhani recipe
Ingredients
for the lentil preparation
- ½ cup whole black lentil /sabut urad
- 2 tbsp rajma beans
- 3 cup water to soak lentils
- 3 cup water to pressure cook lentils
- 1 inch ginger
- 3 garlic
- 1 bay leaf
- 2 green cardamom
- 2 black cardamom
- 2 medium green chilies
other
- 2.5 cup water to cook the gravy
- ¼ cup ghee/clarified butter
- a pinch of cumin
- ½ cup onion, chopped 1 -2 medium size
- 2 large tomatoes pureed
- 1 tbsp ginger paste
- 2 tbsp garlic paste 4-5 garlic
- 1 tbsp coriander powder
- ½ tbsp red chili powder
- 1 tsp turmeric powder
- 1 tbsp garam masala
- ⅛ tsp asafoetida
- 2 tbsp kasoori methi
- ¼ cup fresh cream
- 1 tbsp butter
- salt to taste
Instructions
- soak you lentils for 8 hours atleast.
- transfer the lentils in a pressure cooker.
- add bay leaf, green cardamom,black cardamom and ginger.
- also add, green chili and garlic.
- add water and pressure cook it for 7-8 whistles.
- heat ghee in pan.
- add cumin.
- add onion,garlic and ginger paste.
- saute.
- add coriander powder,red chili powder, turmeric powder and asafoetida.
- mix it well.
- add tomato puree and cook for 6-7 min. it releases the ghee from the side.
- at this point, add cooked lentils and mash a bit.
- add salt to taste.
- add some garam masala and kasoori methi.
- cook for 5 mins.
- after that, add water and simmer the dal on slow flame for 1-2 hours.
- after that, add butter and fresh cream. mix it well.
- enjoy.
Video
Notes
- there is no shortcut for this recipe. you have to cook the dal on slow flame for 1 hour atleast. 2 hours cooking will give better result.
