Dal Makhani Recipe

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Harmeet Kaur Nijjarhttps://www.cookwithemotion.com/about/
Hello everyone! Myself Harmeet Kaur Nijjar, the cook and photographer behind Cook With Emotion. I have started this blog/website to share with you my passion for cooking and my recipes. Lots of us try to make an excuse that we do not know cooking. There is nobody in this world who knows cooking by birth. Cooking is not at all tough for anyone to learn. We all can learn it just like we learned all other things. Our life is so busy nowadays. We hardly get any time to cook fresh food for ourselves all the time. We have chosen to be dependent on fast food more than freshly cooked food.

Dal makhani recipe is one of the most famous main course recipes in India. It is mostly served with rice or roti. Some foodies also order butter naan along with dal makhani and it is actually a great combination. So, you should definitely try it.  

Ingredients

  • Urad Dal (Black Lentils) – 1 cup
  • Rajma (Red Kidney Beans) – 1/4 cup
  • Onion – 2 Finely Chopped
  • Tomato – 1 (Pureed)
  • Cloves of Garlic – 10-12
  • Ginger – 1 Inch(Crushed)
  • Cumin Seeds – 1 tablespoon (tbsp)
  • Green Chili – 1 Finely Chopped
  • Red Chili – 1/2 tbsp
  • Basil Leaves – 1 tbsp
  • Garam Masala – 1/2 tbsp
  • Salt to Taste
  • Ghee – 1 tbsp
  • White Butter – 2 tbsp

Instructions for  Dal Makhani Recipe

  1. Add urad dal (black lentils) and rajma into the pressure cooker. Put 3-4 cups of water. Cover the pressure cooker and wait for about 10-12 whistles on medium flame.
  2. Heat ghee in a separate pan. Add cumin seeds, saute until they crack. Add ginger-garlic paste and onion. Wait till it becomes golden brown. Then add Tomato puree and stir for 5-6 minutes.
  3. Now, add all the spices to the mixture.
  4. Then, add prepared tadka (in the above steps) to the dal.
  5. Use white butter to garnish the dal and mix well.
  6. Your dal is ready to be served hot with jeera rice or roti or butter naan.

Cooking Tip: To increase the thickness of dal makhani, you can heat the prepared dal for another 10 minutes in an open pan. Water content present in our dal will reduce and hence its thickness will eventually increase. But, make sure that does not get stick to the bottom of the pan.

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