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Daal Makhani
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By : Rashmi Jha
Category : Daals, Curry leaves
Servings : 2
Time Taken : 15-30 mins
Rating :
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Method
  1. Soak rajma in water overnight.
  2. Add water & little salt and pressure-cook rajma and urad daal till soft for about 20-25 minutes.
  3. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
  4. Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown.
  5. Add onions and fry till golden brown.
  6. Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
  7. Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
  8. Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
  9. Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
  10. Serve daal makhni hot. Goes well with laccha paratha, naan or rice.
RELATED RECIPES
Dal makhani
Urad dal ladoo
Paneer Makhani
Chicken makhani
Parsi Dhansak
Ingredients:
1 cup - whole urad daal (urad sabut)
1 tbsp - red kidney beans (rajma)
1 tbsp - bengal gram (kala chana)
1 - onion, finely chopped
1 - tomato, finely chopped
1" piece - ginger
2 to 3 - green chilies, finely chopped
4 to 5 flakes - garlic paste
1/2 cup - stirred curd
1/2 cup - fresh stirred cream (malai)
2 tbsp - butter
1 tsp - cumin seeds (jeera)
1/2 tsp - turmeric powder
1/2 tsp - garam masala
1/2 tsp - dhania powder
chopped coriander leaves
red chili powder to taste
salt to taste
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