This buttery flavoured, super rich and creamy textured dal makhani made with urad dal (whole black gram dal) and rajma (red kidney beans) is just the ultimate comforting meal for a chilling winter day and perfect weekend vibes.
Dal Makhani
Ingredients-
Black Urad Dal, Soaked and Rinsed, 2 cups
Rajma beans, Soaked and Rinsed, 1 cup
Green chillies, 4, fine chopped
Ginger garlic paste, 2 tbsp
Red Onion, 1 large, fine chopped
Tomatoes, 2, fine chopped
Hing / Aesophotida, 1 tsp
Cumin Seeds, 1 tbsp
Salt, 3 tbsp
Ghee, 5 tbsp
Bay leaves, 2
Clove, 4-5
Black pepper, 5
Star anise, 1
Chilli powder, 1 tbsp
Coriander, 1 tbsp
Garam masala, 2 tbsp
Rajma curry masala, 2 tbsp
Turmeric, 1 tsp
Kasoore methi (dried oregano), 1 tsp, crushed
Butter, 2 tbsp
Heavy cream, 1/2 cup
Lime juice, 2 tbsp
Cilantro, fine chopped, 1 cup
Recipe -
Soak black urad dal and rajma overnight (at least 10 hours). Rinse of water and transfer it into pressure cooker with 1 tbsp ghee, 1 tbsp salt, 1/2 tsp hing and turmeric, bay leaves, cloves, black pepper, star anise and cook until 8 whistles. Let it sit aside.
In a pan on medium heat, put 4 tbsp ghee and 1 tbsp butter. Add cumin seeds and finely chopped green chillies. Then, transfer fine chopped onions and cook until they turn golden brown ( about 7 mins). Put ginger garlic paste and cook for 2 mins.
Transfer in tomatoes into the pan. Add 1 tbsp salt then, cover and cook for about 8 mins until water begins to evaporate. Stir in every 3-4 minutes, Add chilli powder, coriander powder, rajma curry powder and garam masala powder. Cook for another 5 mins till you see oil starts secreting from the paste.
Transfer the cooked dal and rajma with 2 cup water and let it simmer and cook on medium flame for 10-12 mins. Stir every 4 mins and when it is done add 1/2 cup cream with crushed kasoore methi and cook for about a minute.
Garnish with 1 tbsp butter and fresh coriander together with naan and jeera rice and enjoy this delightful meal combo.
Happy Eating :D
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