Name: Daal Makhani recipe by Rakhi Bhagat at BetterButter
Prep time: 480 min
Cook time: 60 min
Total time: 540 min
Yield: 4
Ingredients: 1cup black urad daal; 1/4 th cup rajma(kidney beans); 3cups water to cook; 1 tsp cumin seeds; 4 cloves; 2 green cardamons..; 1 tej patta; Pinch of nutmeg powder; 1 onion finely chopped; 2 tomatoes pureeed; 1 tsp ginger garlic paste; 1 tsp turmeric powder; 2 tsp red chilly powder; Salt to taste; Butter 3 tbsp; Cream 2 tsp; Kastoori methi 1 tsp; One small piece of charcoal; 1 tsp ghee

Ingredients Serving: 4

1cup black urad daal
1/4 th cup rajma(kidney beans)
3cups water to cook
1 tsp cumin seeds
4 cloves
2 green cardamons..
1 tej patta
Pinch of nutmeg powder
1 onion finely chopped
2 tomatoes pureeed
1 tsp ginger garlic paste
1 tsp turmeric powder
2 tsp red chilly powder
Salt to taste
Butter 3 tbsp
Cream 2 tsp
Kastoori methi 1 tsp
One small piece of charcoal
1 tsp ghee

Instructions

Firstly.. soak rajma and black urad daal for 8-9 hrs...then wash it properly two to three times
Pressure cook the rajma and black urad daal by adding 3 cups of water,tejpatta,cloves,cardamoms for 10-12 whistles...or till the lentils are cooked properly and soft...here..I have added garam masala while boiling itself as the aroma blends well while it boiling itself..
Heat a pan..add 3 tsp butter ( salted/unsalted) and cumin seeds and wait till cumin is brown...now add finely chopped onion and saute till onions are brown in colour
Make puree of tomatoes and add it into the pan and mix well...cook for few min..
Now add ginger garlic paste and cook till the raw aroma goes away and it blends properly in onion tomato mixture...
Add turmeric powder,red chilli powder, nutmeg powder and mix well...saute till it releases oil...
Now add cooked rajma and whole black urad daal,salt and mix well...if required..add 1 cup water...and cook for few min...keep on stirring inbetween so that it doesn't stick to the base..
Now add cream and cook...slowly the daal will turn to creamy texture...finally add kastoori methi ..mix well and close the lid
Now heat charcoal on the medium flame till they have become red hot...keep turning charcoal with tongs to heat evenly..
Now place a bowl above daal makhani....put hot charcoal in it..and pour 1 tsp ghee and close the lid soon and let the smoke infuse in the daal properly for five to ten min...ready to serve

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