Name: dal makhani recipe by Ashvini Singh at BetterButter
Prep time: 480 min
Cook time: 60 min
Total time: 540 min
Yield: 4
Ingredients: ¾ cup whole black urad dal / sabut urad dal; for pressure cooking dal:; ¼ cup kidney beans / rajma; water for soaking; 2 cups water, for pressure cooking; salt to taste; for dal makhani recipe:; 1-2 tbsp ghee / clarified butter; 1 bay leaf / tej patta; 2 large tomatoes, finely chopped; 1 tsp ginger-garlic paste; ½ tsp turmeric powder; one large onion, finely chopped; 1 tsp coriander powder; ½ tsp cumin powder; tsp kashmiri chilli powder, or as per your spice level; salt to taste; 1 cup water, or as required; 2 tbsp fresh cream, or as required; few coriander leaves, chopped; for tempering:; 1 tbsp ghee / clarified butter; generous pinch hing / asafoetida; ¾ tsp kashmiri red chilli powder; ¼ tsp garam masala (optional)

ABOUT dal makhani RECIPE

Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab.

Ingredients Serving: 4

¾ cup whole black urad dal / sabut urad dal
for pressure cooking dal:
¼ cup kidney beans / rajma
water for soaking
2 cups water, for pressure cooking
salt to taste
for dal makhani recipe:
1-2 tbsp ghee / clarified butter
1 bay leaf / tej patta
2 large tomatoes, finely chopped
1 tsp ginger-garlic paste
½ tsp turmeric powder
one large onion, finely chopped
1 tsp coriander powder
½ tsp cumin powder
tsp kashmiri chilli powder, or as per your spice level
salt to taste
1 cup water, or as required
2 tbsp fresh cream, or as required
few coriander leaves, chopped
for tempering:
1 tbsp ghee / clarified butter
generous pinch hing / asafoetida
¾ tsp kashmiri red chilli powder
¼ tsp garam masala (optional)

Instructions

TAKE 1 CUP OF BLACK URAD DAL AND ¼ CUP OF RAJMA.ADD ENOUGH WATER AND SOAK OVERNIGHT.
RINSE THE DAL IN A RUNNING WATER AND TRANSFER INTO A COOKER. ADD 2 CUPS OF WATER.CLOSE THE LID
PRESSURE COOK ON MEDIUM FLAME FOR 5 WHISTLES. OR TILL THE DALS ARE COOKED COMPLETELY.
DAL IS COOKED
IN A LARGE KADAI ADD A 3 TBSP OF GHEE
AND SAUTE BAY LEAF FOR A MINUTE.THEN ADD FINELY CHOPPED ONIONS AND SAUTE TILL THEY CHANGE IN COLOUR.
ONCE ONIONS ARE DONE, ADD GINGER-GARLIC PASTE. SAUTE TILL RAW SMELL DISAPPEARS COMPLETELY.
NOW ADD CHOPPED TOMATOES AND COOK TILL THEY ARE SOFT.
ADD TURMERIC, CORIANDER POWDER, CUMIN POWDER, CHILLI POWDER AND SALT TO TASTE.
COOK THE MASALAS FOR A MINUTE.
ONCE THE MASALAS START RELEASING OIL FROM SIDES, ADD COOKED DAL AND GIVE A GOOD STIR.
ADJUST THE CONSISTENCY BY ADDING 1 CUP OF WATER OR AS REQUIRED.BOIL FOR 30 MINUTES
TO GET THE CREAMY TEXTURE, ADD 4 TBSP OF FRESH CREAM
TOP UP WITH FRESH CORIANDER LEAVES.
HEAT TADKA PAN, AND ADD A TBSP OR MORE GHEE.
ADD HING.ALSO ADD CHILLI POWDER AND GARAM MASALA
AND IMMEDIATELY POUR THE TEMPERING OVER DAL MAKHANI
GIVE A GOOD MIX TO GET BRIGHT COLOUR AND FLAVOUR.
DAL MAKHANI IS READY

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