Dal Makhani

Ingredients for Dal Makhani:

1. Urud dal (black gram) – ½ cup

    Rajma (Red kidney beans) – 2 big spoons

2. Water – 3 cup

    Chilli powder – ½ small spoon

    Ginger – 1-inch piece cut into very fine pieces

3. Oil – 1 big spoon

    Butter – 3 big spoons

4. Cumin seeds – 1 small spoon

5. Ginger – 1-inch piece cut into very fine pieces

    Garlic – 6 cloves cut into very fine pieces

    Onion – 1, cut into very fine pieces

6. Green chillies – 2, end split

    Tomato – 2, medium sized cut into very fine pieces

7. Chilli powder – ½ small spoon

8. Garam masala powder – 1 small spoon

    Salt – For taste

How to prepare Dal Makhani?

1. Mix urud and rajma and wash well.

2. Add three cups of water and soak overnight.

3. Drain off the water and transfer urud and rajma to a pressure cooker.

4. Add ingredients no: 2 and wait for three whistles.

5. Open the lid and check if rajma is well cooked. Otherwise cook again.

6. Heat butter and oil in a pan and sauté cumin seeds.

7. When colour changes, add chopped onions, garlic and ginger pieces and sauté again.

8. When it turns golden brown, add green chillies and tomatoes and fry in high flame.

9. Add chilli powder and sauté it.

10. When tomatoes are well smashed, add the cooked urud and rajma and mix well.

11. If the curry is too thick, add a little water as per required.

12. Add garam masala powder and salt, and boil the contents in low flame.

13. When rajma and urud turns very soft, take off from flame.

14. Serve hot with paratta or chappatti.

You can check yet another Makhani Daal recipe here

Recipe Source: Vanitha Magazine November 15-30, 2016

Read a few more daal (paripp) curry recipes here. Click on the images in the gallery to read.