Ingredients for Dal Makhani:
1. Urud dal (black gram) – ½ cup
Rajma (Red kidney beans) – 2 big spoons
2. Water – 3 cups
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 urad 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 the 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 a high flame.
9. Add chilli powder and sauté it.
10. When tomatoes are well smashed, add the cooked urad and rajma and mix well.
11. If the curry is too thick, add a little water as required.
12. Add garam masala powder and salt, and boil the contents on a low flame.
13. When rajma and urad turn very soft, take them off the flame.
14. Serve hot with paratta or chappatti.
You can check yet another Makhani Dal 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.
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