Dal Makhani

Serves 1
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Directions

  1. 1Soak black urad dal and rajma overnight.
  2. 2Soak black urad dal and rajma overnight.
  3. 3Soak black urad dal and rajma overnight.
  4. 4Clean the dal and rajma.
  5. 5Clean the dal and rajma.
  6. 6Clean the dal and rajma.
  7. 7Add the dal and rajma to a pressure cooker.
  8. 8Add the dal and rajma to a pressure cooker.
  9. 9Add the dal and rajma to a pressure cooker.
  10. 10Add spices and butter.
  11. 11Add spices and butter.
  12. 12Add spices and butter.
  13. 13Add water and cook.
  14. 14Add water and cook.
  15. 15Add water and cook.
  16. 16Melt butter in a pot.
  17. 17Melt butter in a pot.
  18. 18Melt butter in a pot.
  19. 19Add cumin powder, coriander powder and kashmiri chilli powder.
  20. 20Add cumin powder, coriander powder and kashmiri chilli powder.
  21. 21Add cumin powder, coriander powder and kashmiri chilli powder.
  22. 22Add ginger garlic paste and tomato puree.
  23. 23Add ginger garlic paste and tomato puree.
  24. 24Add ginger garlic paste and tomato puree.
  25. 25Add the cooked dal.
  26. 26Add the cooked dal.
  27. 27Add the cooked dal.
  28. 28Add homemade cream.
  29. 29Add homemade cream.
  30. 30Add homemade cream.
  31. 31Add salt, kasuri methi and butter.
  32. 32Add salt, kasuri methi and butter.
  33. 33Add salt, kasuri methi and butter.
  34. 34Cook for 20-25 minutes in an open pot.
  35. 35Cook for 20-25 minutes in an open pot.
  36. 36Cook for 20-25 minutes in an open pot.
  37. 37Serve with tandoori roti or rice.
  38. 38Serve with tandoori roti or rice.
  39. 39Serve with tandoori roti or rice.

Ingredients

  • 1 Cup black whole urad
  • 1 Cup black whole urad
  • 1 Cup black whole urad
  • 0.25 Cup rajma
  • 0.25 Cup rajma
  • 0.25 Cup rajma
  • 1 Pc bay leaf
  • 1 Pc bay leaf
  • 1 Pc bay leaf
  • 1 black cardamom
  • 1 black cardamom
  • 1 black cardamom
  • 0.5 Tsp turmeric powder
  • 0.5 Tsp turmeric powder
  • 0.5 Tsp turmeric powder
  • 1 Tsp kashmiri chilli powder
  • 1 Tsp kashmiri chilli powder
  • 1 Tsp kashmiri chilli powder
  • 3 Pcs garlic cloves
  • 3 Pcs garlic cloves
  • 3 Pcs garlic cloves
  • 1 Tsp butter
  • 1 Tsp butter
  • 1 Tsp butter
  • 3 Cup Water
  • 3 Cup Water
  • 3 Cup Water
  • 4 Pcs tomato
  • 4 Pcs tomato
  • 4 Pcs tomato
  • 1 Tsp Oil
  • 1 Tsp Oil
  • 1 Tsp Oil
  • 1 Tsp cumin powder
  • 1 Tsp cumin powder
  • 1 Tsp cumin powder
  • 1 Tsp corainder powder
  • 1 Tsp corainder powder
  • 1 Tsp corainder powder
  • 1 Tbsp Kashmiri chilli powder
  • 1 Tbsp Kashmiri chilli powder
  • 1 Tbsp Kashmiri chilli powder
  • 1 Tbsp ginger garlic paste
  • 1 Tbsp ginger garlic paste
  • 1 Tbsp ginger garlic paste
  • 1 Tsp kasuri Methi
  • 1 Tsp kasuri Methi
  • 1 Tsp kasuri Methi
  • Homemade Malai
  • Homemade Malai
  • Homemade Malai
  • 0.75 Cup milk
  • 0.75 Cup milk
  • 0.75 Cup milk

Equipment

pressure cookerwooden spoon

Tips

  • Clean the black urad dal and rajma well to remove the skins for a better color and texture.