Dal Makhani

Serves 1
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Directions

  1. 1Take black urad dal in a bowl, add two tsp of white vinegar and one tsp of salt.
  2. 2Take black urad dal in a bowl, add two tsp of white vinegar and one tsp of salt.
  3. 3Take black urad dal in a bowl, add two tsp of white vinegar and one tsp of salt.
  4. 4Mash the black urad dal with hands for 10-15 minutes.
  5. 5Mash the black urad dal with hands for 10-15 minutes.
  6. 6Mash the black urad dal with hands for 10-15 minutes.
  7. 7Add rajma and chana dal into it and wash it well.
  8. 8Add rajma and chana dal into it and wash it well.
  9. 9Add rajma and chana dal into it and wash it well.
  10. 10Transfer the mixture to pressure cooker.
  11. 11Transfer the mixture to pressure cooker.
  12. 12Transfer the mixture to pressure cooker.
  13. 13Add peeled garlic, salt, kashmiri red chili powder, and oil.
  14. 14Add peeled garlic, salt, kashmiri red chili powder, and oil.
  15. 15Add peeled garlic, salt, kashmiri red chili powder, and oil.
  16. 16Cover the cooker and wait for one whistle then lower the flame and cook for 30 minutes.
  17. 17Cover the cooker and wait for one whistle then lower the flame and cook for 30 minutes.
  18. 18Cover the cooker and wait for one whistle then lower the flame and cook for 30 minutes.
  19. 19Take a wok, add desi ghee, and ginger-garlic paste and saute well.
  20. 20Take a wok, add desi ghee, and ginger-garlic paste and saute well.
  21. 21Take a wok, add desi ghee, and ginger-garlic paste and saute well.
  22. 22Add fresh tomato puree, little salt and cook till the ghee is separated.
  23. 23Add fresh tomato puree, little salt and cook till the ghee is separated.
  24. 24Add fresh tomato puree, little salt and cook till the ghee is separated.
  25. 25Add the boiled daal in the wok and mix well with tomato puree.
  26. 26Add the boiled daal in the wok and mix well with tomato puree.
  27. 27Add the boiled daal in the wok and mix well with tomato puree.
  28. 28Mash the dal with the ladle for 12-15 minutes.
  29. 29Mash the dal with the ladle for 12-15 minutes.
  30. 30Mash the dal with the ladle for 12-15 minutes.
  31. 31Add white butter, kasuri methi and sugar and mix well.
  32. 32Add white butter, kasuri methi and sugar and mix well.
  33. 33Add white butter, kasuri methi and sugar and mix well.
  34. 34Add fresh cream and mix well.
  35. 35Add fresh cream and mix well.
  36. 36Add fresh cream and mix well.
  37. 37For tadka, take a pan add desi ghee, kasuri methi, and degi mirch powder and mix well.
  38. 38For tadka, take a pan add desi ghee, kasuri methi, and degi mirch powder and mix well.
  39. 39For tadka, take a pan add desi ghee, kasuri methi, and degi mirch powder and mix well.
  40. 40Add the tadka on dal.
  41. 41Add the tadka on dal.
  42. 42Add the tadka on dal.
  43. 43Garnish with butter and cream.
  44. 44Garnish with butter and cream.
  45. 45Garnish with butter and cream.

Ingredients

  • 250 gm black urad dal
  • 250 gm black urad dal
  • 250 gm black urad dal
  • 25 gm rajma
  • 25 gm rajma
  • 25 gm rajma
  • 25 gm chana dal
  • 25 gm chana dal
  • 25 gm chana dal
  • 60 gm desi ghee
  • 60 gm desi ghee
  • 60 gm desi ghee
  • to taste salt
  • to taste salt
  • to taste salt
  • 10 gm Kashmiri mirch powder
  • 10 gm Kashmiri mirch powder
  • 10 gm Kashmiri mirch powder
  • 150 gm tomato puree
  • 150 gm tomato puree
  • 150 gm tomato puree
  • 50 gm butter
  • 50 gm butter
  • 50 gm butter
  • 60 gm cream
  • 60 gm cream
  • 60 gm cream
  • 5 gm kasoori methi
  • 5 gm kasoori methi
  • 5 gm kasoori methi
  • 2 tsp white vinegar
  • 2 tsp white vinegar
  • 2 tsp white vinegar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • garlic
  • garlic
  • garlic
  • 1 tsp kashmiri red chili powder
  • 1 tsp kashmiri red chili powder
  • 1 tsp kashmiri red chili powder
  • oil
  • oil
  • oil
  • white butter
  • white butter
  • white butter
  • sugar
  • sugar
  • sugar
  • 2 tbsp fresh cream
  • 2 tbsp fresh cream
  • 2 tbsp fresh cream

Equipment

potbowlpressure cookerladlepan

Tips

  • Rub the black lentil with salt and vinegar for 10-15 minutes, then wash to remove the polish.
  • Wash all the lentils well, put them in a pressure cooker, add water, garlic, salt, and chili.
  • After the first whistle, lower the flame and cook for 30 minutes.
  • After adding the tomato puree, cook until it releases its oil.
  • Simmer daal makhani over low heat