Serves 1
Directions
- 1Take black urad dal in a bowl, add two tsp of white vinegar and one tsp of salt.
- 2Mash the black urad dal with hands for 10-15 minutes.
- 3Add rajma and chana dal into it and wash it well.
- 4Transfer the mixture to pressure cooker.
- 5Add peeled garlic, salt, kashmiri red chili powder, and oil.
- 6Cover the cooker and wait for one whistle then lower the flame and cook for 30 minutes.
- 7Take a wok, add desi ghee, and ginger-garlic paste and saute well.
- 8Add fresh tomato puree, little salt and cook till the ghee is separated.
- 9Add the boiled daal in the wok and mix well with tomato puree.
- 10Mash the dal with the ladle for 12-15 minutes.
- 11Add white butter, kasuri methi and sugar and mix well.
- 12Add fresh cream and mix well.
- 13For tadka, take a pan add desi ghee, kasuri methi, and degi mirch powder and mix well.
- 14Add the tadka on dal.
- 15Garnish with butter and cream.
Ingredients
- 250 gm black urad dal
- 25 gm rajma
- 25 gm chana dal
- 60 gm desi ghee
- to taste salt
- 10 gm Kashmiri mirch powder
- 150 gm tomato puree
- 50 gm butter
- 60 gm cream
- 5 gm kasoori methi
- 2 tsp white vinegar
- 1 tsp salt
- garlic
- 1 tsp kashmiri red chili powder
- oil
- white butter
- sugar
- 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
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