Dal Makhni
Serves 1
Directions
- 1Soak black urad dal and rajma separately for 4 hours.
- 2Pressure cook the soaked black urad dal and rajma in separate containers until done.
- 3Blend tomatoes and green chilies to make a tomato puree.
- 4Heat a kadhai (wok) on a slow flame.
- 5Add the tomato puree to the hot kadhai.
- 6After 2 minutes of boiling the puree, add finely chopped tomatoes and the mentioned Indian spices.
- 7Mix well and cook for 5 minutes.
- 8Add the cooked dal and rajma with a little water and mix well.
- 9Cover and cook for 10-15 minutes on a slow flame, stirring occasionally to prevent sticking.
- 10Mash the dal slightly with the back of a spatula to thicken it.
- 11Squeeze some lemon juice into the dal.
- 12Generously mix in a handful of finely chopped coriander.
- 13Garnish with fresh coriander.
- 14Add a few drops of milk or malai for garnish.
- 15Place a slice of lemon in the center for garnish.
Ingredients
- 1 cup black udad dal (whole)
- 0.25 cup rajma
- 1.5 cup tomato puree with chillies
- 0.33 cup finely chopped tomatoes
- 0.5 tsp jeera powder
- 1 tsp garam masala
- 0.5 tsp kitchen king masala
- 2 tsp red chilli powder
- 1 tsp coriander powder
- 0.25 tsp haldi
- as per taste Salt
- little water
- some lemon
- lots coriander
- some chillies
- few drops milk/malai
Equipment
pressure cookerkadhaispatula
Tips
- Serve hot with some chillies, coriander and a few drops of milk/malai (if you feel like it).
- Best and wholesome when paired with stuffed paratha, jeera rice or butter naan.