Now you can prepare one of the most popular recipes of North India cuisine - Dal Makhni. It tastes best when you cook it on a low flame for hours. The more you simmer this dal on low flame, the tastier it turns out.
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1tablespoonfresh curdwhisked or fresh cream (we have used fresh whisked curd)
small bunch of coriander leaveschopped
water as required
Instructions
Pre-preparation
Rinse and soak whole urad dal and rajma overnight. Soak both separately.
Next day, drain and wash thoroughly.
Pressure cook whole urad dal and rajma in enough water. We recommend to cook both separately, as both will have different cooking times and sometimes it might happen that one of them is not cooked properly. Pressure cook on high flame till 1 whistle, then reduce the flame and cook for about 15-20 minutes or till done.
Keep the cooked dal and rajma aside.
Take garlic, ginger and onions in a mixer jar and blend to a paste. Also puree the tomatoes.
Preparing Dal Makhni
Heat oil and butter in a non-stick pan on a medium flame. Add cinnamon stick, clove, cardamom, cumin seeds, hing and green chilli.
Give a quick stir and then add ginger+garlic+onion paste and sauté till it becomes golden in color.
Now add pureed tomatoes and sauté till fat separates from the gravy.
Now add all the spice powders – dhaniya+jeera powder, garam masala, kitchen king masala and salt to taste. Mix and saute for about 3-4 minutes.
Now add cooked dal and rajma alongwith the water in which it was cooked. Mix well and let it simmer in low-medium flame for atleast 1 hour. You can simmer for more time also. The more you cook this dal, more flavours you will get. Keep stirring occasionally so that dal doesn’t stick to the bottom of the pan. If required, keep on adding water to adjust consistency.
After simmering dal for an hour or so, add kasuri methi and finely chopped coriander leaves. Mix.
Switch off the flame and add whisked fresh curd. If you want you can add cream too.