COOK TIME : 45 mins
TOTAL TIME : 53 mins
RECIPE TYPE: Main
CUISINE: Punjabi, North Indian
SERVES: 3-4INGREDIENTS- 1 cup whole black gram/whole urad dal
- ½ cup kidney beans/rajma
- 4 cups water
- 1 tsp cumin or ½ tsp cumin powder
- ½ tsp red chili powder/lal mirch powder
- ½ tsp turmeric powder/haldi
- 1 medium size onion, chopped
- 2 medium size tomatoes, chopped
- 1 inch ginger/adrak, finely chopped
- 4-5 garlic/lahsun, finely chopped
- 1 tsp punjabi garam masala
- 2 to 3 tbsp butter or ghee or oil
- 2 to 3 tbsp full fat cream (optional)
- salt as required
- few coriander leaves for garnishing (optional)
INSTRUCTIONS
- Soak the both the rajma and urad dal overnight if you are making this in the morning.
- If you are making dal makhani in the evening, then soak the dals in the morning.
- In a pressure cooker, add all the ingredients including the dals/lentils and white butter.
- Add water. Pressure cook for some 12-15 whistles.
- Open and check if the lentils are cooked.
- You should be able to mash the both the urad dal and rajma with spoon if they are cooked completely.
- If they are not cooked thoroughly, then pressure cook for 2-3 whistles more.
- Add water if required.
- Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes or more till you get a smooth and creamy consistency and texture.
- If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes more.
- If you like then you can Garnish Dal Makhani with coriander-cilantro leaves (optional).
- Serve dal makhani hot with hot rotis, naan, or jeera rice.
