Dal Makhani

Name: Dal Makhani
Prep time: 20 min
Cook time: 60 min
Yield: 4
Ingredients: 0.75 cup whole black urad dal (sabut urad); 0.25 cup rajma (kidney beans); 3-4 cups water for pressure cooking; 2 medium onions, finely chopped; 3 medium tomatoes, pureed; 2 tsp ginger-garlic paste; 2-3 green chilies, slit; 3 tbsp ghee + 1 tbsp oil; 1 bay leaf; 1 inch cinnamon; 2 green cardamom; 0.5 tsp cumin seeds; 0.5 tsp turmeric powder; 1-2 tsp Kashmiri red chili powder; 1 tsp garam masala; 0.25-0.5 cup cream; 2-3 tbsp butter; Salt to taste

Servings: 4

Prep Time: 20 minutes

Cook Time: 60 minutes

Difficulty: Easy

Ingredients

0.75 cup whole black urad dal (sabut urad)
0.25 cup rajma (kidney beans)
3-4 cups water for pressure cooking
2 medium onions, finely chopped
3 medium tomatoes, pureed
2 tsp ginger-garlic paste
2-3 green chilies, slit
3 tbsp ghee + 1 tbsp oil
1 bay leaf
1 inch cinnamon
2 green cardamom
0.5 tsp cumin seeds
0.5 tsp turmeric powder
1-2 tsp Kashmiri red chili powder
1 tsp garam masala
0.25-0.5 cup cream
2-3 tbsp butter
Salt to taste

Instructions

Soak urad dal and rajma overnight, rinse well
Pressure cook with water and salt until very soft, lightly mash some
Heat ghee, add cumin and whole spices and let them splutter
Add onions and sauté until golden
Add ginger-garlic and green chilies, fry until aroma comes
Add tomato puree, turmeric, and chili powder, cook until fat releases
Add cooked dal with its liquid, adjust consistency with water if needed
Simmer on very low 30-45 minutes, stirring and lightly mashing
Finish with butter, cream, and garam masala
Simmer 5 minutes more and serve hot