DAAL MAKHANI RECIPE (Maa Ki Daal)

A spicy and heavy dal preparation made with a combination of Rajma and Urad Dal.
Preparation Time : 30-35 minutes
Cooking Time : 35-40 minutes
Servings : 4
Ingredients:
1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1″ Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste
How to make Dal Makhni :
  • Soak rajma in water overnight.
  • Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
  • Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
  • Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
  • Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
  • Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
  • Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
  • Serve daal makhni hot. Goes well with laccha paratha, naan or rice.
Tip: This recipe tastes just as good (even better!) the following day after reheating properly. I like it cold too! But the parathas should be hot.
Content source of this blog: IndianFoodForever.
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