punjabi dal makhni

INGREDIENTS

FOR PRESSURE COOKING DAL:

1))¾ cup whole black urad dal / sabut urad dal

2)¼ cup kidney beans / rajma

3)water for soaking minimum 5 hours

4) after shoking , pressure cook dal

FOR DAL MAKHANI RECIPE:

1-2 tbsp butter or ghee

1 bay leaf / tej patta

2 large tomatoes, finely chopped

1 tsp ginger-garlic paste

½ tsp turmeric powder

one large onion, finely chopped

1 tsp coriander powder

½ tsp cumin powder

1 tsp kashmiri chilli powder, or as per your spice level

salt to taste

1 cup water, or as required

2 tbsp fresh cream, or as required

few coriander leaves, chopped

FOR TEMPERING:

#1 tbsp butter / ghee

#generous pinch hing / asafoetida

#¾ tsp kashmiri red chilli powder

#¼ tsp garam masala, optional

INSTRUCTIONS

PRESSURE COOKING DAL RECIPE:

• take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
• add enough water and soak overnight or atleast for 8 hours.
• rinse the dal in a running water and transfer into a cooker. add 3 cups of water.
• also add some salt to taste.
• close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.

DAL MAKHANI RECIPE:

• in a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
• then add finely chopped onions and saute till they change in colour.
• once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.
• now add chopped tomatoes and cook till they are soft.
• add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute.
• once the masalas start releasing oil from sides, add cooked dal and give a good stir.
• adjust the consistency by adding 1 cup of water or as required.
• boil for 15 minutes or more till the dal absorbs flavour and turns thick.
• to get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.
• top up with fresh coriander leave

• heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing.
• also add chilli powder and garam masala (optional). fry for 2-3 seconds.
• and immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour.
• serve dal makhani with jeera rice or naan, steam rice ,chapati, lachha paratha