Ingredients to prepare Dal makhani :
|Whole urad dal||11/2cup|
|Onion||1 cup finely chopped onions|
|Green chilies||3 or 4|
|Ginger garlic paste||3 tea spoon|
|Tomatoes puree||1 cup|
|Cumin seeds||1 tea spoon|
|Cloves||3 to 4|
|Cardamoms||3 to 4|
|Tej patta/bay leaf||2 small to medium|
|Red chili powder||1 tea spoon|
|Nutmeg powder||2 to 3 pinches|
|Low fat cream||1/2 cup|
|Kasuri methi||1/2 tsp|
Dal Makhani preparation method :
Soak both the dals overnight in enough water, rinse both the lentils a couple of times in water drain and cook them in a pressure cooker with enough water for 18-20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened.
Heat in butter in a pan, add the whole spices – cumin seeds, cloves, cardamons, 1 inch cinnamon, 1 small to medium tej patta/bay leaf. Saute till the spices become aromatic.
Then add finely chopped onions, stir and saute then add ginger garlic paste. Add chopped green chilies, add the tomato puree and stir again.
Add red chili powder and nutmeg powder. Saute this mixture on a low to medium flame, till you see fat releasing from the sides.
Now add the cooked urad dal and rajma beans along with the stock and also add 1 cup water or as required. Simmer the dal makhani uncovered on a low flame.
Keep on stirring often, so that the lentils don’t stuck to the bottom of the pan. Once the dal makhani has begun to thicken, add salt as required.
When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.
When the gravy has thickened enough, then add cream. Dal makhani is not too thick or too thin. It has a medium consistency.
Stir the cream very well. Then switch off the flame.
Now add kasturi methi, cover and keep the dal makhani aside.
Garnish with chopped coriander leaves and a few teaspoons of cream before serving.
Now Dal Makhani is ready to serve.
Serve Dal Makhani with Naan, Tandoori roti, Chapatis or Steamed rice.