Dal Makhani is popular Punjabi dish; which is made from black lentil and red kidney beans flavored with spices and topped with fresh cream.
- Red kidney beans(rajma) – 3 tbsp
- Whole black lentil (urad) – 1 cup
- Tomato – 3 to 4
- Whole red chill – 2 piece
- Onion -2 grated
- Asafoetida/hing – 1 pinch
- Red chili – 1 tsp
- Ginger and garlic paste – 2 tsp
- Garam masala – 1/2 tsp
- Dal Makhni masala-1 tsp
- Fresh cream/butter for garnishing
- Coriander leaves – 1tsp for garnishing
- Whole clove – 3
- Cardamom – 1 to 2
- Bay leaf – 1 to 2
- Salt- As per taste
- Cashew nut powder – 1 tbs optional
- Cooking oil -1 tbs
- Coriander leaves -2tsp finely chopped
Step 1 – Wash and soak urad and rajma with sufficient water(5-6 cup water)for 8-10 hours/overnight.
Step 2 –After 10 hours wash urad and rajma in fresh water and put on pressure cooker ,add 4cup water,salt,and give 5 whistles,and cook low flame 3-4 min,switch off flame and cool it.
Step 3 – Heat nonstick pan add oil. In oil add cumin seeds, bay leaf, cloves then add grated onion and fry until it turns brown. Add ginger garlic paste and cook until rawness goes away. Add all spices red chili powder, dal makhani masala, salt. Add tomato and puree then mix it proper and cook for 2 to 3 minutes until oil float on tomato then add urad-rajma with the cooking liquid, mix it and cover it and simmer on low flame for 8 to 10 minutes .
Step 4 -Open lid and add garam masala, cashew nut powder and mix it. Remove from heat and garnish with fresh cream and coriander leaves.