दाल मखनी | Daal Makhani

Prep time 2 min	Cooking time 45 min
Cousine / Course Indian Main Course	Servings 3-4

Ingredients – Brinjal Masala

• उळीद डाळ / उडद दाल / Black gram split- 1 cup
• राजमा / Kidney bean – 1 cup (soaked overnight)
• Baking Soda – a pinch
• तूप / घी / Ghee / Butter – 1 tbsp
• अदरक / Ginger paste – 1 tsp
• लसुन / लेहसुन / Garlic paste – 1 tsp
• कांदा / प्याज / Onion – 2 grated
• टमाटर / Tomato puree – 1 cup
• हळद / हल्दी / Turmeric – 1/2 tsp
• तिखट / लाल मिर्च / Chili powder – 1.5 tsp
• धने / धनिया / Coriander powder- 1 tsp
• जीरेपूड / जीरा / Cumin powder – 1 tsp
• गरम मसाला / Garam Masala – 1 tsp
• Coriander, cream, and butter for garnishing
• मीठ / नमक / Salt – as per taste

Instructions

1. Take pressure cooker, heat on medium
2. Add washed black gram(urad daal), kidney bean (Rajma) and 4 cups water
3. Add salt and pinch of baking soda, stir, secure pressure cooker lid and cook for 5-6 pressure cooker whistles
4. Once daal is cooked set aside
5. Take a pan, heat on medium, add ghee or butter, ginger and garlic paste, sauté for 30 sec
6. Add grated onion, sauté till onion is cooked
7. Add tomato puree, cook till tomato is done, i.e. water is absorbed
8. Add turmeric, chili powder, coriander powder, garam masala, cumin powder mix everything well, add little water if necessary, sauté for 30sec
9. Add pressure cooked daal to pan, mix well, add little water to adjust consistency and cook for 20-25 min on low, slow cooking infuses all spices taste with daal.
10. Daal Makhani is ready! Garnish with coriander, cream, butter as desired

How to serve

1. Serve hot!
2. Serve with Roti, Naan, Rice

Tips

1. Rajma would need to be soaked overnight
2. According to choice add butter at the end while simmering , to get more makhani consistency
3. Slow cooking is important step to infuse daal with spices and bring out nice flavors
4. Goes well with Naan, Roti, Jira or plain rice