Dal Makhani

• total time: 25 minutes

Ingredients

Whole black urad dal – ¾cup

Rajma (kidney beans) – ¼cup

Water – as needed

For pressure cooking:

Bay leaf – 1

Cloves – 2–3

Black cardamom – 1

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

Salt – to taste

For tadka:

Ghee – 2 tbsp

Mustard oil – 1 tsp

Cumin seeds – 1 tsp

Hing (asafoetida) – a pinch

Onion (finely chopped)- 1

Ginger-garlic paste – 1 tbsp

Tomatoes – 2 medium

Green chillies – 1–2

Masalas:

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp

Kashmiri chilli powder – 1 tsp

Garam masala – ½ tsp

Finishing:

Butter – 2 tbsp

Oil – 1 tbsp

Kasuri methi (crushed) – 1tsp

Fresh cream – ¼ cup

Coriander leaves

Directions

Soak whole black urad dal and rajma overnight.

Pressure cook the soaked dal and rajma with bay leaf, cloves, black cardamom, turmeric, red chilli powder and salt for about 20 minutes until soft.

Heat ghee with mustard oil in a pan.

Add cumin seeds and hing.

Add chopped onions and cook until soft and lightly golden.

Add ginger-garlic paste and cook for 2 minutes until aromatic.

Add tomatoes and cook until well combined.

Add turmeric powder, red chilli powder, Kashmiri chilli powder, garam masala and green chillies.

Cook until the masala releases oil.

Lightly mash the cooked dal using a masher.

Add the prepared tadka to the dal and mix well.

Add butter, oil and kasuri methi.

Slow cook for a few minutes, stirring occasionally.

Add fresh cream and mix gently.

Finish with coriander leaves.

Cook for a few more minutes and serve hot with naan or rice 🤎