Dal Makhani is one popular recipe in north Indian which goes well with roti,naan,paratha or any Indian flat bread variety.This is nothing but two dal variety soaked overnight ,then cooked along with some spices for favouring and taste.For a rich version cream is used but here i have substituted it with milk.
Preparation time: 10 mins
soaking time: over night or 8 hours
cooking time: under 30 mins
Serves: 2 to 3
- Rajma ( red kidney bean)-1\3 cup
- Whole black urad dal-1\3 cup
- Oil or butter- 2 tsp
- whole spices-cardamon,cloves ,cinnamon & bay leaf
- Ginger garlic paste-1 tsp
- Tomato puree- 1\2 cup ( from i big tomato)
- Red chilly powder- 1 &n 1\2 tsp
- coriander powder- 1 tsp
- turmeric powder-1\2 tsp
- garam masala-1\2 tsp
- Salt-to taste
- Cream or milk-1\4 cup
- Coriander leaves-to garnish
1.Clean and soak dal & rajma well in water for 8 hrs or overnight.
2.Pressure cook the dal & rajma for 3-4 whistle with some water.After the pressure is released open and mash it well along with that water.Make puree of tomato and keep ready.
3.Heat oil or butter in a kadai,add in the whole spices,wait for its aroma to release.Then add in the copped onion,saute till it become translucent.Then add in ginger garlic paste,saute till its raw smell goes.
4.Then add the mashed dal along with water followed by all dry spice powders and tomato puree.Cook in low flame till everything blends well.Check for salt & spice and add if needed.
5.Lastly add cream or milk and keep for few minutes and then switch off.
Garnish with coriander leaves and serve for roti/naan.
1.Here i have used light coloured rajma beans you can use dark coloured one also.