Dal Makhani Recipe

Dal Makhani Recipe

Ingredient List

• Sabut Urad Dal 1 cup
• Rajmah (Kidney Beans) 1 to 4 cup
• Salt to taste
• water 4 cups
• ghee 2 table spoon
• Ginger 1 teaspoon, chopped
• Onion 1, finely chopped
• Red Chilli Powder  2 teaspoons
• cream
• Garlic 1 teaspoon, chopped
• Green Chillies 3, slit
• Tomato Puree 
• Coriander Leaves 2 tablespoons

Steps to make dal makhani

STEP 01

Soak dal and rajmah overnight and pressure-cook in excess water for one whistle. Remove from flame and cool slightly, drain and discard the water.

STEP 02

Add 4 cups water and salt and pressure cook for another 30-35 minutes, till the dal is well cooked.

STEP 03

In a karahi, heat ghee and fry the chopped ginger, garlic and onion till golden brown. Add green chillies and red chilli powder and fry for a minute. Add the tomato puree and cook till the ghee separates. Add to the dal and bring to a boil, then add MAGGI Masala-ae-Magic and add salt to taste. Simmer for a few minutes.

STEP 04  

Remove from flame and mix in the cream. Garnish with coriander leaves and serve hot with rotis or parathas.

Dip Twist to Dal Makhani

This dal when poured over crispy lachcha paranthas or nan with a dollop of butter needs no further accompaniments. For a quirky twist, cut pur parantha or naan into strips and serve with the dal as a dip