Step-by-Step Guide to Make Favorite Dal Makhani

Dal Makhani.

Hey everyone, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, dal makhani. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Dal Makhani is one of the most favored of current trending meals in the world. It is easy, it's fast, it tastes yummy. It's enjoyed by millions daily. They are fine and they look wonderful. Dal Makhani is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook dal makhani using 20 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Dal Makhani:

1. {Make ready ¾ cup of Whole urad dal.
2. {Take ¼ cup of Rajma.
3. {Take 3 cups of water for pressure cooking.
4. {Prepare 1 medium of Onion.
5. {Prepare 1-2 of green chilies.
6. {Prepare 2 teaspoons of ginger garlic paste.
7. {Take 2 of large tomatoes.
8. {Get ½ teaspoon of cumin seeds.
9. {Make ready 2-3 of Cloves.
10. {Get 2 to 3 of green cardamoms.
11. {Get 1 of black cardamom.
12. {Make ready 1 inch of cinnamon.
13. {Get 1 of small to medium tej patta.
14. {Take ½ teaspoon of red chilli powder.
15. {Take 2-3 pinches of nutmeg powder.
16. {Make ready 1 cup of Water.
17. {Make ready 1/4-1/3 cup of low fat cream.
18. {Get 1/2 tablespoon of low fat cream for garnish.
19. {Make ready 1/4 teaspoon of crushed kasuri methi.
20. {Take 3 tablespoons of butter salt or as required.

Steps to make Dal Makhani:

1. Preparation for dal makhani: Soak both 3/4 cup whole urad dal and 1/4 cup rajma/kidney beans overnight in enough water or for 8 to 9 hours. Later drain them well. Rinse both the lentils a couple of times in water. Drain again and then add them in a pressure cooker and add 3 cups water and stir well..
2. Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more and then urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the softness..
3. The same rule applies for rajma too. Keep the cooked beans aside. In a blender or mixer jar, take chopped tomatoes 2 large or 200 grams of tomatoes, chopped. Blend to a smooth puree and keep it aside. You can also use ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing..
4. Making of the dal makhani: In a pan, now heat 3 tbsp butter or you can use salted butter or unsalted butter. Add all the spices - 1/2 tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf..
5. Saute till the spices become aromatic. then add 1/2 cup finely chopped onions. Stir and saute the onions on a low flame often till they become light golden. Then add 2 tsp ginger garlic paste. Stir again and saute till the raw aroma of ginger-garlic goes away..
6. Add 1 tsp chopped green chilies and stir for a minute. Then add the tomato puree and stir again. Add 1/2 tsp red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder. Stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides..
7. Then add the cooked urad dal and rajma beans along with the stock and also add 1 cup water or as required. Cook slow and stir very well and simmer the dal makhani uncovered on a low flame. Keep on stirring often, so that the lentils don't stuck to the bottom of the pan..
8. Once it has begun to thicken, add salt as required. stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes. I kept it for about an overall 25 minutes on a low flame. Do keep on stirring at intervals..
9. When the gravy has thickened enough, then add 1/4 to 1/3 cup cream. Dal makhani is not too thick or too thin. It has a medium consistency. stir the cream very well. Then switch off the flame..
10. Now add 1/4 tsp kasuri methi, crushed. Stir again and cover it and keep the dal makhani aside, if you are proceeding to the dhungar method or else you can serve dal makhni straight away..

So that's going to wrap it up for this exceptional food dal makhani recipe. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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