Ingredients:
- Boiled dal
- WHOLE URAD DAL | साबुत उरद दाल 1 CUP
- RAJMA | राजमा 1/4 CUP
- CHANA DAL | चना दाल 2 TBSP
- WATER | पानी AS REQUIRED
- GARLIC | लहसुन 5 CLOVES
- WATER | पानी 1 INCH ABOVE THE DAL
- SALT | नमक 1 TSP
- KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
- Tempering & final cooking
- BUTTER | मक्खन 3 TBSP
- OIL | तेल 1 TSP
- GINGER GARLIC PASTE | अदरक लहसुन की पेस्ट 2 TBSP
- KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
- GARAM MASALA | गरम मसाला 1/4 TSP
- TOMATO PUREE | टमाटर की प्यूरी OF 5 TOMATOES
- SALT A PINCH | नमक A PINCH
- HOT WATER AS REQUIRED | गरम पानी AS REQUIRED
- FRESH CREAM | फ्रेश क्रीम 4-5 TBSP
- ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH
- GARAM MASALA A LARGE PINCH | गरम मसाला A LARGE PINCH
- SHAN DAAL MAKHNI MASAL | 1TBSP
- BUTTER | मक्खन 2-3 TBSP
- SALT | नमक IF REQUIRED
Method:
Add all the three dal into a large bowl, add water & wash them by rubbing them in between your palms 3-4 times until the water added turns clear, then let the dal soak for 10-12 hours.
Once soaked wash the dal again similarly until the added water turns clear, discard that water & add the dal into the cooker.
Add garlic, water, salt & kashmiri red chilli powder & pressure cook the dal over high flame for 4 whistles, then switch off the flame & let the cooker depressurize naturally.
Further mash the dal lightly using a potato masher, don’t mash it too much to make a paste, just mash until the rajma disappears then transfer it into a bowl & set it aside until you make the tempering.
Set the same pressure cooker or a stock pot on high flame & add butter along with the oil & let the butter melt.
Further add ginger garlic paste, stir & cook over medium flame for 2 minutes.
Lower the flame & add kashmiri red chilli powder & garam masala, stir well & then add the tomato puree & salt, stir well & cook over high flame until the oil separates & the tomato puree tunrs crumbly.
Then add the cooked dal, mix well with the tempering & add hot water as required, the dal should become slightly thin so that it gets time to cook while you let it simmer further, cook the dal for at least 25 minutes until it thickens.
Once the dal has thickened after simmering for 25 minutes add fresh cream, roasted kasuri methi powder, garam masala & butter, stir well then taste for salt & adjust accordingly.
Your delicious dal makhani is ready, serve it along with some laccha parathas & rice.
