Delicious Dal Makhani
by Foodie #48100
Added to 18 cookbooks
This recipe has been viewed 13814 times
The black urad dal and rajmah beans are cooked together in a creamy rich makhni gravy and typically enjoyed with tandoori roti or naan.
- Combine the urad dal, rajma and chana dal and soak in enough water for 4 to 5 hours. Keep aside.
- Combine the ginger, garlic and dry red chillies and blend in a mixer to a smooth paste.
- Pressure cook the dals along with 5 cups of water, 1 tbsp ghee, salt and 1/2 of the ginger paste for 6 to 7 whistles, or till the dals are cooked.
- Allow the steam to escape before opening the lid.
- Mash the dals lightly and keep aside.
- For the tempering, heat 1 tbsp ghee in a small pan, add the remaining ginger paste, tomatoes, garam masala and coriander powder and saute for 1 minute.
- Add the tempering to the dal and mix well.
- Cook on slow flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
- Add the cream, mix well and simmer for 15-20 minutes.
- Serve hot.
This recipe was contributed by Foodie #48100 on 26 Jul 2011
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