Name: Dal Makhani recipe by Sonal at BetterButter
Prep time: 375 min
Cook time: 45 min
Total time: 420 min
Yield: 4
Ingredients: Rajma 1/4 cup; Black urad dal 3/4 cup; Onion 1 large; Tomato 2 large; Green Chillies 1; Ginger garlic paste 1 tspn; Butter 2 tbsp; Freah cream 2 tbsp; Bay leaves 1-2; Cloves 3-4; Green Cardamom 2-3; Garam masala 1 tspn; Turmeric powder 1 tspn; Dried mango powder 1/2 tspn; Cumin seeds 1 tspn; Hing a pinch; Salt to taste; Red chilli powder 1 tspn; Coriander powder 1 tspn; Coriander leaves 2 tbsp

Ingredients Serving: 4

Rajma 1/4 cup
Black urad dal 3/4 cup
Onion 1 large
Tomato 2 large
Green Chillies 1
Ginger garlic paste 1 tspn
Butter 2 tbsp
Freah cream 2 tbsp
Bay leaves 1-2
Cloves 3-4
Green Cardamom 2-3
Garam masala 1 tspn
Turmeric powder 1 tspn
Dried mango powder 1/2 tspn
Cumin seeds 1 tspn
Hing a pinch
Salt to taste
Red chilli powder 1 tspn
Coriander powder 1 tspn
Coriander leaves 2 tbsp

Instructions

Soak rajma and urad dal together for at least 6 hours.
Pressure cook dal and rajma with 3 cups of water. Add turmeric powder and salt into it. Pressure cook to 3-4 whistles.
When pressure escapes check dal, and mash rajma and dal a little with ladle.
Take onion, tomatoes, green chillies together and grind it.
Heat 1 tbsp butter in a wok, add hing, cumin seeds. When it starts crackling add bay leaves, cardamom and cloves.
Stir and add ginger garlic paste. Stir fry it till the raw garlic smell is gone.
Add onion -tomato paste and again stir fry it Till it changes colour and leaves wok sides.
Add cooked dal mixture.
Add red chilli powder, garam masala, mango powder and coriander powder. Stir well. Add 1/2 cup water.
Lower the flame and let it simmer for 10 minutes, as dal makhani tastes good when cooked slowly.
Add remaining butter and stir.
Whisk the cream and add it to dal. Stir everything well for a minute.
Now dal makhani is ready to be served. Garnish with chopped coriander leaves and whisked cream.
Serve with rice, rotis or naan.

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