Name: Dal Makhani or Dal Makhni recipe by Roop Parashar at BetterButter
Prep time: 490 min
Cook time: 35 min
Total time: 525 min
Yield: 4
Ingredients: 1 cup whole black lentil (whole urad dal); 4 tbsp Butter; 3 tbsp full fat cream; 1/2 tsp red chilli powder; 1/2 cup whole kidney beans; 1/2 tsp turmeric powder; 1/2 tsp cumin seeds; 4 cups water; Half cup tomato puree; 1 medium onion (finely chopped); 1 tsp Grated Ginger; 1 tsp garam masala; 1/8 tsp Asafotida; 1 black cardamom; 2 cloves; 2 green chillies (chopped); 1 tsp Coriander powder; Salt as required

ABOUT Dal Makhani or Dal Makhni RECIPE

Dal Makhani is a popular North Indian dish(especially in delhi & punjab). The primary ingredients in dal makhani are whole black lentil with red kidney beans, cream and butter. In it whole black lentils and kidney beans are soaked in water overnight and then boiled and simmered in spices and cream.It has very rich and creamy texture because of lot of butter and cream.

Ingredients Serving: 4

1 cup whole black lentil (whole urad dal)
4 tbsp Butter
3 tbsp full fat cream
1/2 tsp red chilli powder
1/2 cup whole kidney beans
1/2 tsp turmeric powder
1/2 tsp cumin seeds
4 cups water
Half cup tomato puree
1 medium onion (finely chopped)
1 tsp Grated Ginger
1 tsp garam masala
1/8 tsp Asafotida
1 black cardamom
2 cloves
2 green chillies (chopped)
1 tsp Coriander powder
Salt as required

Instructions

Wash and soak black lentil and kidney beans together in enough water for at least 8 hours or overnight.
Drain the water and wash thoroughly at least for 5-6 times.
In a pressure cooker, add lentil, kidney beans, asafotida , turmeric, salt, water, black cardamom and cloves and pressure cook for 2-3 whistle on high flame then lower the heat and let it cook for another 15-18 minutes.
You should be able to mash both lentil and kidney beans with spoon if they are cooked completely.
Now heat a thick bottomed pan add 3 tbsp butter in it.
Add cumin seeds and fry them until you see them into golden brown color. Once cumin seeds are golden brown, then add chopped onions.
After 3 minutes or until onion turns in light golden color add tomato puree , green chillies and grated ginger.
After 1 minutes add chilli powder, coriander powder and (add spices to adjust your taste) cook till the oil starts separating from the mixture.
Now add cooked lentils and simmer for 12-15 minutes. Add garam masala, cream and 1 tbsp butter (if lentils will thicken after some time so make sure to add enough warm water for cooking).
Cook for another 5 minutes. Now creamy Makhani daal is ready to serve. Garnish with fresh cream & butter and then serve with chapati or rice or as ur choice.... Enjoy:blush:

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