Ingredients
The following ingredients have 4 Servings
- 3/4 Cup Black WholeUrad Dal
- 1/4 Cup Rajma Bean
- 1 Onion
- 2 Green Chilli
- 2 tsp Ginger Garlic Paste
- 2 Large Tomato
- 1.5 tsp Chilli Powder
- 1/4 tsp Garam Masala
- 1/4 tsp Kasuri Methi
- 1 Cup Water
- 1/4 Cup Fresh Cream
- Salt (As Required)
- Coriander Leaves (For Garnishing)
- 3 tbsp Butter
- 1 tsp Jeera
- 3 Cloves
- 3 Cardamom
- 1 Small Piece Cinnamon
- 1 Bay Leaf
Instruction
- Soak black urad dal, rajma beans for 10 hours or overnight. Rinse well for 2 to 3 times.
- Pour 3 cups of water and add a little salt. Pressure cook it for 8 to 10 whistles in very low flame.
- Puree the tomato, chop the onion and green chilli finely. Then measure and keep all the other ingredients ready.
- In a heavy bottomed pan, melt the butter.
- Add jeera, cloves, cardamom, cinnamon and bay leaf. Once nice smell wafts, add onion, green chilli and saute till translucent. Then add ginger - garlic paste and saute again.
- Pour the tomato puree, add chilli powder, garam masala powder and required salt.
- Cook covered for 2 to 3 minutes, till the raw smell of the tomato puree leaves. Now add the lentils, mash a little, pour 1 cup of water and cook covered in very low flame for 25 minutes. Stir it in the middle to avoid burning at the bottom.
- By the time the gravy would have thickened, pour the fresh cream and add kasuri methi leaves.
- Finally, garnish with coriander leaves and give a quick mix.Serve this Dal Makhani Recipe with Bhatura.
