Dal Makhani | How to make Dal Makhani

 

Dal Makhani

Ingredients (american measuring cup used, 1 cup = 250 ml)

•    1 measure entire dark gram/entire urad dal

•    ½ mug kidney beans/rajma

•    4 mugs water

•    1 tsp cumin or ½ tsp cumin powder

•    ½ tsp red stew powder/lal mirch powder

•    ½ tsp turmeric powder/haldi

•    1 medium size onion, cleaved

•    2 medium size tomatoes, slashed

•    1 inch ginger/adrak, finely slashed

•    4-5 garlic/lahsun, finely slashed

•    1 tsp punjabi garam masala

•    2 to 3 tbsp margarine or ghee or oil

•    2 to 3 tbsp full fat cream (discretionary)

•    salt as needed

•    few coriander leaves for decorating (discretionary)

Guidelines

1.    soak the both the rajma and urad dal overnight on the off chance that you are making this in the morning.

2.    if you are making dal makhani at night, then absorb the dals the morning.

3.    in a weight cooker, include all the fixings including the dals/lentils and white margarine.

4.    add water. Weight cook for some 12-15 shrieks.

5.    open and check if the lentils are cooked.

6.    you ought to have the capacity to pound the both the urad dal and rajma with spoon on the off chance that they are cooked totally.

7.    if they are not cooked completely, then weight cook for 2-3 shrieks more.

8.    add water if needed.

9.    now again open the cooker and let the dal makhani stew in the cooker itself without the top for 10-15 minutes or more work you get a smooth and velvety consistency and surface.

10.    if you wish to include cream, you can include cream now and let the dal makhani stew for 5 or 10 minutes more.

11.    if you like then you can Garnish Dal Makhani with coriander-cilantro leaves (discretionary).

12.    serve dal makhani hot with hot rotis, naan, or jeera rice.