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Dal makhani recipe
Popular North Indian style Dal makhani recipe
Lunch | Dinner, Main Course
side dish for roti
Whole urad dal
Rajma | kidney beans
Ginger garlic paste2
Red chili powder
Salt as needed
Soak the dals for 7-8 hours or overnight.
Pressure cook the soaked dal along with star anise and salt for 5-6 whistles.
Discard the star anise after it is cooked.
Mash the dal nicely and keep this aside.
Chop the onions finely.
In a pan, add oil and add finely chopped onions. Cook till translucent.
Now add the ginger garlic paste and saute till the raw smell goes off.
Puree the tomato and add the chilli powder, cumin powder, coriander powder and garam masala to this and saute in a low flame for 3-4 minutes.
Now add the mashed dal to the onion tomato mixture.
Cook for two minutes and add 1 cup of water.
Using a potato masher nicely mash the dal.
Simmer the flame and cook for 15-20 minutes.
Stir in between to avoid the gravy sticking to the bottom.
Now add the fresh cream and kasoori methi to this and mix well.
Serve hot with roti or jeera rice. You can add 1 tsp of butter after switching off the stove.
1. If you don’t have fresh cream,just replace with normal full cream milk.
2. Even evaporated milk can be added instead of fresh cream.