Dal makhani
Details
Serves: 4-6
To Prep: 10 minutes
Difficulty: Medium
To Cook: 40 minutes
Nutrition
Calories: 300-350 kcal
Protein: 12-15g
Carbohydrates: 45-50g
Fat: 10-12g
Ingredients
- 1 cup whole black gram (urad dal), soaked overnight
- 1/4 cup kidney beans (rajma), soaked overnight
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1/2 cup fresh cream
- 2 tbsp butter
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnish
Method
- Drain the soaked black gram and kidney beans, then cook them in a pressure cooker with water until soft.
- In a large pan, heat the butter and add cumin seeds. Once they crackle, add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for another 2 minutes.
- Add tomato puree, turmeric powder, and salt. Cook until the oil separates.
- Mix in the cooked dal and rajma along with their cooking water. Simmer on low heat for 15-20 minutes, stirring occasionally.
- Add fresh cream and garam masala. Mix well and cook for another 5 minutes.
- Garnish with fresh coriander leaves and serve hot with naan or rice.