Dal makhani is very famous Indian dishes. This spicy lentil dishes is prepared by a mixture of red kidney beans or rajma and sabut urad dal or whole black gram and a wonderful mix of whole spices. Dal makhani makes fairness to its name and applies enough butter to balancing out the heat from the spices and makes the final outcome creamy and dal rich. Try this recipe at your following family get-together to get appreciation your way. We always make dal makhani recipe at home in large quantities to make sure a few leftovers, for the reason that this black dal tastes even better the following day even when, consumed right out of the refrigerator. The preparation and the cooking time of Dal makhani are needed in between 8-10 hours and 31-40 minutes. You can serve for 4 people that are given the quantities in this recipe. The cooking level of this recipe is moderate and, its taste is mild.
Ingredients and Quantities-
Preparation and Cooking Method for Dal Makhani Recipe:
Choose, wash and soak rajma and sabut urad overnight in 3 cups of water. Drain.
Boil rajma and sabut urad in 3 cups of water with salt and ½ quantity of the red chilli powder (you can include half the ginger also if you want) for 3 whistling in a pressure cooker. Open the lid and confirm if the rajma is perfectly soft. If not cook on simmering till the rajma turns entirely soft.
Heat oil and butter in non-stick a pan. Put in cumin seeds. While they start to change color, add garlic, ginger, and onion and sauté till it becomes golden color.
Add tomatoes; green chilies, and sauté on high heat. Put in the left over red chili powder and sauté until the tomatoes are reduced into soft.
Put in the cooked rajma and dal with the cooking liqueur. Put in a quantity of water if the mixture is so thick. Include garam masala powder and check seasoning.
Simmer on low heat until the dals becomes entirely soft.
Serve hot with accompaniment.