Punjabi Dal Makhani Recipe
- 1 cup black dal ( udad).
- 2 tbs rajma (red kidney beans).
- salt.
- water.
For Tadka
- 1 tbs oil.
- 1 tbs butter.
- 1 chopped onion.
- 1 tbs ginger paste.
- 1 tbs grlic paste.
- 3 tomato (puree).
- salt.
- 1 tsp chili powder
(kashmiri chili powder). - 1 tsp coriander powder.
- 1 tsp garam masala.
Soak the dal and rajma over night in warm water.
- – In a pressure cooker, add Dal, Rajma, salt and water and boil it. ( 5 to 7 whistles).
- – In a pan, add oil and onion.
- – Cook till onion gets brown.
- – Add ginger and garlic paste.
- – cook for 2 minutes and add tomato puree in it.
- – Cook for more 5 minutes.
- – Add salt, 1/2 tsp chili powder, coriander powder and coriander leaves.
- – Add this Tadka in to the boiled dal.
- – Let the dal boil for 10 minutes.
- – Take a small pan and keep it on low heat add butter and 1/2 tsp of the chili
powder and garam masala. - – Pour it over boiling dal.
- – Daal Makhani is ready.
- -Topple it with fresh cream before serving.
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