Ingredients
- 1 cup whole urad daal
- 1 tbsp Red kidney beans
- 1/2 cup Onion finely chopped
- 1 cup Tomato puree
- 2 no Green chilies finely chopped
- 1 tbsp Ginger-garlic paste
- 1/2 cup Fresh cream
- 2 tbsp Butter
- 1 tsp Cumin seeds
- 1 tsp Garam masala powder
- 1 1/2 tsp Red chilli powder
- To taste Salt
- 1 inch Cinnamon stick
- 3 no Cloves
- 2 no Bay leaves
- 1 tsp Coriander powder
Servings:
Units:
Instructions
- Soak whole urad dal and red kidney bean in water for overnight.
- Rinse both lentils a couple of times in water.
- Add water & little salt and pressure-cook Red kidney beans and urad daal till soft for about 20-25 minutes.
- Heat butter in a heavy bottom pan. Add whole spices- cloves, cinnamon, bay leaves and cumin seeds. Saute till the spices becomes aromatic.
- Add finely chopped onion and saute on low flame till the become golden.
- Add ginger garlic paste and green chilies into the pan and saute for 30 sec.
- Add tomato puree in it.
- Now add dry masalas- chili powder & coriander powder and fry again for a moment.
- Add cooked lentils along with the stock.
- Stir well and simmer the dal makhani on low flame
- Add more water if dal looks thick, the longer you simmer the dal, it's becomes more tasty.
- Finish the dal with fresh cream and garam masala powder.
- Serve it hot with coriander leaves.
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