Dal makhni

Dal makhni is one of the most popular dish in Punjab.It is a creamy and  buttery dal which makes it different from the other regular Dal's and is best enjoyed with naan.

Fragrant and aromatic wholspices make this dal more flavourful.

Recipe

To pressure cook

• 3/4 cup urad dal sabut
• 1/4 cup Rajma
• 1tsp salt
• 1/4 tsp haldi
• 3 cups water 
• Wholspices(dalchini,tejpatta,laung)

Masala for the Dal

• 1 tablespoon ghee
• 3 tablespoons butter 
• 2 medium onions grated 
• 2 teaspoons ginger garlic paste
• 1/2 cup tomato puree 
• 1/2 teaspoon kashmiri red chili powder
• 1/4 teaspoon garam masala
• 1/2 teaspoon salt or to taste
• 1.5 cups water
• 1/4 cup cream 

Instructions

1.Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in water overnight.

2.Next day, Transfer the dal and rajma to a pressure cooker with salt ,wholspices and water and pressure cook on high-medium heat for a whistle, then lower the heat to low-medium and cook for another 15 to 20 mins.

3.Let the pressure release naturally. The dal and rajma should be completely cooked .Mash some of the dal and rajma using a  masher. 

4. In a pot, heat butter and ghee on medium heat till it melts.Add onions and cook till golden brown.Add ginger garlic paste and keep stirring for 2 mins.

5.Add the tomato puree and mix. Cook for 2 minutes or until the puree mixes well with masala and oil starts oozing out from the sides.

6.Add in the boiled dal and mix. Then add garam masala, kashmiri red chili powder and salt. Mix again.

7.Add  about 1/2 cup water and let it simmer on low heat uncovered for around 20 minutes. Keep stirring in between.Add more water if the consistency of dal is too thick.

8. Add 1 tbsp butter and cream and cook for another 5 mins.

9.Garnish dal makhani with more cream and serve hot.