Daal Makhni
INGREDIENTS
For Dal Makhani:
- Whole black urad dal (sabut urad) – 1 cup
- Rajma (kidney beans) – ¼ cup
- Water – as required
- Salt – to taste
- Turmeric powder – ¼ tsp
- Oil or ghee – 2 tbsp
- Butter – 2 tbsp (plus extra for garnish)
- Cumin seeds – ½ tsp
- Bay leaf – 1
- Onion – 1 large, finely chopped
- Ginger-garlic paste – 1½ tbsp
- Tomato puree – 1 cup (or puree of 3 tomatoes)
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Kasuri methi (crushed) – 1 tsp
- Fresh cream – 3–4 tbsp
- Fresh coriander – for garnish
For Rice:
- Basmati rice – 1½ cups
- Water – 2¼ cups
- Ghee or oil – 1½ tbsp
- Cumin seeds – 1 tsp
- Bay leaf – 1
- Cardamom – 2
- Cinnamon – 1 small stick
- Salt – to taste
- Fresh coriander – for garnish (optional)
METHOD
For Dal Makhani:
- Rinse and soak urad dal and rajma overnight in enough water.
- Drain and pressure cook with 3 cups fresh water, salt, and turmeric for 12–15 whistles or until soft.
- In a pan, heat oil or ghee, add cumin seeds and bay leaf.
- Add onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until raw smell disappears.
- Add tomato puree, chili powder, and coriander powder. Cook until oil separates.
- Add cooked dal and rajma along with their water. Mix well and simmer for 25–30 minutes on low flame.
- Stir in butter, cream, garam masala, and kasuri methi. Cook 5 more minutes.
- Garnish with coriander and a drizzle of cream before serving.
For Rice:
- Rinse and soak rice for 20–30 minutes. Drain.
- Heat ghee in a pan, add cumin seeds, bay leaf, cardamom, and cinnamon.
- Add rice and lightly sauté for 1–2 minutes.
- Pour in water, add salt, stir once, and bring to a boil.
- Reduce heat, cover, and cook until rice is done (about 12–14 minutes).
- Let rest for 5–10 minutes, fluff with a fork, and serve hot with dal makhani.