Follow these steps for perfect results
Black Urad Dal
soaked overnight
Rajma
soaked overnight
Cumin Seeds
Kashmiri Red Chilli Powder
Tomato Puree
Cream
Butter
Milk
Garam Masala Powder
Cardamom Powder
Kasuri Methi
crushed
Salt
Water
Soak black urad dal and rajma overnight.
Add soaked dal and rajma to a pressure cooker.
Add milk, water, garam masala, cardamom powder, salt, and red chili powder to the pressure cooker and mix well.
Pressure cook for 5-6 whistles, then reduce heat and simmer for 20-25 minutes.
Turn off the heat and let the pressure release naturally.
Heat butter in a कढ़ाई (Indian wok).
Add cumin seeds and let them crackle for 10 seconds.
Add tomato puree and cook for 3-5 minutes.
Add the cooked dal and salt, and let it simmer.
Add cream and simmer for 5 minutes on low heat.
Turn off the heat.
Serve Dal Makhani with ajwain tomato bhindi and tawa paratha for lunch.
Expert advice for the best results
Soak the dal and rajma for at least 8 hours or overnight for best results.
Adjust the amount of red chili powder to your spice preference.
Garnish with fresh cream and a dollop of butter before serving.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Serve hot in a bowl, garnished with cream and butter.
Serve with naan, roti, or rice.
Serve with a side of salad or raita.
Warms and enhances the meal.
Discover the story behind this recipe
A popular dish in North Indian cuisine, often served at special occasions and celebrations.
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