Daal Makhni

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Daal Makhni. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Daal Makhni is one of the most favored of current trending meals in the world. It's appreciated by millions daily. It is easy, it is fast, it tastes delicious. They're fine and they look wonderful. Daal Makhni is something that I have loved my entire life.

Many things affect the quality of taste from Daal Makhni, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Daal Makhni delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Daal Makhni is 2 serves. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Daal Makhni estimated approx 40 minutes.

To get started with this recipe, we have to prepare a few components. You can have Daal Makhni using 11 ingredients and 10 steps. Here is how you cook that.

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Dal Makhani is one of the most popular lentil recipes from North Indian made with Whole Black gram and Kidney Beans.

Ingredients and spices that need to be Take to make Daal Makhni:

1. 200 gm whole black lentils (whole urad dal)
2. 50 gm red kidney beans
3. 3 cup water
4. Salt as per taste
5. 4 tsp oil
6. 6 tbsp tomato puree
7. 2 tbsp onion,garlic and ginger paste
8. 1 tsp chili powder
9. 1 tsp garam masala
10. 1 tsp Kashmiri red chili
11. Cream or butter

Instructions to make to make Daal Makhni

1. Firstly,wash the whole black lentils and red kidney beans,drain the water.
2. Soak both whole black lentils and kidney beans overnight in enough water for 8 to 9 hours.
3. In the morning, drain the water, transfer them into the pressure cooker, Add 3 cups water, salt and cover the lid
4. Pessure cook for 10-15 whistles on a high flame, till both the whole black lentils and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.
5. Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers.
6. Heat oil in a pan, once oil is hot add onion, ginger, garlic paste and stir about 2 minutes until golden brown, add tomato puree,red chili,kashmiri chilli and salt stir and cook again for 2 minutes
7. Add boiled daal,garam masala and mix to combine.
8. If its look thick,use some boiled water
9. Set gas on low flame, cover the lid and cook about 30 minutes
10. Add cream and butter before the serve

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