Daal Makhani

Daal Makhani is one of my favourite daals. The rich and thick daal is a treat to be eaten with parathas, roti but tastes best with hot steamed white rice. The daal is cooked in simmer for a long time and made with butter and garnished with cream.

Ingredients:

Black Daal( Whole Urad)- 1 Cup

Red Rajma- 1/4 Cup

Onion- 1 Big

Ginger- 2 inch piece

Garlic- 2 or 3 Cloves

Tomatoes- 3 Big

Heeng- 1/4 tsp

Salt- to taste

Mustard Seeds- 1/2 tsp

Cumin Seeds- 1/2 tsp

Spices:

Turmeric powder- 1/4 tsp

Coriander powder- 1/2 tsp

Red Chilli powder- 1/2 tsp

Daal Makhani Masala- 2 tsp ( I use catch brand) or Garam Masala- 1 tsp

Butter - 2tbsp + 1 tbsp for garnishing

Fresh Cream- 1/4 Cup

Coriander leaves- For garnishing

Procedure:

• Soak black daal and rajma together for overnight.
• Wash the daals and add it in pressure cooker along with 5 cups of water, heeng and a tsp of salt.
• Pressure cook in medium high for 2 whistles and then keep the gas in simmer and let the daals cook for further 40- 45 minutes. Once cooked let the cooker cool down and then open the cooker and mash the daals little with the back of ladle.
• Meanwhile grind onions, ginger and garlic together and keep separate.
• Grind the tomatoes also and keep separate.
• In a deep kadhai heat 2 tbsp of butter and add mustard and cumin and let them splutter.
• Once spluttered add the onion paste and saute till the paste turns golden brown.
• Add the tomatoes paste, salt and all the spices and cook till the paste starts leaving oil from side.
• Add the cooked daal and mix everything nicely. Keep the daal for simmering for atleast 1/2 an hour stirring in between.
• Add in remaining 1 tbsp of butter, fresh cream and coriander leaves and switch off the gas.

Serve hot with rice or rotis.

Sending this daal to hearth and soul blog hop event co hosted by my dear friend kankana.

Also to A.W.E.D started by DK and hosted by Ayeesha of Taste of Pearl City