Daal makhani

Buttery and creamy daal makhani with crispy paratha and rice. Food that warms the soul ❤

Recipe

Ingredients
• Whole urad dal (Black gram) – 2 cup
• Chana dal (Soaked for 4 hours) – 1/4 cup
• Rajma (Soaked overnight) – 1/2 cup
• Oil – 2 tbsp
• Hing (Asafoetida) – 1/4 tsp
• Jeera – 1 tsp
• Cloves – 2
• Finely chopped garlic – 8 to 9 medium
• Finley chopped green chillies – 3
• Finely chopped onions – 2 medium
• Finely chopped tomatoes – 3 medium
• Turmeric powder – 1/4 tsp
• Kashmiri red chilli powder – 1.5 tsp
• Coriander powder – 2.5 tsp
• Garam masala – 1 tsp
• Salt – To taste
• Butter – 1 tbsp
• Fresh cream – 1/3 cup
• Fresh coriander leaves

1. Drain the soaked rajma and chana daal. Pressure cook the urad daal, chana daal and rajma with some salt

2. Heat oil in a kadhai and add hing, cumin seeds. Once the cumin seeds crackle, add green chillies, garlic and cook for a minute

3. Add onions and cook well until they turn brown. Add tomatoes and cook until they turn soft and pulpy

4. Add the dry spices and salt. Mix well and cook until the oil separates

5. Add the onion tomato mixture to the pressure cooked dal and mix well. Pressure cook this again for 1 whistle so that the dal makhani absorbs the spices well

6. Add butter, fresh cream and mix well. Finally, cook the dal makhani for 4-5 minutes and add coriander leaves

Serve hot with paratha, rice or any side of your choice and enjoy this delicious rich homemade daal 🥣