Dal Makhani

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Preparation time
15 mins
Cooking time
40 mins
Difficulty
moderate
Meal course
Lunch
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3 Cups
Black Gram / Black Lentil
1/4 cup
Rajma / Kidney Beans
2 tsp
Ginger (Grated)
2 tsp
Finely Chopped Garlic
2 Pcs.
Clove
1 Piece
Bay leaf
0 As per taste
Salt
1 1/2 tsp
Red Chili Powder
2 tsp
Cumin Coriander Powder
1 tsp
Garam masala
1 tsp
Turmeric powder
3 Cups
Water
1 cup
Tomato Puree
1 Piece
Green Chili
1 1/2 Cups
Crushed Onion
2 tbsp
Oil
2 tbsp
Ghee
3 tsp
Fresh Cream
Dal Makhani
  1. Soak whole black Gram and kidney beans overnight (or 6-7 hours) in 5-6 cups of water. In a pressure cooker add the black lentil, kidney beans, finely chopped garlic, grated ginger, cloves and bay leaf along with the water and salt (make 4-5 whistles in pressure cooker).
  2. Take a heavy bottom pan on medium flame, then heat the oil and Ghee. add some cumin seeds.
  3. Once the cumin seeds crackle add roughly chopped green chills and crushed onion stir it until the mix turns golden.
  4. Add tomato puree and dry masala (red chili powder, turmeric powder, garam masala, cumin coriander powder, salt) and saute it for 2 minutes.
  5. Now, mix it with black gram mixture. and cook it for at least 25 minutes on slow flame. (Add little bit of water if required and boil it).
  6. Turn of the gas after 25 minutes pour it in a serving bowl and add 3 tbsp fresh cream before serving.

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