Dal makhani is a staple food originating from the Punjab. Dal makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and restaurants internationally. Dal Makhani’s popularity is due in part to its versatility and the rich vegetarian dish can be served as a main meal, included in a buffet or as an accompaniment to a principal meal.
- Whole Black Gram: 1 cup (Soaked Over night)
- Kidney Beans: 1/4 cup ( Soaked Over Night)
- Tomatoes: 2 medium chopped
- Ginger: 1/2 inch cut into thin strips
- Garlic: 6 finely chopped
- Green Chillies: 4 Chopped
- Whole Red Chillies: 2
- Red Chilli powder: 2 tsp
- Butter: 2 tbsp
- Onion: 1 small chopped
- Oil: 2 tbsp
- Water: 4 cups
- Salt as per taste
In a pressure cooker bring water to a boil.
Add whole black gram, kidney beans, tomatoes, half of the ginger and garlic. salt to taste and close the cooker.
Bring it to full pressure on high heat. Reduce the heat and cook for another 10- 15 mins.
Remove the cooker from heat and allow to cook naturally.
Open cooker, partially mash dal with a ladle.
Place the cooker on low heat add rest of the garlic and let it simmer to obtain a creamy consistency, stirring occasionally.
In a pan heat oil, add onion and fry till translucent, add rest of the ginger and continue frying till onions turn golden brown.
Add red chili powder and add the tempering to the simmering dal. Stir well.
Add butter, serve hot and enjoy.
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