Dal Makhani Recipe

Steps To Prepare

• STEP 1.Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight.

Cooking Directions

• STEP 1.In the morning, drain the water in which the dal and rajma were soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt.
• STEP 2.Add around 3.5 cups water. Pressure cook on high to medium heat for 10 whistles, then lower the heat to low-medium and cook for another 10 minutes. In total, there need to be around 15 to 20 whistles.
• STEP 3.Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest and let the dal simmer while you make the masala.
• STEP 4.Make the masala in a large pot/pan, heat 2 tablespoon butter and 1 tablespoon ghee on medium heat.
• STEP 5.Once the butter melts and is hot, add the finely grated onion.
• STEP 6.Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn’t burn and keep on medium heat.
• STEP 7.Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.
• STEP 8.Let it simmer on low heat uncovered for around 45 minutes. Stir often (every 10 minutes or so) else the dal will stick to the bottom of the pot. You will also need to add water.
• STEP 9.Add sugar and mix after the dal has simmered for 45 minutes.
• STEP 10.Also, add the remaining 1 tablespoon butter and 1/4 cup cream. Mix well.
• STEP 11.Simmer for 10 more minutes on low heat after adding the cream. Dal will become really creamy by now.

Storage And Serving Method

• STEP 1.Serve hot and spicy with some crispy butter naan.