Dhaba style Dal Makhni Recipe
Made with Nourish Rajma, Urad Dal
120 MIN
5 Servings
Dinner
1 votes
Ingredients
- 1 cup Nourish whole Urad Dal
- 1/4 cup Nourish Rajma
- 4 cups water
- 2 tablespoons Nourish Desi ghee
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chillies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 cup heavy cream
- 4 Green cardamom
- 4 Black cardamom
- 1-inch Cinnamon
- 2 Tej patta
- Salt to taste
- Fresh coriander leaves for garnish
Methods
Soak and Cook the Dal and Rajma
Take your urad dal and rajma and soak them overnight. Drain the remaining water and cook them in a pressure cooker by adding 4 cups of water. Cook them until they are tender.
Prepare the Masala
Take a pan and heat Desi Ghee on medium heat. Add jeera and chopped onion and let them splutter until they are golden brown. Add ginger garlic paste, and green chillies and saute them until you smell their fragrance. Now add tomato puree, red chilli powder, haldi, dhania powder, and black and green coriander in the mix and them cook until the oil separates.
Combine Dal and Rajma with Masala
Add your cooked dal and rajma to the masala and mix them well. Now add water according to your desired consistency. Let it sit for 30 minutes on simmer. Stir occasionally.
Finish with Cream and Spices
Add heavy cream and garam masala along with Dalchini for flavour, thickness and fragrance. Let it sit on simmer for another 10 minutes.
Garnish and Serve
Garnish with fresh dhaniya leaves and serve your delicious dal makhni with naan, roti or steamed rice.
Tips
If you want the thick and creamy texture then mash some of the rajma and dal at the base. Let your dal sit for at least one hour before serving. It will bring out all the flavours. That’s how you’ll get the authentic taste of dal makhni. Add a dollop of butter in the end to get a buttery taste.
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