Creamy Dal Makhani Recipe by Archana’s Kitchen

  • To begin making the Creamy Dal Makhani recipe, wash and soak black lentil and kidney beans together in enough water for at least 8 hours or for overnight.

  • Drain the water and wash thoroughly at least for 5 to 6 times.

  • The best way to make sure that it is purely washed, is that you can see clear water after washing them.

  • In a pressure cooker, add lentil, kidney beans, asafoetida , turmeric, salt, water, black cardamom and cloves and pressure cook for 2 to 3 whistle on high flame then lower the heat and let it cook for another 15 to 18 minutes.

  • When the cooker cools down completely, open it and check the cooked lentils should be very soft to touch.

  • You should be able to mash the both lentil and kidney beans with spoon if they are cooked completely.

  • If they are not cooked thoroughly, then pressure cook for 2 whistle more and add warm water if required.

  • Now heat a thick bottomed pan add 3 tablespoons butter in it.

  • Add cumin seeds and fry them until you see them into golden brown colour. Once cumin seeds are golden brown, then add chopped onions.

  • After 3 minutes or until onion turns in light golden colour add tomato puree, green chillies and grated ginger.

  • After 1 minutes add chilli powder, coriander powder and (add spices to adjust your taste) cook till the oil starts separating from the mixture.

  • Now add cooked lentils and simmer for 12 to 15 minutes. Add garam masala, cream and 1 tablespoon butter (if lentils will thicken after some time so make sure to add enough warm water for cooking).

  • Cook for another 5 minutes. Now creamy Makhani daal is ready to serve.

  • Garnish with fresh cream & butter and serve hot. Serve Creamy Dal Makhani with Jeera Rice and Tawa Parathas for a delicious meal.

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    Author: DelhiStyle

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