DAL MAKHANI WITH TANDOORI ROTI

Ingredients

For pressure cooking dal:

¾ cup whole black urad dal / sabut urad dal

¼ cup kidney beans / rajma

water for soaking

3 cups water, for pressure cooking

salt to taste

 

For Dal Makhani:

1-2 tbsp ghee / clarified butter

1 bay leaf / tej patta

2 large tomatoes, finely chopped

1 tsp ginger-garlic paste

½ tsp turmeric powder

one large onion, finely chopped

salt to taste

2 Tsp titbit Dal makhni masala 

1 cup water, or as required

2 tbsp fresh cream, or as required

few coriander leaves, chopped

 

For Tempering:

1 tbsp ghee / clarified butter

¾ tsp kashmiri red chilli powder, optional 

¼ tsp garam masala, optional

 

Instructions:

Pressure cooking dal:
  1. Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
  2. Add enough water and soak overnight or at least for 8 hours. Rinse the dal in a running water and transfer into a cooker. Add 3 cups of water. Add some salt to taste.
  3. Close the lid and pressure cook on medium flame for 5 whistles or till the dals are cooked completely.

 

Dal Makhani Recipe:
  1. In a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.

then add finely chopped onions and saute till they change in colour.

  1. Once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.

Now add chopped tomatoes and cook till they are soft.

  1. Add tit-bit Dal Makhani Masala and cook the masala for a minute.
  2. Once the masalas start releasing oil from sides, add cooked dal and give a good stir.

Adjust the consistency by adding 1cup of water or as required. Boil for 15 minutes or more till the dal absorbs flavour and turns thick.

  1. To get the creamy texture, add 2 tbsp of fresh cream. You can also skip or increase the amount of cream according to your preference.
  2. Top up with fresh coriander leaves.

 

Tempering:

 

  1. Heat tadka pan, and add a tbsp or more ghee. Once it begins to melt, add hing.
  2. Also add chilli powder and garam masala (optional). Fry for 2-3 seconds and immediately pour the tempering over dal makhani. Give a good mix to get bright colour and flavour.

Serve dal makhani with jeera rice or garlic naan.