Recipe to make Dal Makhni

 Input

  • 1 cup urad dal whole and 1/4 cup rajma soaked for 8 hours
  • 350 gm tomato paste (approx 5-6 tomato)
  • Ginger garlic paste
  • Salt, red chilli, kasuri methi
  • Butter, milk, fresh cream (malai)

Process

  • Boil urad dal and rajma. It may take 7-9 whistles 
  • Once boiled, check it to ensure that the rajma and dal are meshed well
  • Add butter to a wok, followed by ginger garlic paste
  • At this stage, add kashmiri red chilli
  • Add 350 gm tomato paste and let it cook. Remember cooking tomato will take a very long time. If not cooked properly, the raw tomato taste may be evident.
  • Tomato needs to be cooked before dal is added, else it would interfere with cooking process of dal
  • Add little salt to the wok 
  • Once tomato has been completely cooked, add the boiled dal 
  • Tomato will mix nicely with the dal
  • The cooking would still require 20-40 minutes
  • Since the mixture may start to become thick, keep adding milk as per requirement
  • Add butter and some salt at this stage as well. 
  • The color of dal would also continue to change 
  • At this stage, add Kasuri methi
  • Add home made fresh cream (malai) and allow the dal to cook further on medium flame
  • Adding garlic tadka on top is optional (I did not add it last time)

Output



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