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Dal Makhani 🍲

Ultimately fav a bowl of full of creamy, buttery Dal Makhani 😍 The kind that makes you want to sit back with some naan or rice and just dive in! Slow-cooked, rich, and oh-so comforting. 🌿✨

Made it using the most versatile cookware from @kraft_kitchenware .

Ingredients 📝
🌱 1 cup black urad dal (soaked overnight)
🌱 ¼ cup rajma (soaked overnight)
🌶️ 1 green chilli
🍃 2 bay leaves
✨ ½ tsp haldi
🧂 Salt to taste
🍅 2 cups tomato purée (from 4 boiled, peeled & blended tomatoes)
🧄 1 tbsp ginger-garlic paste
🌶️ 1 tsp red chilli powder
🌿 2 tsp kasuri methi (dry roasted & crushed)
🥄 1 tsp coriander powder
🥄 1 tsp garam masala
🧈 Butter as needed
🥛 Fresh cream to top

Method:
-Soak urad dal and rajma overnight.
-Pressure cook with green chilli, bay leaves, haldi, salt, and water for 4–5 whistles.
-In a pan, heat oil and add crushed kasuri methi and red chilli powder. Cook for a minute.
-Add ginger-garlic paste and sauté.
-Mix in tomato purée and cook for 3–4 minutes.
-Stir in coriander powder, garam masala, and salt. Cook again for 2 minutes.
-Add the cooked dal and rajma with water (or adjust with hot water).
-Stir continuously for 7–10 minutes, adding butter gradually.
-Let it simmer on low heat for 40–50 minutes.
-Finish with cream and more butter before serving.

[Dining with Dhoot, Recipes, Dal Makhani, Dal Makhani Recipes, Dal Recipes, Dals, Indian recipes, Quick Meals