Dal Makhni is a popular dish originating from the Panjab region of the Indian sub continent. The primary ingredients in Daal Makhni are whole Black Lentils (Udad) with Red Kidney Been (Rajma) Butter and cream. Mostly it is served with Naan or Rice.
Dal Makhni Masala
Whole black gram (sabut urad) 1/2 cup
Red kidney beans (rajma) 2 tablespoons
Salt to taste
Ginger chopped 2 inch pieces
Butter 3 tablespoons
Oil 1 tablespoon
Garlic chopped 6 cloves
Onion chopped 1 large
Green chillies slit 2
Tomatoes 2 medium
Pick, wash and soak sabut urad and rajma overnight in three cups of water.
Boil sabut urad and rajma in three cups of water with salt for three whistles in a pressure cooker. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
Heat butter and oil in a pan., add ginger, garlic and onion and sauté till golden.
Add slit green chillies, tomatoes and sauté on high heat and sauté till the tomatoes are reduced to a pulp.
Add the cooked dal and rajma along with the cooking liquid. Add some water if the mixture is too thick. Add salt according to taste and SDS Dal Makhni Masala double the quantity of salt you added.
Simmer on low heat till the dals are totally soft and well blended.
Serve garnished with butter.
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