Restaurant style creamy dal makhani
A creamy and tasty dal. Serve as a main dish with Indian breads !!!
1/2 cup ( 100 ml ) whole urad dal (Indian standard measuring cup of 100 ml / 4 oz capacity)
1/4 cup ( 30 g or 2 tablespoons ) rajma ( red kidney beans )
2 cups water (400 ml) Indian standard measuring cup of 200 ml / 8 oz capacity
Other ingredients for final cooking:
1 onion, roughly chopped
8 cloves garlic, chopped
½ - inch piece ginger, chopped
Wash and soak whole urad dal and rajama in 2 cups (400 ml) water for 6 hours. Do not drain out water. Finally mix with chopped onion, ginger and garlic. Boil in a pressure cooker for 30 minutes (reduce heat to medium after 2 nd whistle and cook for 25 minutes on a medium heat till done and soft). Allow the cooker to cool naturally. 0pen the lid and slightly mash boiled dal - rajma mixture with a ladle. Dal - rajma mixture will be thick in consistency. Reserve stock / cooked water.
1 teaspoon Kashmiri red chilli powder
30 ml (2 tablespoon) tomato puree
2 teaspoon butter
½ teaspoon salt (or to taste)
Extra ¼ cup (50 ml or 3 tablespoons) water
2 teaspoon chopped coriander leaves
In a heavy bottomed vessel or wide non - stick pan, mix cooked dal - rajma mixture with tomato puree, Kashmiri red chilli powdre, butter and salt to taste. Mix all the ingredients well. Adjust with ¼ cup (50 ml) water if required. Not more than 3 tablespoon. Cover with a lid and cook on a low heat for 30 - 35 minutes ( stir occasionally ) or till done / dal - rajma well mixed with all the spices / gravy thickens / creamy gravy. Serve as a main dish with any Indian breads of your choice.