Ingredients: 1 cup urad whole dal (black gram) 1/2 cup rajma (red kidney beans) 1/2 cup cream 4 medium size tomatoes 1 tablespoon grated ginger 1 tablespoon spoon ghee 1-2 teaspoon dried mango powder (amchur) 1-2 teaspoon coriander powder 1/2 teaspoon asafetida (hing) 1 teaspoon cumin seeds 1 tablespoon dried pomegranate powder (dry anardana powder) 1 teaspoon red chilli 4 green chillies (to taste) 4 leaves of green coriander Salt to taste
Method: 1. Wash dal and rajma (kidney beans) 2. Add dal and rajma to a pressure cooker 3. Grind tomatoes and add this paste to the pressure cooker 4. Add 5 cups of water and 1 tea spoon salt to the pressure cooker 5. Cover pressure cooker with its lid, let it whistle 8-9 times and let it cool down 6. On the side to make Tadka. Add ghee to a pan and heat it. Once hot, add cumin, ginger, asafetida, mango powder, coriander powder, pomegranate powder, red chilli and green chillies one by one. Stir well for a minute and turnoff the stove. 7. Open the lid of the pressure cooker and add tadka to it. Add ¼ cup of cream and stir well. 8. Cook for 15-20 minutes. 9. Pour mixture to a serving bowl. 10. Garnish with cream and green coriander. 11. Serve with Indian breads and salads.
Recipe Servings: 4 Prep Time: 5 mins Cook Time: 45 mins Total Cook Time: 50 mins Difficulty Level: Easy
About Dal Makhani Recipe: It’s a good source of protein and luscious vegetarian recipe from North India.
