Dal Makhani / Bukhara Dal Recipe

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Dal Makhani / Bukhara Dal Recipe


Ingrediants:

  • Rajma 1 cup
  • Black urad Dal 1 cup
  • Butter 50-60gms
  • Tomato 4nos
  • Ginger 2 inch
  • Red chilli Powder
  • Coriander powder
  • Whole garam masala: cinnamon,cardomom,bay leaf,cloves.
  • Salt
  • Kasthuri methi 

Directions:

Take a cup of small light coloured rajma. This rajma suits for this recipe
Black urad Dal 1 cup
Soak for at least 4 hours.or else soak for an hour and pressure cook for 15-20 whistles
Dal after 4 hours soaked well
Now, adding rajma,black urad Dal,ajwain,red chilli powder,salt and pressure cook it for 5-6 whistles and simmer it for 5 mins.
Rajma cooked well
Should be in a mashy consistency
Heat up the pressure cooker and add some oil
Whole garam masalas. Cinnamon,ccardomom,cloves,bay leaves
Add the whole garam masala into it.
Adding slices of ginger and allow it to cook well for a minute.
Meanwhile, take 4 tomatoes and blend it in a mixer.
Ginger cooked well.
Adding tomato puree and allow it to boil
Add red chilli powder,corriander powder,salt.
Adding a pinch of turmeric powder
Let it cook for 2-3 minutes
Adding 20gms of butter,left we'll use later.
Adding the Dal cooked water and allow it to boil
Mash the Dal nicely
Add Dal and mix well without any lumps
Allow it cook for 10 mins in a low flame
Add kasthuri methi, it will give you a nice flavour and aroma to the gravy
Adding some more butter
Close the pan tightly and allow to cook for 15-20 mins in a low flame.
Dal Makhani is ready 😀 It goes well with Jeera rice/ ghee rice and pulka.

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