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Makhani DalMakhani dal is a Punjabi cuisine, which is prepared with butter and cream. It is rich, high in calories and spicy. If you want, reduce the quantity of chilies to make it less hot.
Ingredients you will need to make this recipe: Black gram (urad dal) : . . . . . . . . . 1 cup Kidney bean ((rajma) : . . . . . . . . 1/4 cup Onion (pyaj) : . . . . . . . . . . . . . . 1 small Coriander powder (dhania) : 2 table spoon Cumin seed (jeera) : . . . . . . . 1 tea spoon Garam masala powder : . . . . . 1 tea spoon Ginger paste (adrak) : . . . . . 1 table spoon Garlic paste (lasoon) : . . . . . 2 table spoon Red chili powder (lal mirchi) : 1 table spoon Turmeric powder (haldi) : . . . . . 1 tea spoon Tomatoes (tamater) : . . . . . . . . . . . two Butter (makkhan) : . . . . . . . . . 75 grams Cream (malai) : . . . . . . . . . . . . 1 cup Oil (tel) : . . . . . . . . . . . 2 table spoon Salt (namak) to taste
Soak black gram and kidney bean for four to six hours. Add turmeric powder, finely chopped onion and salt and pressure cook for ten to twelve minutes. Mash cooked dal with the back of ladle. Heat oil in vagharia (small pan) and add cumin seed, coriander powder, garam masala powder, ginger paste, garlic paste, and red chili powder. Fry for a minute and then add finely chopped tomatoes. Cook it for two minutes and then add this temper in dal. Add butter and cream and cook makhani dal on slow flame for ten minutes.
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