Ingredients
Sabut Urad Daal(Black Gram) – 100 grams
Rajma or kidney beans – 10 grams
Onion – 1piece
Tomato – 1 piece
Garlic – 2 cloves
Ginger – 1 inch
Garam Masala Powder – 2 teaspoon
Turmeric Powder – 1 teaspoon
Red Chili Powder – 1/4 teaspoon
Chat Masala – 1 teaspoon
Butter – 1 inch cube
Green coriander – 2 teaspoon chopped
Hing (asafetida) – 1/4 teaspoon
Zeera (cumin seeds) – ¼ teaspoon
Red Chili – 1 piece
Oil or ghee for tempering
Fresh cream – 2 teaspoon
Procedure
Soak Daal and rajma for about 3-4 hours(or overnight).
Boil it in a cooker for 8-10 whistles.
Make a paste of onion, tomato, ginger and garlic in mixer.
Keep it aside.
Take a kadai and temper with asafetida, cumin seeds, whole red chilli.
Add tomato, onion, ginger and garlic paste .Sauté well.
To this mixture add fresh cream .
Pour the boiled daal and rajma mixture to kadhai.
Cook for 5 to 10 minutes.
Then add garam masala and chat masala powder over it.
The daal for better taste needs to be cooked over flame for little more time so that it thickens which adds to its taste and flavour.
Serve after garnishing with green coriander and butter cube.
Serve Daal Makhni with Roti, Parantha or rice.
Happy Cooking!!