Dal Makhani Recipe

Here's a **classic and flavorful Dal Makhani recipe** that's creamy, rich, and perfect for a comforting meal.

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## 🌿 **Dal Makhani Recipe**

### 📝 **Ingredients:**

#### For Pressure Cooking:

* 1 cup whole black urad dal (black gram)

* 2 tbsp rajma (kidney beans)

* 4 cups water

* Salt – to taste

* ½ tsp turmeric powder

#### For the Gravy:

* 2 tbsp butter (or ghee)

* 1 tbsp oil

* 1 large onion – finely chopped

* 1 tbsp ginger-garlic paste

* 2–3 medium tomatoes – pureed

* 1–2 green chilies – chopped (optional)

* 1 tsp red chili powder

* 1 tsp cumin seeds

* ½ tsp garam masala

* ½ tsp coriander powder

* ¼ cup fresh cream

* Salt – to taste

* 2 tbsp kasuri methi (dried fenugreek leaves) – crushed

* Fresh coriander – chopped (for garnish)

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### 🔪 **Instructions:**

#### Step 1: Soak & Cook Dal

1. Rinse and soak **urad dal** and **rajma** overnight (8–10 hours).

2. Drain and transfer to a pressure cooker. Add **salt**, **turmeric**, and **4 cups water**.

3. Pressure cook for **6–8 whistles** on medium heat until soft and mushy.

4. Mash slightly with a spoon and set aside.

#### Step 2: Prepare Masala Base

1. In a heavy-bottomed pan, heat **butter + oil**.

2. Add **cumin seeds**, let them splutter.

3. Add **onions** and sauté until golden brown.

4. Add **ginger-garlic paste** and sauté until raw smell disappears.

5. Stir in **tomato puree** and **green chilies**. Cook until oil separates.

6. Add **red chili powder**, **coriander powder**, **salt**, and **garam masala**. Mix well.

#### Step 3: Combine Dal & Simmer

1. Add the cooked dal mixture into the masala.

2. Stir and simmer on **low flame** for **30–40 minutes**, stirring occasionally.

3. Add water if needed to adjust consistency.

4. Add **cream** and **kasuri methi**, stir gently.

5. Simmer for another **5–10 minutes**.

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### 🍽️ **Serving Suggestions:**

Serve hot with:

* Butter naan

* Roti

* Jeera rice

* Steamed basmati rice

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### 💡 **Tips:**

* The longer it simmers, the richer the flavor.

* Add a little more butter for an authentic restaurant-style taste.

* Garnish with extra cream and coriander leaves before serving.

Would you like a **quick version**, an **instant pot method**, or a **low-fat version** too?