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Before you jump to Daal Makhani recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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Therefore, it should be somewhat obvious that it’s easy to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to daal makhani recipe. You can have daal makhani using 25 ingredients and 22 steps. Here is how you achieve it.
The ingredients needed to cook Daal Makhani:
- You need 1/2 Cup Black Urad Daal
- Provide 10-11 Pieces Rajma
- Provide 1 Onion
- You need 3 Tomatoes
- You need 2 Green Chillies
- Provide 1 inch Ginger
- Take 1/2 Big Spoon Desi Ghee or Oil
- Get 1 Tablespoon Ginger Garlic Paste
- You need 50 gms Butter
- You need 2-3 Tablespoons Cream
- Get For Khade Masale:
- Prepare 1 Small Daal Chinni
- Take 1 Tej Patta
- Provide 2 Badi Elaichi
- Get 3-4 Laung
- Provide For Spices:
- Use 2 teaspoons Salt
- Prepare 1/2 Teaspoon Haldi Powder
- Get 1 Teaspoon Kashmiri Laal Mirch Powder
- Take 2 Teaspoons Dhaniya Powder
- Prepare 1 Teaspoon Amchoor Powder
- Prepare 1/2 Teaspoon Laal Mirch Powder
- You need 1/2 Teaspoon Sonth/ Ginger Powder
- Use 1/2 Teaspoon Garam Masala
- Use 1.5 Teaspoon Roasted Kasuri Methi
Steps to make Daal Makhani:
- Wash Urad Daal & Rajma properly, soak them in water for minimum 8 hours.
- Then after 8 hours, rub daal & Rajma pieces properly because this will help in starch formation & gravy will become thick.
- Then take a pressure cooker, add Khade masale in it with Daal & Rajma pieces, 1 Teaspoon Salt & 2 Cups Water.
- Now close the lid & give 6-7 whistles on medium flame.
- Meanwhile, grind onion finely into paste in a mixer grinder, grind tomatoes, Ginger garlic paste into fine purée in a mixer grinder.
- Slice Ginger & Green Chillies.
- Now after 6-7 whistles turn off the flame & let the pressure cooker depressurise naturally.
- After some time open the lid, keep the gas on medium-low flame & start daal kaadhna means making it’s gravy thick.
- Take some daal & grind it finely into starch liquid in a mixer grinder, this process will help in quick starch formation in daal.
- Stir it properly for 15-20 minutes.
- Then add sliced Ginger & Green Chillies in it & mix them properly.
- Keep stirring it till a thick layer of Malai is formed on top of daal & then turn off the flame.
- Now take a kadhai or a Haandi, add 1/2 Big Spoon Desi Ghee or Oil in it & keep the gas on medium flame.
- When ghee gets heated up, add onion paste in it & roast it till it becomes golden brown in colour.
- Then add 1/2 Teaspoon Haldi Powder, 1 Teaspoon Kashmiri Laal Mirch Powder & roast them for 30 seconds.
- Then add finely grinded tomato purée with 1 Teaspoon Salt in it so that they start releasing oil quickly.
- After 5-6 minutes, when oil is completely released, add daal in it with spices mix, 50gms Butter & mix them properly.
- Now close the lid & cook them for 5-10 minutes on low flame.
- After 5-10 minutes, open the lid & stir daal makhani properly.
- Then turn off the gas before adding cream in it as it will get burned.
- Add 2-3 Table Spoon Cream in it & mix it properly.
- Your Daal Makhani is ready to be served.
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