Ingredients

• 200 g - black urad dal
• 50 g - rajma
• 4 - medium sized tomatoes
• 3 - medium sized onions
• 1.5 tbsp - crushed ginger
• 3 - green chillies, finely chopped
• 1/2 tsp - turmeric powder
• 2 sticks - cinnamon
• 1 - black cardamom
• 5 - green cardamoms
• 2 tsp - red chilli powder
• 1 tsp - cumin seed powder
• 2 tbsp - fresh cream/ malai
• A few - finely chopped coriander leaves
• Sufficient water to boil the dal
• 1 tsp - garlic paste
• 2 - bay leaves
• 5 tbsp - ghee
• 4 - cloves

How to Make Homemade Dal Makhani

• Wash, soak the dal and rajma in sufficient water for 8 hours
• Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger and 1 tbsp ghee
• Pressure cook first on a high flame
• Simmer for 30 minutes or cook till the dal is done
• Lightly heat the remaining ghee in a kadai
• Add onions and green chillies
• Saute on a low flame till the onions turn pink
• Add the tomato puree, 1/2 tbsp crushed ginger, garlic paste and little salt Saute for few minutes
• Add red chilli powder and cumin seed powder
• Saute on a low flame till oil separates
• Add the onion tomato mixture to the dal Mix well.
• Cook on a low flame for 15 to 20 mins till the masalas and the dal are well blended
• Garnish with fresh cream or malai and coriander leaves.
• Serve hot with hot phulkas, steamed rice and onion rings.