How to Make Dal Makhani

First, soak the lentils and rajma overnight and then cook them in a pressure cooker. For this, I have taken a large pressure cooker.

1. Add the rajma and black urad dal into the cooker.
2. Using the same glass used for measuring the lentils, add three glasses of water.
3. Add a teaspoon of salt.
4. Close the lid of the cooker and place it on the gas stove. Cook until it gives one whistle on high heat, then reduce the heat to low and let it cook for three more whistles.
5. Once done, open the cooker to check if the rajma is cooked properly. Set it aside.

Now, let’s prepare the spices for Dal Makhani:

1. Turn on the gas and heat a pan. Let it heat well.
2. Add finely chopped onions and sauté them on high heat until they turn golden brown.
3. Add ginger-garlic paste and mix well. Sauté for about 2 minutes.
4. Add turmeric powder, coriander powder, cumin powder, garam masala, and salt.
5. Add tomato puree and mix well. Cook for 8-10 minutes on medium heat, stirring occasionally.
6. After 10 minutes, add fresh cream and mix well. Ensure that the cream does not curdle.
7. Add butter and mix until it melts. Turn off the gas.
8. Add Kashmiri red chili powder and mix well with a spoon.
9. Add this prepared mixture to the cooked dal and mix thoroughly.

Your Dal Makhani is ready and has a beautiful color. Serve it in a large bowl. You can serve it with rice or roti. Garnish with fresh cream or homemade butter.

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