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Daal Makhani
Daal Makhani

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We hope you got insight from reading it, now let’s go back to daal makhani recipe. You can cook daal makhani using 25 ingredients and 22 steps. Here is how you achieve that.

The ingredients needed to prepare Daal Makhani:
  1. Provide 1/2 Cup Black Urad Daal
  2. Take 10-11 Pieces Rajma
  3. Use 1 Onion
  4. Prepare 3 Tomatoes
  5. Provide 2 Green Chillies
  6. Use 1 inch Ginger
  7. You need 1/2 Big Spoon Desi Ghee or Oil
  8. Get 1 Tablespoon Ginger Garlic Paste
  9. Provide 50 gms Butter
  10. You need 2-3 Tablespoons Cream
  11. Take For Khade Masale:
  12. Use 1 Small Daal Chinni
  13. Provide 1 Tej Patta
  14. Get 2 Badi Elaichi
  15. Prepare 3-4 Laung
  16. You need For Spices:
  17. Get 2 teaspoons Salt
  18. You need 1/2 Teaspoon Haldi Powder
  19. Provide 1 Teaspoon Kashmiri Laal Mirch Powder
  20. Provide 2 Teaspoons Dhaniya Powder
  21. Prepare 1 Teaspoon Amchoor Powder
  22. Provide 1/2 Teaspoon Laal Mirch Powder
  23. Get 1/2 Teaspoon Sonth/ Ginger Powder
  24. Use 1/2 Teaspoon Garam Masala
  25. Prepare 1.5 Teaspoon Roasted Kasuri Methi
Instructions to make Daal Makhani:
  1. Wash Urad Daal & Rajma properly, soak them in water for minimum 8 hours.
  2. Then after 8 hours, rub daal & Rajma pieces properly because this will help in starch formation & gravy will become thick.
  3. Then take a pressure cooker, add Khade masale in it with Daal & Rajma pieces, 1 Teaspoon Salt & 2 Cups Water.
  4. Now close the lid & give 6-7 whistles on medium flame.
  5. Meanwhile, grind onion finely into paste in a mixer grinder, grind tomatoes, Ginger garlic paste into fine purée in a mixer grinder.
  6. Slice Ginger & Green Chillies.
  7. Now after 6-7 whistles turn off the flame & let the pressure cooker depressurise naturally.
  8. After some time open the lid, keep the gas on medium-low flame & start daal kaadhna means making it’s gravy thick.
  9. Take some daal & grind it finely into starch liquid in a mixer grinder, this process will help in quick starch formation in daal.
  10. Stir it properly for 15-20 minutes.
  11. Then add sliced Ginger & Green Chillies in it & mix them properly.
  12. Keep stirring it till a thick layer of Malai is formed on top of daal & then turn off the flame.
  13. Now take a kadhai or a Haandi, add 1/2 Big Spoon Desi Ghee or Oil in it & keep the gas on medium flame.
  14. When ghee gets heated up, add onion paste in it & roast it till it becomes golden brown in colour.
  15. Then add 1/2 Teaspoon Haldi Powder, 1 Teaspoon Kashmiri Laal Mirch Powder & roast them for 30 seconds.
  16. Then add finely grinded tomato purée with 1 Teaspoon Salt in it so that they start releasing oil quickly.
  17. After 5-6 minutes, when oil is completely released, add daal in it with spices mix, 50gms Butter & mix them properly.
  18. Now close the lid & cook them for 5-10 minutes on low flame.
  19. After 5-10 minutes, open the lid & stir daal makhani properly.
  20. Then turn off the gas before adding cream in it as it will get burned.
  21. Add 2-3 Table Spoon Cream in it & mix it properly.
  22. Your Daal Makhani is ready to be served.

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