Dal Makhani recipe is a flavourful and creamy dal recipe from north india. In dal makhani recipe, whole black lentil & rajma are cooked in a pressure cooker and mixed fresh cream and tempered with spices. Butter and cream give creamy texture in dal makhani.
Firstly, soak black lentils and kidney beans till 8 hours or overnight. Then take a pressure cooker and add soaked dal and rajma in it. Add water and salt. Cook till 6 whistles on medium flame.
Secondly, take a heavy bottom kadai and add oil and ghee or butter.
When oil and ghee heat, then add cumin, chopped garlic, cumin powder, coriander powder, red chilli powder, garam masala powder, black pepper powder and besan. Mix it gently and cook for 2 minutes on high flame.
Now add tomato puree and mix it. Cook for 5 minutes on medium to high flame or till oil starts separate from the sides of kadai.
Add chopped fresh coriander leaves and cream. Mix it properly and cook for 2 minutes on high flame and keep stirring.
Then add cooked rajma and dal. Add water along with them. Mix it gently. And adjust the consistency of dal makhani by adding more or less water. Cook for at least 30 minutes.
Now add butter in it and mix it. Cook again for 30 minutes.