One Pot Dal Makhani Recipe

step 1

• STEP 1.Soak ¾ cup whole black urad dal and ¼ rajma (red kidney beans) for 8 hours or overnight.

step 2

• STEP 1.In a preheated pressure cooker add 1 tbsp ghee, 2 green chilies chopped, 2 inch ginger finely chopped, 2 cloves garlic chopped. Saute till the aromas come through.

step 3

• STEP 1.Next add 1 tomato chopped, 1 torn bay leaf, 1 inch cinnamon stick (dalchini) broken, ½ tsp turmeric (haldi) powder, 1 tsp cumin (jeera) powder, ½ tsp garam masala powder, ¼ tsp cardamom (elachi) powder. Saute for 3 to 4 minutes till the tomatoes become soft and mushy.

step 4

• STEP 1.To this add ¾ cup soaked urad dal and ¼ cup soaked rajma, salt to taste. Stir well.

step 5

• STEP 1.Add water upto 2 inches above the level of the dals. Close the cooker and pressure cook for 35 to 40 minutes. When cooked, turn off the heat. Allow the pressure to release naturally. Check that the dals are cooked. Keep aside.

step 6

• STEP 1.Heat a pan and add 1 tbsp ghee or butter and allow it to melt. Then add 1 tsp cumin seeds and allow to crackle. Then add the cooked dal and 1 tbsp malai (cream) stir to mix well. Check the salt and masala and adjust accordingly.

step 7

• STEP 1.Simmer for 15 to 20 minutes till dal makhani becomes soft and creamy. Mash the dal with the back of the ladle while it is simmering.

step 8

• STEP 1.For a tandoori flavour, place 2 pieces of coal on the flame for a few minutes and heat them till red hot.

step 9

• STEP 1.Place the red hot coals in a small steel bowl/ katori and put the bowl in the centre of the pan. Add 1 tsp of ghee or oil to the hot coals and cover the pan. The addition of ghee will make the coal smoke and the captured smoke will add flavour to the dal makhani. Keep the pan covered for a minute or so. Open and remove the katori and coal.

step 10

• STEP 1.Lastly, add 1 tsp kasuri methi ( dried fenugreek) and simmer for a few minutes. Dal makhani is ready to be served.