- 4 People
- 40 Mins.
- ½ cup whole black gram (sabut urad)
- 2 tablespoons red kidney beans (rajma)
- Salt to taste
- 1 teaspoon red chilli powder
- 2 inch pieces of ginger chopped
- 3 tablespoons Nutralite butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 6 cloves garlic chopped
- 1 large onion chopped
- 2 slit green chillies
- 2 medium tomatoes
- 1 teaspoon garam masala powder
Method to make Dal Makhani
Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.
Boil sabut urad and rajma in three cups of water with salt, half the red chilli powder and half the ginger for 3 whistles in a pressure cooker.
Open the lid to check if the rajma is completely soft. If not, cook on low heat till the rajma turns soft.
Heat butter and oil in a pan. Add cumin seeds.
When they begin to change colour, add ginger, garlic and onion and sauté till golden.
Add slit green chillies, tomatoes and remaining chilli powder and sauté on high heat till the tomatoes are reduced to a pulp.
Add the cooked dal and rajma along with the cooking liqueur. Pour some water if the mixture is too thick.
Sprinkle garam masala and salt to taste. Simmer on low heat till the dals are totally soft and well blended.