Dal Makhani | Red kidney beans & black gram curry-How to make-Step by step photos

Cuisine Style: North India | Cooking Time: 20 minutes | To Serve: 4 | Take with: Idli, Dosai, Rice, Chapathi, naan | Type : Gravy, kulambu, Curry, Masala

Dal makhani is rich and delicious gravy for rice, chapathi or naan. Combination of black gram [Whole urad dal] & red kidney beans [Rajma] give flavourful & protein packed curry.

Ingredients

• Rajma [Red kidney beans] - 1/4 cup
• Black gram [Whole urad dal] - 1/4 cup
• Tomato - 4
• Onion - 1
• Ginger - 1 tbsp
• Garlic - 4 cloves
• Green chilli - 1
• Cashew nut - ¼ cup
• Fresh Cream / curd- 3 tbsp
• Turmeric powder - 1 tsp
• Red chilli powder - 1 tbsp
• Garam masala - 1 tbsp
• Coriander powder - 1 tbsp
• Nutmeg scraps [fresh] - ¼ tsp
• Kasoori methi powder - 1 tbsp
• Coriander leaves - 2 tbsp
• Cinnamon stick - 1/2
• Bay leaves - 1
• Cumin seeds - 1 tbsp
• Sugar - 1 tsp
• Salt to taste
• Butter - 2 tbsp
• Oil - 2 tbsp
• Water as needed

Preparation

• Wash and soak black gram & red kidney beans for 8 hours or overnight.
• Then cook till soft with salt & turmeric powder
• Boil tomato till soft then peel off the skin, put it in a mixie jar grind to fine puree
• In a mixie jar add ginger, garlic & onion coarsely grind.
• In a mixie jar add cashews & curd grind to smooth paste
• Heat butter and oil in a pan then add cinnamon, bay leaf & cumin seeds
• Add ginger, garlic and onion mixture saute for 3 min
• Add tomato puree, turmeric powder, red chilli powder, garam masala powder & coriander powder mix well, cook till soft.
• Add cooked black gram & red kidney beans mix well.
• Add water cook on low flame for 8 to 10 min
• Add cashew nut paste cook for 5 min
• Add salt, sugar, nutmeg scarps and kasoori methi powder & mix well.
• Once gravy is ready cut of heat and garnish with chopped coriander & butter serve hot with roti, naan, rice, chapathi, paratha, idly or dosa

How to make dal mahani step by step photos

Black gram

Rajma

Soaked rajma and whole urad dal

Boil till soft [Apr 25 min], You can pressure cook it for 4 whistles

Now its ready, keep it aside

Boil tomato

Drain water, peel off skin

Grind to fine puree

In a mixie jar add ginger & garlic

Add onion

Onion, garlic & ginger mixture ready, keep it aside

Add cashews & curd, grind to smooth paste

Cashew paste ready

Heat 2 tbsp oil & butter

Add bay leaf, cinnamon

Add cumin

Add onion, garlic, gigner mixtrue saute till raw smell out

Add green chilli

Add tomato puree

Saute till oil separates

Add turmeric, red chilli power, garam masala, coriander powder & nutmeg scraps

Add boiled rajma & black gram

Add salt

Boil for 8 to 10 min

Add cashew curd mixture & 1 tsp sugar

Cook for 5 min on medium flame

Add coriander

Add kasoori methi[dried fenugreek leaves]

Add butter, cut off heat

Dal Makhani-Instant

Dal Makhani

Red kidney beans & black gram curry