Mamta Agro Veda has come up with the Punjabi style dal makhani recipe. Read this dal makhani blog here to learn to cook this tasty dish and eat with your family.
If you are looking for the best dal makhani recipe, then you need to stay and learn to cook dal makhani. After reading this recipe blog, you will be able to cook Dal Makhani at home.
Steps to cook Dal Makhani at home
First of all, you have to soak the ¾ cup urad dal and ¼ cup Rajma in water so that both can rise and get soft. Generally, it takes 8 to 9 hours. When it gets soaked with water, you can wash it out to remove stickiness or other irrelevant ingredients. After doing this, you can keep them in a three ltr pressure cooker. Cook the urad dal and Rajama until 18 to 20 whistles on high flame. If your urad and rajma are still undercooked, then you can keep giving heat for 3 to 4 more whistles. To ensure they are cooked, you can mash on fingers because it helps you to understand you are ready to move with the next steps.
After this, you can take two large chopped tomatoes and keep them in a jar to make the tomato puree.
The actual cooking process starts because you need 2 to 3 tsp of butter in the pan and proper heat. Then whole spices including ⅕ tsp cumin seeds, two green, and one black cardamom, cinnamon, and Tej Patta. Now fry all these ingredients. When you fry them properly, then add chopped onions, and stir them on low flame.
After saute, add ginger and garlic paste and stir and saute them one more time. Now add one green chili and mix it with other ingredients. When you are done with this can add the tomato puree you created earlier. Add red chili powder and then add 2 or 3 nutmeg powder and mix these on low flame.
Now add the cooked or boiled urad and rajma to it. Mix it properly and also add a cup of water and now mix wisely. When you see your dal makhani is getting thicker during this slow cooking, you can add salt as per your taste. At last, add cream, mix it very well, and serve your kids and family members with rice.