How many of you can say that this is not one of your favourites? Just the name of Dal Makhani is enough to make many of us drool. It is made with mixed lentils with lots of butter and cream and goes well with any of the Indian bread specially naan or rice. Dal Makhani is one thing which you would find in most North Indian restaurants around the world and is probably among the most ordered dishes too. It’s easy to be made at home and if you have not tried preparing it by yourself yet, then try making it with this simple recipe. Don’t forget to make a lot of it as it tastes just as great the next day as well.
Ingredients needed for Dal Makhani with sauce
- Black urad – 1 cup
- Rajma – 1/2 cup
- Desi ghee – 2 tsp
- Ginger Garlic paste – 2 tsp
- Salt to taste
- Red Chili powder – 1 tsp
- Turmeric – 1/2 tsp
- Butter – 2 tbsp
- Ginger paste – 1 tsp
- Yogurt – 5 tbsp
- Tomato puree – 5 tbsp
- Fresh cream – 1/2 cup
- Coriander leaves to garnish
How to make Dal Makhani with creamy sauce
Wash and soak black urad and rajma together overnight.
Drain the excess water, put the soaked lentils in a pressure cooker with 5 cups of fresh water, ghee, salt, red chili powder, turmeric and ginger garlic paste.
Boil till the dal is mushy.
Heat butter in a pan, add ginger paste, yogurt, tomato puree and cook for a minute.
Mix with cooked dal in the pan and cook for another 5/6 min.
Add fresh cream and cook for a min.
Garnish with some fresh cream and coriander leaves and serve hot with naan. Enjoy!