INGREDIENTS:
(Serves 4)
- 1 cup of black gram
- Salt
- Water
Tempering:
- 1 Bay leaf
- 1 small Cinnamon stick
- 1 Star Anise
- 1/4 tsp black cumin
- 1/2 tsp salt
- 1/2 tsp red chilli powder
- 3 tbsp butter/ ghee
- 2 chopped onions
- 2 tbsp ginger garlic paste
- 3-4 tomato puree
- 2 Green Chilli
- coriander leaves
- water
- 1 tsp cumin powder
- 1 tsp garam masala
- Dried methi leaves - a pinch
- Butter
- 1/2 tsp red chilli powder
- Fresh Cream
Method
- In a pressure cooker add black gram, salt, and water & keep it for 4-6 whistles depends on cooker.
- In a pan add ghee/butter and tempering ingredients, onions and cook it until the onions turn brown.
- Add ginger-garlic paste, tomato puree, salt, red chili powder,garam masala,cumin powder and coriander leaves.
- Check if the dhal is cooked and add it to the tadka and cook it for 10-15 minutes.
- In other pan add butter, red chili powder and pour it over dhal and add coriander and fresh cream.
Dhal Makhani is ready to be served!
Thanks for watching.
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