INGREDIENTS
- 1 cup black urad dal, soaked overnight
- 2–3 tbsp rajma (kidney beans), soaked overnight
- 2–3 tbsp Shilpa’s Masala Mill Spice Mix for Makhani Gravy
- 1 cup milk
- 1–2 tbsp ginger-garlic paste
- 1–2 tomatoes, puréed
- 2–3 tbsp ghee
- Butter
- Fresh cream
- A little Kasuri methi
- 1 tsp Shilpa’s Masala Mill Garam Masala
- Honey (optional)
INSTRUCTIONS
- Mix the Makhani Gravy Spice Mix with the milk and keep it aside.
- Pressure cook the soaked urad dal and rajma with salt until soft.
- Heat the ghee in a kadhai.
- Add the tomato purée and ginger-garlic paste.
- Add red chilli powder if you prefer a spicier dal.
- Cook until the oil starts separating.
- Add the prepared milk and Makhani Gravy Spice Mix.
- Cook for a few minutes.
- Add salt and the boiled urad dal and rajma.
- Lightly mash the dal using a potato masher if needed.
- Cook for a few minutes.
- Add the reserved cooking liquid from the dal or water as required.
- Cover and simmer for 5–10 minutes.
- Add butter and Kasuri methi, then simmer for another 5–10 minutes.
- Stir in the garam masala.
- Add fresh cream and honey if desired.
- Your quick and easy Dal Makhani is ready.
- Garnish with a dollop of cream, butter and chopped coriander leaves.
- Serve hot with naan, paratha or steamed rice.
SPICE LEVEL: 🌶
