Ingredients vegetarian 2 servings

• 1 bowl Kaali daal
• little Hari moong daal (green)
• little Chana Daal
• little Rajma
• 1 tsp Hing
• Oil
• 3 tsp Ginger garlic paste
• Salt to taste
• Red chili powder
• Garam masala
• Dhania powder
• 2 moti elaichi
• a pinch of haldi
• Tomato Puree
• Ghee/butter/cream Optional
• Dhania for garnishing

Directions

1. In a pan take kaali daal, a little bit of green moong daal, mothi/rajma, & chana daal. Wash it well & keep aside w/a little bit of water for 30 mins. (It's ok even if u don't soak it)
2. Now in a pressure cooker add the daal with good amount of water & a pinch of hing. Put it on high flame, Close the lid & add the weight, after the first whistle shut the heat.
   
3. After a few mins when the pressure drops, open the cooker lid & drain the hing water out, you may leave a little bit of water in if you wish.
4. Add some fresh water & put it back on the flame, add some ginger garlic paste (I add a good amount), then add some cooking oil, a pinch of haldi, dhania pdr, red chilli pdr, garam masala, a moti elaichi (it gives it a nice roasted flavor), mix well then add some tomato puree, salt.
   
5. Put the lid on with the pressure & let it cook on full till the first whistle & then after the first whistle cook it on med-low flame. In about 35-45 minutes your Daal Makhni is ready to be enjoyed.
6. You may add a little butter & cream just before you serve the daal [I only add it when we have guests over] Garnish w/ dhania & ENJOY!
   
   Let me know how u all like it when u make it :)

Comments

Divya

Why you have not mention the quantity of ingredients?

Gurveen Sabharwal

@ ninu- So that all the gassy water comes out & the daal comes out much lighter & easier to digest.

ninu

why to drain hing water and then again pressure cook the dal ???????????