DAL MAKHANI

Creamy Punjabi Dal Makhani prepared with Zenzaika Dal Makhani Masala.

Made with Zenzaika Dal Makhani Masala

INGREDIENTS

For Dal

✓1 Cup Whole Black Urad Dal (Soaked overnight)

✓¼ Cup Rajma (Kidney Beans, Soaked overnight)

✓1 Bay Leaf (Tej Patta)

✓1 Black Cardamom

✓Salt to taste

✓4 Cups Water

For Tadka

✓3 Tbsp Butter

✓1 Tbsp Ghee

✓1 Tsp Cumin Seeds (Jeera)

✓1 Large Onion (Finely Chopped)

✓1.5 Cups Tomato Puree

✓1.5 Tbsp Ginger Garlic Paste

✓1/2 Tsp Turmeric Powder

✓1 Tsp Kashmiri Red Chilli Powder (For color)

✓1.5 Tbsp Zenzaika Dal Makhani Masala

✓1 Tsp Kasuri Methi (Crushed)

✓3 Tbsp Fresh Cream

✓Fresh Coriander Leaves (For garnish)

Soak dal and rajma overnight for at least 8 hours.

Pressure cook the dal and rajma with salt, bay leaf, black cardamom, and water for 6-8 whistles until completely soft.

Heat butter and ghee in a heavy-bottom pan or kadai.

Add cumin seeds and let them splutter.

Add finely chopped onion and sauté until golden brown.

Add ginger garlic paste and cook for a minute until the raw smell disappears.

Pour in the tomato puree and cook until oil starts separating from the sides.

Add turmeric, Kashmiri red chilli powder, and Zenzaika Dal Makhani Masala. Mix well.

Add the cooked dal along with its water. Mash some of the dal with the back of your spoon for a creamier texture.

Simmer on low heat for 20-30 minutes, stirring occasionally.

Crush Kasuri methi and add it to the dal.

Turn off the heat and stir in the fresh cream.

Garnish with a dollop of butter and coriander leaves. Serve hot with naan or jeera rice.