Ingredients:
1 cup - Whole urad daal (urad sabut)
1 cup - Red kidney beans (Rajma)
2 -3 - Onion, finely chopped
2 - Tomatoes, finely chopped
2 tsp - Ginger Garlic paste
2 - Green chilies, finely chopped
1/2 cup - Curd
1 tsp - Cumin seeds (jeera)
1/2 tsp - Turmeric powder
1 tsp - Garam masala
Red chili powder to taste
2 tsp - Coriander powder
1/2 cup - Fresh cream
Coriander Leaves for garnishing
Salt to taste
Butter/Oil
1 cup - Red kidney beans (Rajma)
2 -3 - Onion, finely chopped
2 - Tomatoes, finely chopped
2 tsp - Ginger Garlic paste
2 - Green chilies, finely chopped
1/2 cup - Curd
1 tsp - Cumin seeds (jeera)
1/2 tsp - Turmeric powder
1 tsp - Garam masala
Red chili powder to taste
2 tsp - Coriander powder
1/2 cup - Fresh cream
Coriander Leaves for garnishing
Salt to taste
Butter/Oil
Method:
Soak rajma in warm water for 8 to 10 hrs.
In a pressure cooker add water & little salt and cook Rajma and urad daal for around 2 - 3 whistle or untill soft for about 20-25 minutes on simmer flame.
Mash and boil again for 15-20 minutes and add curd and cream to the daal.
Heat oil in thick bottom pan, splutter cumin seeds and add garlic paste, fry till light brown.
Add onions and fry till golden brown.
Now add ginger, green chilies and tomatoes and fry till tomatoes soften. Mix it properly
Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Serve daal makhni hot with laccha paratha, naan or rice.
In a pressure cooker add water & little salt and cook Rajma and urad daal for around 2 - 3 whistle or untill soft for about 20-25 minutes on simmer flame.
Mash and boil again for 15-20 minutes and add curd and cream to the daal.
Heat oil in thick bottom pan, splutter cumin seeds and add garlic paste, fry till light brown.
Add onions and fry till golden brown.
Now add ginger, green chilies and tomatoes and fry till tomatoes soften. Mix it properly
Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Serve daal makhni hot with laccha paratha, naan or rice.
