🍲 Dal Makhani Recipe using Appan Dal Makhani Masala
🕒 Prep Time: 10 mins (plus soaking time)
🍳 Cook Time: 1 hour
🍽 Serves: 4
🧂 Ingredients
- ¾ cup whole black urad dal (black gram)
- ¼ cup rajma (kidney beans)
- 4 cups water (for pressure cooking)
- 2 tbsp butter
- 1 tbsp oil
- 1 medium onion (finely chopped)
- 2 medium tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1–2 green chilies (optional, chopped)
- Salt to taste
- 1 ½ tbsp Appan Kitchen Dal Makhani Masala
- ½ cup fresh cream (or ¼ cup if you prefer lighter)
- Fresh coriander leaves (chopped, for garnish)
- Additional butter or cream for garnish (optional)
👨🍳 Instructions
1. Soak and Cook the Lentils
- Rinse and soak urad dal and rajma overnight or for at least 8 hours.
- Pressure cook with 4 cups of water and a little salt until soft (about 6–7 whistles).
- Mash slightly for a creamy texture and set aside.
2. Prepare the Masala Base
- Heat butter and oil in a deep pan or kadai.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies; sauté for a minute.
- Add pureed tomatoes and cook until the oil separates.
3. Add Spices
- Add Appan Kitchen Dal Makhani Masala and cook for 2 minutes to blend the flavors.
- Add the cooked dal-rajma mixture and stir well.
- Adjust salt if needed.
4. Simmer Slowly
- Add ½ cup water (or more if needed) for your preferred consistency.
- Simmer on low heat for 30–40 minutes, stirring occasionally. The longer it simmers, the better the flavor.
- Add fresh cream toward the end and mix well.
5. Finish with Flavor
- Add a dollop of butter and a drizzle of cream before serving.
- Garnish with chopped coriander.
🍽️ Serve With
Serve hot with naan, jeera rice, paratha, or roti. Add a side of onion salad or pickles for the full experience
