Ingredients: The preparation starts long before actual cooking. Take 1 cup whole black pulses and 4 tablespoons of red kidney beans in a large pot. Wash thoroughly and soak them in water for 8 hours. Chop 2 inches ginger, 6 garlic cloves, 2 onions and 3 tomatoes. Prepare 1 teaspoon of coriander seed powder and 1 teaspoon of cumin seeds, 2-3 black peppercorns and cloves, a small cinnamon stick and 1 cup of cream.
Cooking: Add salt to taste in the pot of soaked pulses and red kidney beans and pressure cook till they become totally soft. Now heat 4 tablespoons of butter in a deep pan and add cumin seeds, peppercorn, cinnamon and cloves. When they leave aroma, add ginger, garlic and onion; sauté till golden. Add tomatoes and coriander seeds powder and sauté. Then add the pot contents - cooked pulses and red kidney beans to the fried mixture, and let the entire contents simmer on low heat for 15-20 minutes. Pour cream to get a rich texture. Your Daal Makhani is ready to serve!
Serving: Garnish Daal Makhani with fresh coriander leaves. Serve hot with Naan/ Paratha (baked Indian bread) along with onion salad. As the gravy of Daal Makhani gets thicker when kept to stand for a few hours, the dish is more titillating to the taste buds on the following day. So relish it today with your guests and enjoy it even on the next day with your family members because love gets deeper with time.
Written by: Richa Gupta
Edits by: Team at UPP
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