Makhani Urad (Dal Makhani) is a spicy daal preparation made with a combination of rajma and urad daal. The traditional preparation of daal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete. However, with the availability of modern cooking equipment, including electric pressure cookers, the preparation time of the dish has reduced significantly. Daal Makhani’s popularity is due to its versatility and the rich vegetarian dish which can be served as a main meal, including buffet or as an accompaniment to a principal meal.
Makhani Urad
Ingredients (4 servings)
- Whole urad 1¼ cup
- Rajma ¼ cup
- Tomato 2 medium(chopped)
- Ginger 5 gms
- Garlic 6 cloves
- Green chilli 4
- Salt 4½ tsp
- Red chilli powder ½ tsp
- Ghee 1 tbsp
For Tadka
- Ghee 2 tbsp
- Onion 1 small(chopped)
- Ginger 5 gm
- Red chilli pwd ½ tsp
For Garnish
- Butter/ cream 2 tbsp
- Coriander leaves 2 tsp(finely chopped)
Method
- Soak urad and rajma for 5-6 hrs. Put all the ingredients (except ingredients of tadka & garnish) in cooker. Place on high heat till 1-2 whistles, then on low heat for 30-35 minutes.
- When it cools down, open the lid and mash it.
- Heat ghee in a pan, fry ginger, onion till golden brown.
- Add red chilli powder, mix it.
- Just before serving add butter or cream and garnish with coriander leaves.
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