Creamy Dal Makhani Recipe

Step 1: To begin making the Creamy Dal Makhani recipe, wash and soak black lentil and kidney beans together in enough water for at least 8 hours or for overnight

Step 2: Drain the water and wash thoroughly at least for 5 to 6 times

Step 3: The best way to make sure that it is purely washed, is that you can see clear water after washing them

Step 4: In a pressure cooker, add lentil, kidney beans, asafoetida , turmeric, salt, water, black cardamom and cloves and pressure cook for 2 to 3 whistle on high flame then lower the heat and let it cook for another 15 to 18 minutes

Step 5: When the cooker cools down completely, open it and check the cooked lentils should be very soft to touch

Step 6: You should be able to mash the both lentil and kidney beans with spoon if they are cooked completely

Step 7: If they are not cooked thoroughly, then pressure cook for 2 whistle more and add warm water if required

Step 8: Now heat a thick bottomed pan add 3 tablespoons butter in it

Step 9: Add cumin seeds and fry them until you see them into golden brown colour

Step 10: Once cumin seeds are golden brown, then add chopped onions

Step 11: After 3 minutes or until onion turns in light golden colour add tomato puree, green chillies and grated ginger

Step 12: After 1 minutes add chilli powder, coriander powder and (add spices to adjust your taste) cook till the oil starts separating from the mixture

Step 13: Now add cooked lentils and simmer for 12 to 15 minutes

Step 14: Add garam masala, cream and 1 tablespoon butter (if lentils will thicken after some time so make sure to add enough warm water for cooking)

Step 15: Cook for another 5 minutes

Step 16: Now creamy Makhani daal is ready to serve

Step 17: Garnish with fresh cream & butter and serve hot

Step 18: Serve Creamy Dal Makhani with Jeera Rice and Tawa Parathas for a delicious meal