Masoor Dal Makhni... After I started cooking this whole masoor dal makhni I totally forgot about the dal makhni... I really feel this dal is more tastier and easier to cook. You don't need to add cream or milk it taste delicious even without any of the heavy ingredient's and gives the same taste as Dal Makhni.. I have tryded even with cream, but I like with out cream or milk.. You can change or add ingredients according to your taste.. Serve with Jeera Rice and Naan and take my words you'll also forget about the other dals...
1 cup whole masoor dal
1/4 cup rajma
1 medium onion, 1 large tomato, 2 green chillies
1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder, 1tsp garam masala
1tbsp ginger garlic paste
Hand full of chopped coriander leaves
1/4 cup cream or milk (optional)
Salt to taste.
Soak the rajma for 3 to 4 hours, then in a pressure cook add whole masoor dal, rajma, salt and 2 cups of water and boil for 4 to 5 whistle on a low flame. After boiled take out from the pressure cooker and set it aside.
In the same pressure cooker, add butter and oil, when hot add cumin, onion and green chillies, fry to golden brown, then add all the masala powder, ginger garlic paste and tomato, fry all the masala till the oil start separating and keep smashing the tomato in between.
Now add the boiled dal and little water if required and give a nice mix, adjust the salt and close the pressure cooker lid and cook for another 2 whistle on a low flame.. Allow the pressure to go completely before opening the pressure cooker. Then mix in the coriander leaves and (cream or milk) give a quick mix and again close the pressure cooker.. Whole Masoor Dal Makhni is ready to serve.
Serve hot with Jeera Rice or Naan..