Dal Makhani Recipe without Rajma (Kidney Beans) – Restaurant Style
How to make Dal Makhani recipe without rajma
Ingredients
Soaking and Boiling
- 2 cups Sabut Urad Dal
- ⅛ Tsp Soda
- 1 units Tejpatta
- 3 Tsp salt
Making Dal Makhani
- 3 Tbsp Oil
- 1 Tsp Cumin seeds
- ¼ Tsp Fenugreek Seeds
- 1 Tsp Grated Ginger
- 2 units Chopped Onions Chop lengthwise
- 5 units Chopped tomatoes Chop Lengthwise
- 2 Tbsp Dal makhani Masala
- ½ Tsp Red chilli Powder
- 1 Tsp Butter
- 1 Tsp Ghee
- 1 Cup Milk
Seasoning and Serving
- 1 Tsp Oil Or Butter
- 1 Tsp Dal Makhani Masala
- 1 Tsp Fresh cream
Instructions
- Wash and soak sabut urad overnight in plenty of water with pinch of soda. Soak approx. 8-10 hours.
- Drain excess water and rinse them in fresh water. Keep aside.
- In a pressure cooker, add dal, tej patta, salt and 5 times of water (App. 10 cups). Boil till 3 whistles or until the rajma is totally soft.
- Heat oil in a kadai. Add cumin seeds, fenugreek (methi daana). When they begin to change color, add grated ginger and chopped onions. Saute till it changes the color to golden.
- Add chopped tomatoes (or tomato puree) and sauté on high flame. Add red chilli powder, daal makhani masala of your choice. Add 1 teaspoon ghee in it while sautéing.
- Now add this masala in your cooked daal. Add salt as per your taste if required. Now add 1 teaspoon butter and milk/malai.
- Cook daal on low flame for 15 minutes. Turn off the gas.
- In a small pan, Add 1 teaspoon ghee/ butter. Heat it. Turn off the gas and add 1 teaspoon dal makhani masala and immediately add in the dal and close the lid of pressure cooker.
- Stir and add cream on top while serving dal makhani.
- Enjoy with chapatis or naan.