It does have that magic! A beautifully mashed dal, with a perfect blend of whole lentils and kidney beans which have a rich after-taste, owing to a must-have blob of butter for every serving!
Because of its, mild, rich and creamy flavour, It is one of the most hot-selling Indian dishes around the world!
Hands down, it takes the place as the 'King'' of the dals.
Delicious with freshly baked naans or even plain rice.
15 - 20 Minutes
30 - 35 Minutes
Jeera (Cumin Seeds)
Red Chilli Powder
Whole Black Gram
Kidney Beans (Rajma)
Amul butter /
1 tbsp, kashmiri powder
1/2 tin / 100 gms
Soak the whole Black gram and Kidney Beans (Rajma)* for at least 8-10 hours.
Chop onions, tomatoes, ginger and set aside.
Heat oil in the pressure cooker, add jeera, bayleaves and ginger. Cook for 1-2 minutes.
Add some red chilli powder to the oil (this would give the makhni a nice color).
Immediately add the onions, cook for 1-2 minutes. Add the dry masalas and stir well.
After 1-2 minutes, add the tomatoes and turn the gas to the highest flame.
Do not stir, allowing the tomatoes to sizzle. Once the tomatoes start smoking, add water to the cooker and stir well.
Now add the soaked dal and kidney beans (rajma) to this, salt and stir well.
Pressure cook the whole mixture, on a low flame, for atleast 5-6 whistles.
Once the dal is cooked, open the cooker and mash it well.
Ofcourse, do not forget to garnish it was as much butter / makhan as you want :)