Creamy & buttery Dal Makhani is every Indian households favourite. The rich, spiced and buttery lentil curry is sure to be a keeper and is perfect for special occasions. Pair it with hot rice or naan to savour each bite with this Dal.
Soak the lentils for at least 6 hours or overnight - urad dal and rajma.
Next, cook the lentils in a pressure cooker for 30-40 mins. Check if they're cooked properly, if not keep it a little longer.
On a kadhai, add the Currygram's Makhani Masala. If the sauce appears to be thick, add some lukewarm water and let it simmer for another 5-10 mins.
Then, added the cooked lentils to the gravy and gently stir.
Optional, add 1/4th cup of cream and cook for another 5-7 mins.
Serve it with rotis, naan or jeera rice.
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