1 cup black whole massor dal 1/4 cup rajma/kidney beans Rai, Heeng, dhaniya powder, red chilli, haldi Bay leave, Badi Ilaichi Whole black pepper, 1-2 clove pieces salt to taste Butter (2 Tb spoon) Oil Chopped garlic, green chilli, ginger 1 small tomato & 1 onion paste/puree
- Pour dal & rajma separately into water. -Pour Rajma into water overnight - Dal is not required to pour into water for 8 hours, just 3-4 hours are enough. So pour in the morning or anytime which suits to you But just 3-4 hours. - after pouring into water, put dal & Rajma in the pressure cooker separately at different time as dal won't need to put in cooker for long. - Put rajma in cooker & after 1 whistle, slow down the flame and keep for anohter 5 minutes - lesser time for dal. (Mainly the boiling time in the pressure cooker depends on the type of rajma so just see they should not be very tendor & not very hard too) Once you cook with all masalas, rajma & dal will further going to more tendor so they shoudl not break / mix up messy so keep the tendorness till that point. - Put oil & 1 Tb spoon of Butter in a pan, put heeng, rai, bay leaves, ilaichi, chopped garlic, ginger, chillies, red chilli, haldi, (I also prefer to add 1 small spoon of MDH Rajma Masala) and add puree in the last. Let it cook and when the oil comes on top...it means they masale & puree has cooked & mixed well. - Add dal & rajma mixture, let it mix well so let it cook for 5- 7 minutes. Mix salt, little bit of Amchoor (Dry Mango Powder) - When you serve, put 1 spoon on Butter on top, Buttur gives good taste to Dal-Makhani....and garnish with green coriander leave, Garam Masala... - Cut green onion salad with green chillies and serve hot with Naan/Hot Paranthas/Jeere or plain Rice. Thanks...........