Step-by-Step Instructions

1. 1.Prepare and Cook Dal

   First, thoroughly wash the whole black lentils (urad dal) and kidney beans (rajma). Transfer them to a pressure cooker. Add chopped tomato, onion (if using), ginger, green chili, turmeric, salt, and 2 cups of water. Close the cooker lid. Cook on medium heat until the first whistle, then reduce heat to low and cook for 5 minutes.

2. 2.Cool and Re-cook Dal

   Once the pressure is released naturally, open the cooker. Add 1 cup of refrigerated cold water and 6-8 ice cubes to the dal. Stir well. Close the cooker lid again. Cook until the first whistle, then reduce heat to low and cook for another 30 minutes.

3. 3.Cream the Dal

   After the pressure is released, open the cooker. Mash the dal well with a ladle or potato masher until it becomes creamy. Add 1 cup of milk and mix thoroughly. Let it simmer on low heat while you prepare the tempering.

4. 4.Prepare the Tempering (Tadka)

   In a small pan, heat 2 tablespoons of ghee. Add cumin seeds and let them splutter. Add ginger paste and sauté for a minute. Then add tomato puree, red chili powder, coriander powder, and garam masala. Cook until the oil separates. Finally, stir in 2 tablespoons of fresh malai or dairy cream and mix well.

5. 5.Combine and Finish

   Pour the prepared tempering into the simmering dal and mix well. Crush 1 teaspoon of Kasuri Methi between your palms and sprinkle it over the dal. Stir once more. Turn off the gas.

6. 6.Serve Dal Makhani

   Your delicious and creamy Dal Makhani is ready. Garnish with a dollop of butter, a swirl of fresh cream, and chopped fresh cilantro. Serve hot with naan, roti, or rice.