Creamy and Buttery - Dal Makhni with Jeera Rice

Hi All, Welcome to my blog.

How are you all, trust doing good.

Today is yet another Sunday and I am back with my new creation which is an Indian delicacy named Dal Makhni accompanied with Jeera Rice.

Dal Makhni is a creamy and buttery black lentil dish being prepared with slow cooked process. Its an prominent dish from North Indian cuisine, its a perfect side dish for steam rice, jeera rice, roti or naan.

So without any further delay lets start with the recipe.

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INGREDIENTS - DAL MAKHNI

✔ Black lentils - 200 Gm
✔ Rajma (Red Kidney Beans) - 50 Gm
✔ Tomatoes - 4 Nos.
✔ Onions - 2 Nos.
✔ Ginger - 1 Small Piece
✔ Garlic - 8-10 Cloves
✔ Fresh Cream - 100 Gm
✔ Butter - 20 Gm
✔ Ghee (Clarified Butter) - 1 Tablespoon
✔ Salt - As per the taste
✔ Dry Fenugreek Leaves - 1 Tablespoon
✔ Coriander Powder - 1 Teaspoon
✔ Turmeric Powder - 1/2 Teaspoon
✔ Garam Masala - 1/2 Teaspoon
✔ Red Chilli Powder - 1 Teaspoon
✔ Cumin Seeds - 1/2 Teaspoon
✔ Bay Leaves - 2-3 Nos
✔ Fresh Coriander Leaves - For Garnishing

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INGREDIENTS - JEERA RICE

✔ Basmati Rice - 1 Cup
✔ Cumin Seeds - 1.5 Teaspoon
✔ Ghee (Clarified Butter) - 1 Tablespoon
✔ Salt - As per taste
✔ Cloves - 3-4 Pieces

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PROCESS

Wash and soak the black lentils and kidney beans for 8-9 hours or overnight.

After soaking the size of the lentils and beans will be increased.

Wash the soaked lentils and beans thoroughly in the running water for 3-4 times and put it in the pressure cooker for cooking.

Cook the lentils and beans in pressure cooker for 7-8 whistle and let is cool.

Chop the onions into small pieces and grate ginger and garlic.

Chop the tomatoes into rough pieces and grind it the mixer and make the puree.

Heat pan and put the ghee and butter.

Add the Cumin seeds and bay leaves in the ghee.

Once the cumin seeds start tempering, add chopped onions in it.

Once onions turns translucent, add grated ginger and garlic and stir it well

Once the onions cooked well and turns brown, add pureed tomatoes in it.

Add the dry spices, turmeric powder, coriander powder, garam masala and red chili powder in it.

Now add dry fenugreek leaves in it after crushing it in your palms.

Add the boiled lentils and beans in the pan and mix it well.

Let it cook for another 15-20 minutes on slow to medium flame.

Now add fresh cream in lentil.

Now cook it another 5 minutes until it becomes thick and creamy.

Our Creamy and Buttery Dal Makhni is ready. Garnish it with fresh chopped coriander leaves.

Now we will prepare the Jeera Rice with a very simple process.

Wash the rice in a strainer and keep aside.

Now in a pan add 1 Tablespoon ghee. Once the ghee is hot add cumin seeds and cloves in it. Once the cumin seeds turn brown and aromatic turn off the flame.

After 2-3 minutes swith the flame on, add the washed rice in the pan. Add water, add salt and cover the pan to cook the rice. The quantity of water should be doubled of rice.