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Dal makhni with jeera rice
Dal makhni with jeera rice

Before you jump to Dal makhni with jeera rice recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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To sum up, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to dal makhni with jeera rice recipe. To cook dal makhni with jeera rice you only need 24 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Dal makhni with jeera rice:
  1. Take To make dal makhni
  2. Get 3/4 cup black urad dal (split)
  3. Use 1/4 cup rajma/kidney beans
  4. You need 3 tomatoes
  5. You need 2 green chillies
  6. Provide 2 tsp red chilli powder
  7. Get 2 tsp butter
  8. You need 3-4 tbsp fresh malai( cream)
  9. You need 1/2 tsp garam masala powder
  10. Provide 1 tsp ghee
  11. Use 1/2 tsp cumin seeds
  12. You need 1 pinch asafoetida
  13. Take 1 tsp ginger garlic paste
  14. Prepare 2 tsp kasuri methi
  15. Use 1/2 tsp turmeric powder
  16. Get to taste Salt
  17. Take To make jeera rice
  18. Use 1 cup rice
  19. Use 2 cups water
  20. Use 2 tbsp ghee
  21. Take 1 tsp cumin seeds
  22. Take 1 green chilli
  23. Prepare 2 tbsp fresh coriander leaves
  24. Use to taste Salt
Instructions to make Dal makhni with jeera rice:
  1. To make dal makhni: wash and soak dal and rajma for 5-6 hours.
  2. Grind tomatoes and green chilli to make a fine paste.
  3. Add soaked dal and rajma, tomato chilli paste, 2 tbsp butter and red chilli powder, salt, turmeric powder and 2 cups of water in a pressure cooker. Mix well and pressure cook for 6-7 whistles on medium flame or until dals are cooked completely.
  4. Once pressure is released, mash cooked dals with spoon and add fresh malai, garam masala and 1 cup water. Let it simmer boil for 5-6 minutes.
  5. Now, heat a pan with 1 tsp ghee and 2 tbsp butter. Add cumin seeds, let it crackle. Add a pinch aesfoetida and ginger garlic paste. Saute for 1 minute. Then add kasuri methi into it and saute for another 2-3 minutes. Add this tadka to the cooked dal and mix well. (Remember butter should not be burnt). Garnish with fresh malai and serve.
  6. To make jeera rice: wash rice properly. Then add rice and water in a pressure cooker. Wait for 2 whistles on low to medium flame.
  7. Once pressure is released, take out the rice in a plate. Let it cool completely.
  8. Now, heat ghee in a kadahi or large tawa. Add cumin seeds and green chilli, let it splatter.
  9. Add cooked rice and saute for 3-4 minutes gently. Then add salt and mix. Take out in rice plate garnish with coriander leaves and serve hot with dal makhni.

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