This comes out very light than regular daal makhni!
vegetarian 2 servings
1 bowl Kaali daal
little Hari moong daal (green)
little Chana Daal
1 tsp Hing
3 tsp Ginger garlic paste
Salt to taste
Red chili powder
2 moti elaichi
a pinch of haldi
Dhania for garnishing
In a pan take kaali daal, a little bit of green moong daal, mothi/rajma, & chana daal. Wash it well & keep aside w/a little bit of water for 30 mins. (It's ok even if u don't soak it)
Now in a pressure cooker add the daal with good amount of water & a pinch of hing. Put it on high flame, Close the lid & add the weight, after the first whistle shut the heat.
After a few mins when the pressure drops, open the cooker lid & drain the hing water out, you may leave a little bit of water in if you wish.
Add some fresh water & put it back on the flame, add some ginger garlic paste (I add a good amount), then add some cooking oil, a pinch of haldi, dhania pdr, red chilli pdr, garam masala, a moti elaichi (it gives it a nice roasted flavor), mix well then add some tomato puree, salt.
Put the lid on with the pressure & let it cook on full till the first whistle & then after the first whistle cook it on med-low flame. In about 35-45 minutes your Daal Makhni is ready to be enjoyed.
You may add a little butter & cream just before you serve the daal [I only add it when we have guests over] Garnish w/ dhania & ENJOY!