Wash the Daal & Rajma thoroughly under running water. Soak in boiling hot water for an hour. Keep covered. Drain the water after one hour.
Pressure cook the Daal & Rajma together with 8 cups of water, Cardamoms, Green Chilies, Salt & Turmeric Powder for 15 minutes on high. Let the steam release on it’s own.
Melt the Butter in a small frying pan. Add the chopped onions. Sauté until golden. Add the Ginger and Garlic. Cook for 2-3 minutes. Add the Tomato purée. Cook for 2 minutes.
Note: If using freshly made Tomato purée, then cook until the purée thickens.
Pour it on top of the cooked Daal in the pot. Stir well. Crush some of the Daal & Rajma with the back of a ladle. Add the Milk and let it simmer for about 15 minutes over low heat. Add the Degi Mirch Powder, Garam Masala Powder, Kasoori Methi & the Coriander leaves. (Reserve some for garnishing). Stir.
Adjust seasoning. Add more water if required depending upon the desired consistency.
Transfer to a serving bowl. Garnish with fresh Coriander leaves.
The delicious Daal Makhani is ready to be served with Roti/Naan/Kulcha.
Enjoy!
