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Dal Makhani
A rich, creamy Indian lentil curry made with black gram (urad dal) and red kidney beans (rajma), simmered in a buttery tomato‑onion gravy and finished with garam masala, butter, and fresh cream. Perfect with naan, roti, or rice.
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Cost Breakdown
Critical Success Points
- • Soaking the dal and rajma overnight
- • Pressure cooking until fully soft
- • Achieving oil separation in the tomato‑onion masala
- • Simmering the dal with spices for flavor integration
Safety Warnings
- • Handle the pressure cooker with care; never open until pressure has fully released.
- • Hot oil can splatter—keep a lid nearby and avoid overcrowding the pan.
- • Use oven mitts when handling hot cookware.
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