Daal Makhni 100G

To prepare 100 grams of Daal Makhni, you need to scale down the ingredients accordingly. Here’s a list of ingredients and their approximate amounts needed for 100 grams of Daal Makhni:

Ingredients:

1. Whole black lentils (urad dal) - 30 grams
2. Red kidney beans (rajma) - 10 grams
3. Water - 100 grams (for soaking and cooking the lentils)
4. Onion (finely chopped) - 10 grams
5. Tomato puree - 20 grams
6. Ginger-garlic paste - 1/2 teaspoon (about 2 grams)
7. Green chili (slit) - 1 small (about 2 grams)
8. Butter - 1 teaspoon (about 4 grams)
9. Cream - 1 teaspoon (about 4 grams)
10. Oil - 1/2 teaspoon (about 2 grams)
11. Salt - to taste (about 1 gram)
12. Turmeric powder - a pinch
13. Red chili powder - a pinch
14. Coriander powder - a pinch
15. Cumin seeds - a pinch
16. Garam masala - a pinch
17. Kasuri methi (dried fenugreek leaves) - a pinch
18. Fresh coriander leaves (chopped) - for garnish (about 1 gram)

Instructions:

1. Soak Lentils and Beans: Rinse and soak the whole black lentils and red kidney beans in water overnight or for at least 6-8 hours. Drain and rinse them before cooking.
2. Cook Lentils and Beans: In a pressure cooker, add the soaked lentils and beans with enough water (approximately 60 grams). Pressure cook for about 15-20 minutes until they are soft and fully cooked. Mash them slightly and set aside.
3. Prepare the Base: Heat oil and butter in a pan. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.
4. Add Spices and Tomato Puree: Add ginger-garlic paste and green chili, and sauté for a minute. Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
5. Combine Lentils and Masala: Add the cooked lentils and beans to the pan. Mix well and add water as needed to adjust the consistency. Simmer on low heat for about 15-20 minutes, stirring occasionally.
6. Finish with Cream and Fenugreek: Add cream, garam masala, and kasuri methi. Mix well and simmer for another 5 minutes.
7. Garnish and Serve: Garnish with fresh coriander leaves and a dollop of butter or cream before serving. Serve hot with naan, roti, or rice.

This recipe is scaled down for a small portion, so adjust the spices and seasoning according to your taste preference.