Daal Akhbari

A spicy and rich daal made with a combination of Khadi moong daal and rajma (kidney beans) . It can be served with naan, kulcha, or jeera rice. It is very healthy and rich in taste. With ingredients easily available at home, you can make a restaurant style daal in minutes. 

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Daal Akhbari
Course main course
Cuisine indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
  • 1 cup Moong daal Khadi
  • 1/2 cup Rajma (Kidney beans)
  • 1/2 cup Curd
  • 1 cup Milk
For tempering :
Course main course
Cuisine indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
  • 1 cup Moong daal Khadi
  • 1/2 cup Rajma (Kidney beans)
  • 1/2 cup Curd
  • 1 cup Milk
For tempering :
Instructions
  1. Soak rajma (kidney beans) for about 3-4 hours in water. Wash moong daal with water and keep it aside. No need to soak moong daal.
  2. In a pressure cooker take soaked rajma and moong daal . Add 6 cups of water and add 1/2 teaspoon of salt.
  3. Cook this for about 4-5 whistles or till rajma and daal gets tender and soft.
  4. Once the rajma and moong daal gets soft, add milk and curd to the pressure cooker. Cook it for boil without the lid. Keep it aside.
  5. Heat butter or ghee in a kadhai.
  6. Add bay leaf, whole red chilies, green cardamom, garlic and onions. Saute them for a minute or till onions get translucent in color.
  7. Now add ginger, turmeric powder, red chili powder, garam masala, chopped tomatoes and salt. Mix them well.
  8. Now pour this tempering into the pressure cooker.
  9. Mix all of them gently and cook for one more minute.
  10. Garnish with coriander leaves.
  11. Serve with naan , kulcha or jeera rice.
Recipe Notes

Handy Tips :

# You can garnish it with fresh malai or cream as well. It gives a beautiful color and looks so tempting.

# In case of moongdaal, you can use sabut urad. 

# You can make it no onion-no garlic also. 

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