Dal Makhani Recipe | Restaurant Style Dal Makhani Recipe

Ingredients

• For Dal Makhani 3/4 cup sabut urad dal (whole black lentils)
• 3 tablespoon Rajma (red kidney beans)
• 3/4 cup tomato puree
• 1 tablespoon ginger-garlic paste
• 1/4 cup cream
• 3 tablespoon butter
• 2 tablespoon ghee (clarified butter)
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1 teaspoon chili powder or as per your taste
• 1/2 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 2 tablespoon coriander leaves
• 5-6 cups of water
• For Tempering 1 tablespoon ghee
• 1/4 teaspoon red chili powder
• 1/2 teaspoon Kasuri methi (dry fenugreek leaves)
• Salt to taste

Instructions

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   Preparation 1. Wash and soak ¾ cup sabut urad dal (whole black gram) and 3 tablespoons rajma (red kidney beans) in enough water overnight.

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   2. The next day, drain all water from dal. Transfer the dal and rajma to a pressure cooker and add 2-3 cups of water.

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   3. Pressure cook the urad dal and rajma for 4-5 whistles on high flame and then lower the flame and cook for another 10 minutes.

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   4. Switch off the flame and let the pressure release naturally. Dal and rajma are cooked completely.

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   How to make Dal Makhani 1. Heat the pan with 2 tablespoons of ghee add ½ teaspoon cumin seeds and fry until crackles.

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   2. Also, add 1 tablespoon ginger garlic paste and saute for a minute on medium flame.

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   3. Further, add ¼ teaspoon turmeric, 1 teaspoon chili powder or as per your taste, ½ teaspoon garam masala, 1 teaspoon coriander powder, and ½ teaspoon cumin powder. Saute all spices very well on low flame.

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   4. Add ¾ cup tomato puree.

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   5. Stir continuously and cook the tomato puree until it releases the oil.

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    6. Add 2 tablespoon chopped coriander leaves.

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    7. Now add boiled dal and rajma along with its water and stir.

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    8. Add 2 cups of water.

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    9. Add salt to taste.

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    10. When the dal starts boiling, add 3 tablespoon butter in it and stir.

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    11. Cook the dal for 20 minutes on medium flame add ¼ cup cream and stir gently.

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    How to Temper Dal Makhani 1. Heat 1 tablespoon ghee in a separate pan.

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    2. Add ½ teaspoon Kasuri methi and ¼ teaspoon red chili powder.

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    3. Immediately pour this tadka over dal makhani and mix very well.

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    4. Dal makhani is ready to serve.

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    5. Serve dal makhani with roti or rice.