Dal Makhani Recipe
This restaurant-style Dal Makhani Recipe is made during special occasions and festivals, and it tastes amazing due to the butter and cream formed while slow-cooking the Lentils.
Ingredients
- 4/5 cup Black Urad dal whole
- 1/8 cup Kidney Beans
- 3 cup water for cooking lentils
- 7-8 garlic cloves
- 2 tbsp Kashmiri red chilli powder
- 1 tsp salt
- 5 tbsp desi ghee
- 1 tbsp ginger garlic paste
- 3 tomatoes for puree
- 1 cup water for adding to cooked lentils
- 2 tbsp butter
- 1 tsp kasuri methi
- 5 tbsp Fresh Cream
- Fresh cream, coriander leaves, and Green Chilli for Garnishing
For Tempering
- 1/2 tsp Kasuri Methi
- 2 tbsp Desi ghee
- 1/4 tsp Kashmiri Red Chilli Powder
Instructions
- Take slightly less than 1 cup of Black Urad dal whole and 1/8 cup Kidney Beans in a mixing bowl.
- Wash it thoroughly 4-5 times with water and drain the excess water.
- Soak it in warm water and leave for 5 hours.
- Rinse it well 1-2 times and drain the excess water.
- Add them to a pressure cooker and add 3 cups of water.
- Add 7-8 garlic cloves and 1 tbsp Kashmiri red chilli powder.
- Add 1 tsp salt, 2 tbsp desi ghee.
- Cook on low to medium flame until 6-7 whistles.
- Add 3 tbsp desi ghee in a kadhai. Once the ghee gets slightly warm, add 1 tbsp ginger garlic paste and cook on a low to medium flame.
- Add tomato puree and 1 tbsp Kashmiri Red chilli powder and cook on low to medium flame until the oil separates.
- Add the cooked dal to the mixture at this stage. Cook on a low flame.
- Add 1 cup of water.
- Cook for 25-30 minutes on a low flame.
- Add 2 tbsp butter. Mix it well.
- Add 1 tsp kasuri methi. Mix it well.
- Add 4-5 tbsp Fresh Cream and cook for 1 minute. Turn off the flame.
- For Tempering:Add 1/2 tsp Kasuri methi in 2 tbsp desi ghee. Add 1/4 tsp Kashmiri red chilli powder.Shake it well and add it to the dal. Mix it well.
- Pour Dal Makhani into a serving bowl.
- Garnish with fresh cream, coriander leaves, and green chilli.