Dal Makhani Recipe
This Restaurant style Dal Makhani Recipe is made during special occassions and festivals and it tastes amazing due to 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 in 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 throughly 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 in a pressure cooker and add 3 cup 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 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 low flame.
- Add 1 cup water
- Cook for 25-30 minutes on 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 in a serving bowl.
- Garnish with fresh cream, coriander leaves and green chilli.