Restaurant style Dal Makhani

Name: Restaurant style Dal Makhani
Total time: 7200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Sabut urad dal (whole black gram lentil); as required Water to rinse and soaked; 2-3 litre water to cook; 2 tbsp Ghee; 1 tbsp ginger garlic paste; 2 tbsp Kashmiri red chilli powder; 3 big size tomato to grind purée; as per taste Salt; 3 tbsp butter; 1/2 tsp garam masala powder; 1/2 tsp kasuri methi; 1/2 cup fresh cream

Sadaf Jabeen @Sadafjabeen85

Almere, Netherlands

#MYZODIAC
#tastytreat
#GEMINI
Dal Makhani is a dish originating in Punjab region of Indian subcontinent.it’s a modern take on the age old urad ki dal.Makhani means buttery so it is butter and cream along with urad dal,it is a typical Punjabi dish that can be found in almost Dhabas and restaurants in north India and in any where in world in Indian restaurants.so without wasting any time let’s head to the kitchen and start making this recipe and enjoy with family and friends.👩🏻‍🍳

Sadaf Jabeen @Sadafjabeen85

Saved

Ingredients

2 hours

6 servings

1 cupSabut urad dal (whole black gram lentil)
as requiredWater to rinse and soaked
2-3 litrewater to cook
For Tadka
2 tbspGhee
1 tbspginger garlic paste
2 tbspKashmiri red chilli powder
3big size tomato to grind purée
as per tasteSalt
3 tbspbutter
1/2 tspgaram masala powder
1/2 tspkasuri methi
1/2 cupfresh cream

Saved

Steps

2 hours

1

Wash and clean the dal nicely and soak it overnight with enough water.
2

Once the dal is soaked drain the water and add dal in large vessel add enough water and bring it to boil,now lower the heat and cook for 60-90 minutes,stir in between.
3

Scum will start to form on the top,remove it and discard.
Once the dal is cooked well,you should be able to crush the dal in between your fingers easily and should feel the starchy goodness squeezing out from the dal.keep cooking while preparing its tadka.
4

For tadka add ghee into pan add ginger garlic paste cook on low heat for 2-3 minutes, now add Kashmiri red chilli powder and cook on low heat if ghee is too hot sprinkle some water to save chilli from burn.
5

Now add in grounded tomato purée and salt to taste cook on medium heat till the ghee is released.
6

Add the prepared tadka to the dal,check for salt and add the butter to dal,now cook the dal on low flame for 10 - 15 minutes keep stirring in intervals.
7

Use wooden spatula to mash the dal to a consistency you like,the more you mash the creamier would be the texture.
8

After 10 minutes add garam masala and kasuri methi mix well, add in the fresh cream mix it nicely and cook for another 5 minutes.
9

Lip smacking Resturant style Dal Makhani is ready to relish with naan or paratha.enjoy
10

Note: if you want to save time can cook in pressure cooker for 4-5 whistle. And add less water.