Restaurant Style Dal Makhani

Name: Restaurant Style Dal Makhani
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/4 teaspoon Cumin powder; to taste Salt; 1/4 cup Fresh cream; 2 tablespoons Chopped coriander; 1 tablespoon Coconut powder; 1/2 tablespoon Garam masala; 1 tablespoon Kashmiri red chilli powder; 1/4 tablespoon Turmeric powder; 1/4 teaspoon Cumin seeds; 1 cup Black whole urad dal; 1/4 teaspoon Mustard seeds; 1 tablespoon Oil; 2 tablespoons Butter; 1 tablespoon Ginger garlic paste; 1 tablespoon Cashew paste; 1 Tomato (chopped); 1 Onion (chopped); 1/2 cup Black chana

Shobha Deshmukh @GZ4447

#CA26 Week 19 Restaurant Style Dal Makhani

Shobha Deshmukh @GZ4447

#CA26 Week 19 Restaurant Style Dal Makhani

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Ingredients

20 minutes

2 servings

1/4 teaspoonCumin powder
to taste Salt
1/4 cupFresh cream
2 tablespoonsChopped coriander
1 tablespoonCoconut powder
1/2 tablespoonGaram masala
1 tablespoonKashmiri red chilli powder
1/4 tablespoonTurmeric powder
1/4 teaspoonCumin seeds
1 cupBlack whole urad dal
1/4 teaspoonMustard seeds
1 tablespoonOil
2 tablespoonsButter
1 tablespoonGinger garlic paste
1 tablespoonCashew paste
1Tomato (chopped)
1Onion (chopped)
1/2 cupBlack chana

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Steps

20 minutes

1

Soak urad dal and black chana overnight. Drain and pressure cook for 3-4 whistles.
2

Heat butter and oil in a kadhai. Add mustard seeds and cumin seeds; let them crackle.
3

Add ginger garlic paste, sauté briefly, then add chopped onion. Cook until golden brown.
4

Add coconut powder, stir for 30 seconds.
5

Add Kashmiri red chilli powder and chopped tomato. Cook until oil separates.
6

Add cashew paste, turmeric, cumin powder, garam masala, and salt. Mix well.
7

Add boiled dal and chana. Stir and cook for 1 minute.
8

Add fresh cream, mix well. Simmer for a few minutes.
9

Garnish with chopped coriander, extra butter, and fresh cream. Serve hot with chapati.