Dal makhani

Name: Dal makhani
Cuisine: Indian
Ingredients: 200 gms Black lentil (sabut urad dal) -; 3 tbsp Garlic water; 50 gms Butter; As required Water; For tempering:; 4 tbsp Ghee; 1 tbsp Ginger garlic paste; 2 tbsp Degi mirch powder -; 1 1/2 cup Tomato puree; 50 gm Butter; 2-3 tsp Sugar; 1/2 tsp Amchoor powder -; For 2nd tempering:; 2 tbsp Ghee; 1 tsp Kasuri methi; 1/2 tsp Degi mirch powder -; 2 tbsp Water; 2 cubes Butter; For garnish:; 3 Butter cubes; 1/2 tbsp Fresh cream

Seema Agarwal @cook_9971331009

delhi

One of the best authentic recipe

#dalcurry
#goldenapron3

One of the best authentic recipe

#dalcurry
#goldenapron3

Seema Agarwal @cook_9971331009

delhi

One of the best authentic recipe

#dalcurry
#goldenapron3

One of the best authentic recipe

#dalcurry
#goldenapron3

Saved

Ingredients

200 gmsBlack lentil (sabut urad dal) -
3 tbspGarlic water
50 gmsButter
As requiredWater
For tempering:
4 tbspGhee
1 tbspGinger garlic paste
2 tbspDegi mirch powder -
1 1/2 cupTomato puree
50 gmButter
2-3 tspSugar
1/2 tspAmchoor powder -
For2nd tempering:
2 tbspGhee
1 tspKasuri methi
1/2 tspDegi mirch powder -
2 tbspWater
2 cubesButter
Forgarnish:
3Butter cubes
1/2 tbspFresh cream

Saved

Steps

1

Wash and soak urad dal, overnight. In a heavy bottom pot add dal and garlic water and let it cook for at least for 1.5 hours on a low flame.
2

Once dal is cooked add butter into it. And cook for another 30 minutes
3

Heat ghee in a pan, add ginger garlic paste, degi red chilli powder and 2 tbsp water, cook for few second then add fresh tomato puree, amcoor Powder and sugar Sauté till the tomato puree is well cooked on medium low heat (approx 10 mint)
4

Add the tempering to cooked dal and mash dal with mathani (hand masher)
5

Add butter and salt to it and cook until well combined (Aprox more 45 mint)
6

Heat ghee in a pan, add kasuri methi, deghi mirch and water.
7

Add the tempering to the dal, add butter and give it a boil.
8

Serve hot in a serving bowl and garnish with cream and butter cubes