Restaurant Style Dal Makhani Recipe

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Directions

For pressure cooking dal recipe

• Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl and add enough water and soak overnight or at least for 8 hours.
• Rinse the dal in a running water and transfer to a cooker and add 3 cups of water and salt and close the lid.
• Pressure cook on medium flame for35 min or till the dals is cooked completely.

For dal Makhani recipe

• In a large kadai add a tbsp of ghee and saute bay leaf for a minute or till they turn fragrant.
• Add finely chopped onions and saute till they change in color.
• Once onions are done, add ginger-garlic paste and saute till raw smell disappears completely.
• Add chopped tomatoes and cook till they are soft.
• Add turmeric, coriander powder, cumin powder, chili powder and salt to taste and fry the masala for a minute.
• Once the masala starts releasing oil from the sides, add cooked dal and give a good stir.
• adjust the consistency by adding 1 cup of water or as required.
• cook for 15 minutes or more till the dal absorbs flavor and turns thick and to get the creamy texture, add 2 tbsp of fresh cream.
• You can also skip or increase the amount of cream according to your preference.
• Top up with fresh coriander leaves.

For tempering recipe

• Heat tadka pan, and add a tbsp or more ghee and once it begins to melts, add hing.
• Add chili powder and garam masala (optional) and fry for 2-3 seconds and immediately pour the tempering over dal makhani and give a good mix to get bright color and flavor.
• Serve dal makhani with jeera rice or garlic naan.

• Slow cook the dal to get a rich flavor.
• Rajma is optional, however, it adds more flavor to dal makhani.
• If you are not diet conscious, increase the amount of ghee.
• Add dry fenugreek leaves / kasoori methi for rich flavor.

Also, Read Restaurant Style Dal Tadka Recipe – Dal Fry

By Meghna Nath