RESTAURANT STYLE DAL MAKHANI

 When we talk about traditional Indian dishes, it is impossible to not discuss Dal Makhani. It is one of the most admired dishes all over the world. What I have understood is that most individuals shy away from making this dish in their day to day life and prefer to make it as a part of their special menu. Traditionally, it involves lot of time and patience, and of course, in modern times we lack both.

If I think of Punjabi food, this is one of the first things that comes to mind after CHOLE-BHATURE. Silky velvety dal makhani - is also known as "Maa Ki Dal". This dish is slow-cooked which allows the lentils to soak up all the flavours from the aromatic spices. Made with whole black gram, red kidney beans and butter - accompanied by soft and crispy naan. This is the most popular dal in Indian restaurants outside India. 

The main ingredient used here is black gram which has several health benefits, including improving digestion, bone health and boosting energy. Urad dal is also rich in folates and phosphorus.Don't shy away from using butter in this dish. Tomato puree forms the base of the masala for the dal.Use fresh ginger and garlic for best-tasting dal. I have used the powdered spices like  kashmiri chilli powder,  kasoori methi and garam masala. This dish is:

- made restaurant-style

- buttery, rich, and creamy

- great for parties or when you have guests at home

- freezer-friendly. It can be frozen for up to three months.

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📌📌 Watch the video recipe here 📌📌

INGREDIENTS :

1 Cup Black Urad Dal (Black Gram /Black Lentil )

1/4 Cup Rajma ( Kidney Beans )

4-5 cups Water

2 tablespoon Desi Ghee / Oil

4-5 tablespoon Butter

1 tablespoon Ginger Paste

1 tablespoon Garlic Paste

1½ tablespoon Kashmiri Chilli Powder 

1/2 teaspoon Red Chilli Powder 

1 teaspoon Garam Masala Powder 

1 teaspoon Kasoori Methi

350 gms/ 1 ½ cup Fresh Tomato Puree 

1/4 Cup Fresh Cream 

Salt to taste

FOR TEMPERING and GARNISHING - 

1 tablespoon Ghee / Oil

2 tablespoon Butter

½ tablespoon Garlic chopped  

Fresh Cream 

METHOD :

STEP 1 -  Wash and clean the lentils and kidney beans atleast 4-5 times.

STEP 2 - Soak the whole urad dal ( black lentil ) & rajma ( kidney beans ) together for at least 8 hours or overnight. ( see notes )

STEP 3 - Now scrub it and wash it clean. 

STEP 4 - In pressure cooker, add 4-5 cups water and 1/2 teaspoon salt. 

STEP 5 - Pressure cook for 5-6 whistles or until the dal is cooked and turned soft and mushy. 

STEP 6 - Check the dal, if needed cook for more 10 minutes.

STEP 7 - Roughly cut the tomatoes and puree them. Keep aside.

STEP 8 - In a pan, heat 2 tablespoon desi ghee and 2 tablespoon white butter.

 STEP 9 - Add ginger - garlic paste when ghee is hot .Saute it for 1 minute ,till the raw smell is gone .

STEP 10 - Now add the kashmiri chili powder, 1/2 teaspoon regular chilli powder, stir it.

STEP 11 - Immediately add the tomato puree. Cook the tomatoes till they turn very thick & butter ooze out.

STEP 12 -  Add boiled black lentils and red kidney beans with all the water to it .

 STEP 13 - Add some more hot water and cook the dal for 25- 30 minutes on low flame.

STEP 14 -  Add 1 teaspoon kasoori methi and garam masala, salt as per taste, mix well and cook for 4-5 minutes.

STEP 15 - Add 2-3 tablespoon fresh cream and remaining white butter. Mix well.

STEP 16 - Mean while use your spatula to mix it so that it doesn't stick to the bottom while cooking. Cook for more 2-3 minutes .

TEMPERING - 

STEP 1 - In another pan heat 1 tablespoon ghee , 2 tablespoon butter and add chopped garlic and 2-3 dry red chillies ( optional ). 

 STEP 2 - Brown the garlic and add it straight to the boiling dal. Then cook for 2-3 minutes, switch off the flame and dal makhani is ready.

STEP 3 -  Remove from heat, garnish with some more cream and serve hot.

Serve with any Indian bread like Naan, Paratha, Chapati or simply enjoy it with steaming hot rice. 

NOTES - * Soak the urad dal and rajma for a minimum of 8 hours. Soaking them for a long time will help achieve the creaminess.

* If you have no time, in that case, soak them for atleast 4-5 hours in hot water.

*Pressure cook the dal well. It is important to make sure the dal is completely cooked before adding it to the masala.

* Don't shy away from using butter. This is a rich dish and lots of butter goes into making it. If you cut down on butter, you will not get that creamy and delicious dal makhani you enjoy in restaurants.

* Lightly mash the dal before simmering. This will help achieve thickness and creaminess.

* Make the second tempering with ghee (see recipe) and add it towards the end. Don't skip it - consider this the game-changer.

*Simmer the dal over low flame for a minimum of 30 minutes. This is the best way to make the best-tasting dal makhani. Once the masala is ready, add the cooked dal, adjust consistency and let it simmer.