Restaurant-Style Dal Makhani Recipe:
Ingredients:
- 1 cup black urad dal (whole)
- 1/4 cup kidney beans (rajma)
- 2 tablespoons ghee (clarified butter)
- 1 large onion (finely chopped)
- 1 large tomato (finely chopped)
- 1 tablespoon ginger-garlic paste
- 1 green chili (chopped)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1/2 cup fresh cream
- 1/2 cup milk
- Salt to taste
- Fresh coriander leaves (for garnishing)
Instructions:
1. Soak the Dal and Rajma:
- Rinse the black urad dal and kidney beans thoroughly. Soak them in water for 6-8 hours or overnight.
2. Cook the Dal and Rajma:
- After soaking, drain the water and add the dal and rajma to a pressure cooker.
- Add 4 cups of water and a pinch of salt. Pressure cook on medium heat for 3-4 whistles or until soft and well-cooked. Once done, release the pressure and mash the dal slightly to get a smooth texture.
3. Prepare the Tempering (Tadka):
- Heat ghee in a heavy-bottomed pan or kadhai.
- Add cumin seeds to the hot ghee and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and chopped green chili, and sauté for another 1-2 minutes until fragrant.
- Add finely chopped tomatoes and cook until the tomatoes turn soft and the oil starts to separate from the mixture.
4. Add Spices:
- Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine and cook for 2-3 minutes until the spices are well incorporated.
5. Add the Cooked Dal and Rajma:
- Add the cooked dal and rajma to the tempering. Mix well and cook on low heat for about 10-15 minutes, allowing the flavors to blend. If the consistency is too thick, add water to adjust it to your desired consistency.
6. Make it Creamy:
- Add milk and kasuri methi (crushed) to the dal, stirring to combine. Cook on low heat for another 5 minutes to infuse the flavors.
- Add fresh cream to the dal, and mix well. Let it simmer for 5-7 minutes, ensuring a creamy texture.
7. Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or steamed basmati rice.
Tips:
- For a richer taste, increase the amount of cream and ghee.
- You can also add a bit of butter for extra flavor.
- If you like a smokey flavor, try the "dhungar" method (adding charcoal smoke) to the dal before serving.
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