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Dal Makhani Restaurant Style: When you feel like eating dal in a special style, then make this recipe of Dal Makhani at home. It is so delicious in taste that the eaters will not be able to know whether it is made at home or bought from the market.
To make Dal Makhani, first wash urad dal and rajma thoroughly and soak them in water for at least 6-8 hours. After this, wash the soaked lentils and kidney beans once again with fresh water, put them in a pressure cooker, add about 5 cups of water and a little salt and cover the lid.
Now cook the dal on medium flame for 1 whistle, then reduce the flame and cook for 20-25 minutes till the dal gets completely cooked. If you want, you can also add 1/2 inch piece of ginger and one green chilli while boiling the lentils.
Now to prepare Dal Makhani masala, heat 2 tablespoons of ghee or butter in a big pan, add asafoetida and cumin seeds and fry. When cumin starts crackling, add finely chopped onion and fry till it turns golden.
After this, add ginger-garlic paste (if using) and green chillies and fry for a few seconds until the raw smell goes away.
Now add chopped tomatoes to the pan, mix well, add turmeric powder, red chili powder, coriander powder and salt and fry until the masala starts leaving the ghee. After this, add boiled lentils and kidney beans (along with water) to the pan and mix well with the spices.
If the gravy feels too thick, you can add a little hot water to dilute it. Now let the Dal Makhani cook on low flame for at least 15-20 minutes while stirring continuously. The longer the dal is cooked on low flame, the tastier it will become.
Finally add garam masala and kasoori methi to the dal and mix well. Now add cream or milk and cook for another 2-3 minutes. If you want to make the dal more rich, you can add 1 tablespoon more butter at this stage.
Now turn off the gas and garnish the dal by adding finely chopped coriander and a little cream. Dal Makhani can be served with Naan, Lachha Paratha, Roti or rice.
