Dal Makhani

by - February 12, 2017


Dal Makhani has always been the go to recipe in my house. On sundays, our perfect heavy lunch would either be Butter Chicken, Chhole bhature, or Dal Makhani Chawal.

Recently, I went to one of my friend's house and she had made Dal Makhani for lunch. But when I saw how she was making it, I was surprised. It was colourless, super thin, and the water and dal was not even mixed properly(not criticising her lol, she's an amazing friend). I asked her what happened to her dal, and she said "this is how we always make it".

I was a little shocked, firstly because this was the first time I was having dal makhani at someone else's house lol, but mainly because I didn't know that there were people who think they can't make restaurant style dal makhani at home.

So I decided to finally release this recipe. The correct way to make dal makhani. It tastes like the restaurant version, but slightly healthier and tastier.



Ingredients:

Urad Sabut Daal (Black Lentil/Gram) 250 gm
Rajma (Kidney Beans) 50 gm
Tomato Puree 1 cup
Cream 1 and 1/2 cup
Salt as per taste
Kashmiri Red Chilly Powder 1 teaspoon
Cinnamon Powder 1/2 teaspoon
Nutmeg Powder 1/4 teaspoon
Ginger Garlic Paste 2 tablespoon
Butter 2 to 3 tablespoon
Olive Oil 1 tablespoon
2 Cinnamon Sticks



Method:





1) wash the Dal 7-8 times before finally letting it soak in the water
2) Soak the Dal overnight in water
3) Boil the Dal next day in a pressure cooker, add 2 cinnamon sticks, salt as per taste(i used 2 tablespoons) and water.
4) Boil till you hear 2 whistles, after which we'll let it cook for 25-30 minutes on a low flame
5) You'll get a very thick dal, homogeneously mixed and mashed together. Which is why we cook it for a longer period on a low flame
6) Now heat a pan and add butter, with it add oil so the butter doesn't burn.
7) Now add ginger garlic paste, sauteé it for just one minute. Add tomato puree and sauté.
Followed by salt, red chilli powder, cinnamon powder, nutmeg powder and mix it well.
8) add kasoori methi(hand crushed)
9) when this mixture starts leaving oil on the sides, add in the boiled dal
10) mix this well
11) add some water to the cooker mix it well and scrape off the remaining dal and add it back to this new mixture of the tomato/ginger garlic paste and boiled dal
12) now let it boil
13) add cream and mix well.
14) let this cook for 15 minutes covered with a lid on top, so everything blends together homogeneously
15) after 15 minutes check, and add more cream and serve!

Check out the recipe on my youtube channel for a better understanding though!














You May Also Like

0 comments