Restaurant style Dal Makhani
1 1/2 cup whole urad dal (whole black lentils )
1 cup red rajma (Kidney beans)
2 tablespoons chana dal (gram dal )
1 teaspoon ginger garlic paste
1 cup onion chopped
1 cup tomato puree
1 Bay leaf
1/2 teaspoon haldi (turmeric)
salt to taste
1/4 teaspoon garam masala
1/4 cup fresh cream
2 tablespoons ghee ( clarified butter)
1/2 teaspoon jeera(cumin seed )
1/4 teaspoon lal Mirch powder (red chili powder )
Method
Soak rajma and urad dal ( lentils and kidney beans) overnight or atleast for six hrs ,After soaking, dal will be about two and a half times the volume .
rinse them well in cold water,place dal in a pressure cooker with 5cups of water and turmeric chilli powder , G&G paste &salt for 3-4 whistles or cook until cooked, almost mushy. Lightly mash the kidney beans and dal .
heat a pan add ghee , jeera,bay leaf, and onions chopped .
Saute until aromatic, onions gets soft , stir it about a min now add tomato puree cook for 2min
Add and garam masala.
add dal and rajma mix reduce the heat to simmer, add close the lid and slow for 5min
Add fresh cream and green coriander.
Dal makhani is ready to server enjoy with naan , rice ,or any other indian flatbread .
1 1/2 cup whole urad dal (whole black lentils )
1 cup red rajma (Kidney beans)
2 tablespoons chana dal (gram dal )
1 teaspoon ginger garlic paste
1 cup onion chopped
1 cup tomato puree
1 Bay leaf
1/2 teaspoon haldi (turmeric)
salt to taste
1/4 teaspoon garam masala
1/4 cup fresh cream
2 tablespoons ghee ( clarified butter)
1/2 teaspoon jeera(cumin seed )
1/4 teaspoon lal Mirch powder (red chili powder )
Method
Soak rajma and urad dal ( lentils and kidney beans) overnight or atleast for six hrs ,After soaking, dal will be about two and a half times the volume .
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