Name: Typical Restaurant style dal makhani recipe by Kajal Arora at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Ingredients: Urad Dal: 1/2 cup; Rajma : 1/4 cup; Chana dal: a handful; Salt: 1.5 tsp +1/2 tsp; Full fat milk:1/2 cup; Ginger: 1"piece; Green chilli :1; Onion:1(medium); Tomato puree:1/2 cup; Butter:1/2 cup; Desi ghee:2 tbsp; Ginger garlic paste :1 tbsp; Bay leaf :1; Black cardamom :1; Clove:3-4; Cinnamon :1; Coriander powder :3 tsp; Red chilli powder :1/2 tsp; Kashmiri mirch :1 tsp; Aamchur(mango powder) :1/2 tsp; Garam masala:1/2 tsp; Kasoori methi:2 tsp; Cream:1/2 cup

ABOUT Typical Restaurant style dal makhani RECIPE

A dish which is ordered by most of the people when visit to a restaurant.making it might look simple but it is a little tricky dish required some tips to get same taste and texture every single time

Ingredients Serving: 5

Urad Dal: 1/2 cup
Rajma : 1/4 cup
Chana dal: a handful
Salt: 1.5 tsp +1/2 tsp
Full fat milk:1/2 cup
Ginger: 1"piece
Green chilli :1
Onion:1(medium)
Tomato puree:1/2 cup
Butter:1/2 cup
Desi ghee:2 tbsp
Ginger garlic paste :1 tbsp
Bay leaf :1
Black cardamom :1
Clove:3-4
Cinnamon :1
Coriander powder :3 tsp
Red chilli powder :1/2 tsp
Kashmiri mirch :1 tsp
Aamchur(mango powder) :1/2 tsp
Garam masala:1/2 tsp
Kasoori methi:2 tsp
Cream:1/2 cup

Instructions

Soak dal separately for 7-8 hours
Pressure cook chana dal with one cup of water and whole spices for 4-5 whistles and let it depressurize naturally
Mash chana dal with a potato mash completely
Add soaked Urad dal, rajma, salt and 2 cup of water and cook for 10-12 whistles and depressurize naturally
Take 1/4 of this dal let it cool a little and make a smooth and creamy paste out of it ( l grind it with some ice cubes)
Add slit green chilli, ginger julienne and dal paste to the rest of dal along with a cup of water and cook it on low for about 25-30 minutes stir it occasionally
In the meantime prepare tempering. Take ghee in a pan add onion paste and sauté till golden brown
Add ginger garlic paste and cook until raw smell goes off.Add tomato puree and cook for another 2-3 minute
Add ground spices like red chilli powder, coriander powder, kashmiri mirch, saunth powder amchur cook till oil separates
Add 1/4 cup of water and milk and cook for 5 minutes
Dal might have been creamy till now
Add cooked dal into the tempering and let it simmer on low flame till it reduces to 3/4 th. Say about 10-12 minutes
Roast Kasoori methi on tava and crush with hands.for an awesome aroma
Add butter, garam Masala, Kasoori methi come the lid for 5 minutes and cook on slow or till you get the desired consistency
Switch off the gas and after a minute or two add cream
Serve hot.

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