Name: Dal Makhani(Resturant Style) recipe by Anita Agarwalla at BetterButter
Prep time: 480 min
Cook time: 60 min
Total time: 540 min
Yield: 8
Ingredients: Whole black dal(sabut urad) 1 cup,washed and soaked overnight; Red kidney beans(rajma) 1/4 cup or 5 tbsps,washed and soaked overnight; Salt to taste; 1 tbsp red chilli powder; 3 tbsps ginger finely chopped; 1tsp ginger powder; 4 tbsps butter; 2 tbsps oil; 2 tsps cumin seeds; 10 to 12 cloves garlic, chopped; 2 large onion, chopped; 4 green chillies,slit; 6 big tomatoes,pureed; 1 tbsp garam masala powder

ABOUT Dal Makhani(Resturant Style) RECIPE

Dal Makhani is very popular and it comes from Panjab region of India.Dal refers to lentils and makhan refers to butter.Dal Makhani literally translates to lentils cooked with butter.Dal makhani was prepared by simmering lentils on slow heat for several hours.This slow cooking for hours make it creamy,thick and best buttery dal.

Ingredients Serving: 8

Whole black dal(sabut urad) 1 cup,washed and soaked overnight
Red kidney beans(rajma) 1/4 cup or 5 tbsps,washed and soaked overnight
Salt to taste
1 tbsp red chilli powder
3 tbsps ginger finely chopped
1tsp ginger powder
4 tbsps butter
2 tbsps oil
2 tsps cumin seeds
10 to 12 cloves garlic, chopped
2 large onion, chopped
4 green chillies,slit
6 big tomatoes,pureed
1 tbsp garam masala powder

Instructions

On the flame,cook sabut urad and rajma along with 5 cups of water.
Add salt,1/2 tbsp red chilli powder,2 tbsps ginger chopped,1 tsp ginger powder,cook until the rajma is completely soft.
Heat a pan add butter,oil.
Add cumin seeds,when they crackle add remaining ginger, garlic,chopped onions and saute till golden brown.
Add green chillies slit,tomatoes puree and saute on medium heat.
Add red chilli powder and saute till the gravy thickens.
Add the cooked dal and rajma along with the lentils stock.
Add little water to adjust consistency.
Add garam masala powder and salt.
Now simmer on low heat till the dals are soft and get a smooth texture.
Garnish with a swirl of cream and springs of fresh coriander.
Serve hot with naan,parantha or plain rice.

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