Description
Nothing beats a bowl of rich and creamy Dal Makhni that tastes just like your favourite restaurant.
Made with whole urad dal, aromatic spices, butter, and fresh cream, this slow-cooked recipe is fresh, hygienic and perfect for special weekend meals.
Serve it with naan, roti or jeera rice for a truly comforting feast.
Ingredients:
-For Pressure Cooking-
* 1 cup whole urad dal (soaked overnight)
* 2–3 tbsp chana dal or rajma (optional)
* 1 bay leaf
* 1-inch cinnamon stick
* 2 green cardamoms
* 1 black cardamom
* Salt to taste
* 1 tsp red chilli powder
* ½ tsp turmeric powder
* 1 tsp coriander powder
* 3 cups water
-For the Tempering-
* 1 tbsp mustard oil
* 1 tbsp butter
* 1 tsp whole coriander seeds
* 1 tsp cumin seeds
* 8–10 garlic cloves, crushed
* 2 green chillies, finely chopped
* 1 cup tomato puree
* 1 tsp Kashmiri red chilli powder
-For Finishing-
* 1–2 tbsp butter
* ¼ cup fresh cream
* 1 tsp kasuri methi
-Method-
1. Soak whole urad dal overnight. You can also add 2–3 tablespoons of chana dal or rajma for added texture.
2. Transfer the soaked dal to a pressure cooker. Add bay leaf, cinnamon, green cardamom, black cardamom, salt, red chilli powder, turmeric powder, coriander powder, and three times the quantity of water. Pressure cook until the dal becomes soft and mushy.
3. In a heavy-bottomed pan, heat mustard oil and butter. Add whole coriander seeds, cumin seeds, crushed garlic, and green chillies. Sauté until the garlic is cooked and aromatic.
4. Add tomato puree and Kashmiri red chilli powder. Cover and cook on low heat until the oil separates.
5. Add the cooked dal and gently mash it using a masher to release its natural creaminess.
6. Cover and simmer on low heat for 20–22 minutes, stirring occasionally.
7. Finally, add butter, fresh cream, and kasuri methi. Mix well and switch off the flame.
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