Dal Makhani (Restaurant Style)
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Soak whole black gram (urad dal) and kidney beans (rajma) in enough water for overnight.
Rinse the legumes for a couple of times in water.
Drain well and add the legumes in a pressure cooker.
Add water and stir well.
Pressure cook the legumes on high heat for 18 to 20 whistles. To know more, swipe up!
The urad dal and rajma should cook and soften as shown in the picture. To know more, swipe up!
Next, add chopped tomatoes in a blender jar.
Blend the tomatoes to a smooth puree.
Heat butter in a pan. You can use salted or unsalted butter.
Add whole spices and fry till they splutter and become fragrant. To know the spice list, swipe up!
Add finely chopped onions after frying the spices.
Stir and sauté the onions on low heat.
Sauté onions till they turn light golden.
Then, add ginger-garlic paste, stir and sauté till the raw aroma goes away.
Add chopped green chilies and stir for a minute.
Next, add prepared tomato puree.
After mixing, add red chili powder.
Grate in some nutmeg. You can add nutmeg powder as well.
Mix and sauté the mixture till oil leaves the sides of the pan.
Add cooked urad dal and rajma.
Add the remaining stock and more water, if required.
Mix and simmer the dal makhani, uncovered on low heat.
Keep stirring often, so that the lentils don't get stuck to the bottom.
Once the dal makhani begins to thicken, add salt.
Mix and continue to simmer till the desired consistency is achieved.
When the dal makhani has reached a medium consistency, add low fat cream.
Mix the cream well and switch off the heat.
Add crushed kasuri methi and stir well.
You can smoke dal makhani before serving or serve as it is. To know how to smoke, swipe up!