Dal Makhani – Restaurant Style
Dal Makhani is a Punjabi mixed lentil curry is generally made with butter and cream, a spicy and heavy dal preparation made with, a combination of rajma and dal. Normally this preparation is slow cooked dal, any recipe/ingredients slowly cooked enhances the taste and the flavor of the dish.
Every Dhaba / Roadside eating place / Punjabi restaurant, claim that Dal Makhani is a delicacy that they make it in their restaurant to perfection. In this preparation have used whole masoor instead of black lentils, it came out as good as the original recipe. Below is the way have gone about……..:-)
- 1/4 Cup Whole Masoor
- 1/2 Cup Red Kidney Beans (Rajma)
- 1 tbsp. Butter
- 1 tsp Oil
- 2 tsp of Ginger Garlic paste
- 1 large Onion chopped
- 2 Green Chilli
- 1 medium Tomato
- 1 tsp Garam masala powder
- 2 Inch Piece of Grated Ginger
- 1 tsp jeera powder
- 2 tsp coriander powder
- Salt to taste
- 2 tbsp. Fresh Cream.
- Soak the rajma and masoor overnight (8 to 12 hrs) and pressure cook the beans and massor with salt in the water for around 5 to 6 whistles, open the lid and see if the rajma is totally soft.
- Meanwhile take a thick bottomed pan and heat some oil and put in some butter put the onion to fry and tomatoes following chillies and ginger garlic paste, once they cooled down pulse them to fine puree/pulp and keep aside.
- Put the remaining oil in the pan pour the cooked dal and smash them with the back of your spoon and then add the pureed onion and tomato mixture.
- Add all the dry masala powders into the dal mixture and cook till you get fine fragrance coming out.
- Add the butter, adjust the salt to your liking, simmer on low heat till the dals are totally soft and well blended.
Now finally add the cream and mix it thoroughly. One could swirl some cream on top for garnishing 🙂 – presentation always matters 🙂