Recipe- Restaurant Style Dal Makhani

Dal Makhani is one of the most popular dishes ordered in an Indian restaurant. Follow this recipe and prepare restaurant-style Dal Makhani at home having the same taste (or even better) and almost half the calories.

Ingredients

3/4 cup urad dal (whole black lentils)
2 tablespoons rajma (red kidney beans)
2 tablespoons chana dal (split bengal gram)
2 teaspoons finely chopped ginger
1 tablespoon finely chopped garlic
1 large onion, finely chopped
2 tomatoes
2 tablespoons finely chopped coriander leaves
1 tablespoon ghee
2 tablespoons oil
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 teaspoon Kashmiri red chilli powder
1/2 cup full-fat milk
Salt to taste

Method

- Soak the urad dal, chana dal and rajma overnight or for 6 hours.

- Drain the soaked dal. Combine the urad dal, chana dal, rajma, 1 teaspoon ginger, 1/2 tablespoon garlic, ghee, salt and 2 cups of water in a pressure cooker.

- Pressure cook on high heat for 4 whistles and then reduce the heat to the lowest possible setting. Cook on low heat for 15 minutes.

- Allow the steam to escape before opening the lid of pressure cooker.

- Add milk to the dal and let it boil. When it starts boiling, reduce the heat to low and simmer for 5 minutes or until it becomes creamy but not too thick.

- Grind the tomatoes into a smooth paste in a grinder and keep them aside.

- For the tempering, heat oil in a pan. Add cumin seeds and let them crackle. Add onions, garlic, ginger and asafoetida. Saute till onions turn golden brown in colour.

- Add the freshly ground tomatoes and cook till the mixture reduces to a thick paste and oil starts separating from it.

- Add this tadka/tempering to the dal and mix well.

- Serve hot garnished with coriander leaves.