Practical Method to Cooking Perfect Daal makhani

Hoping to dine Daal makhani a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna help you with helpful ways on producing a Daal makhani like a famous chef made.

We hope you got insight from reading it, now let's go back to daal makhani recipe. You can have daal makhani using 15 ingredients and 12 steps. Here is how you cook it.

To make an extraordinary Daal makhani, below are the components needed:

1. Get 3/4 cup of urad dal.
2. Take 1/4 cup of Rajma.
3. Provide 6 cloves of garlic.
4. Prepare 2 tsp of ginger paste.
5. Take 3 of small green chillies.
6. Take 1/2 cup of tomato puree.
7. Prepare 1 tsp of salt.
8. Use 1 tsp of red chilli powder.
9. Get 1 tsp of garam masala.
10. You need 1 tsp of coriander powder.
11. Use 1 tbsp of ghee.
12. You need 3 tbsp of butter.
13. Take of Some cream (full fat).
14. Take 1 tsp of sugar.
15. Take of Coriander.

After preparing the components, next you are good to prepare your appetizing Daal makhani by following the instructions on this section:

1. Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight..
2. In the morning, drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt. Add around 3.5 cups water..
3. Pressure cook on high-medium heat for 2 whistles, then lower the heat to low-medium and cook for another 20 minutes..
4. Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers..
5. Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest heat and let the dal simmer while you make the masala..
6. To make the masala, in a large pot/pan, heat 2 tablespoons butter  (I use and recommend amul salted butter here) and 1 tablespoon ghee on medium heat..
7. Once the butter melts and is hot, add the finely grated onion. Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn't burn and keep heat on medium..
8. Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away..
9. Add the tomato puree and mix. Cook for 2 minutes or until the puree mix well with masala and oil starts oozing out from the sides..
10. Add in the boiled dal and Add 1/2 cup water, stir and set heat to low. Let it simmer on low heat uncovered for around 45 minutes..
11. Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added total of 1.5 cups water as the dal was simmering..
12. Garnish dal makhani with more cream and coriander serve with butter. Enjoy!.

To smoke dal makhani, start by heating the charcoal till its red on an open flame or grill. Place a heat proof bowl in the middle of the pot of dal makhani and place the hot coal in it. Dal Makhani is one of the most popular dal recipes in any restaurant menu. This dal is the identity of the Punjabi food. So here we are presenting a easy to make homemade dal makhani recipe.

Recipe : Daal makhani

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