Best Dal Makhani Recipe | Restaurant Style Dal Makhani

Steps to make Delicious Dal Makhani ( 1 cup =250 ml cup, Serves -6)
Step 1:Wash and soak overnight
-1 cup black gram
-1/4 cup rajma
-1 tbsp chana dal
Step 2:
Rub and wash the soaked
dals for a minimum of 3-4 times. This is an important step for getting creamy and tasty dal makhani.
Step 3:
Transfer the soaked and well washed and drained dals to a
cooker. Add water ( qty should be such that it is at least 1 inch above the dal). Add turmeric powder, Kashmiri red chilli powder, coriander powder, 1/2 tsp salt, 1 tbsp ghee(or oil, if vegan) and pressure cook on low flame for 6-8 whistles and switch off.
Step 4:
Heat a heavy bottom vessel/kadai with 1 tbsp ghee, 1 tsp jeera, large pinch asafoetida, 1”ginger (grated), 2-3 garlic cloves( grated, optional), 1 green chilli( add whole), 200ml thick Tomato Purée + 1/3 cup water, 1/2 tsp Kashmiri Chilli powder, 1/4 tsp jeera powder, 3/4 tsp coriander powder, salt(adjust, as we have also added for dal). Let it cook till the ghee/oil starts to separate on the sides of the vessel.
Step 5:
Once the cooker cools down, check if the dal and rajma is well cooked. Add it to the tomato mixture. Add 50 gm unsalted butter, Cover and simmer the dal for 5-6 mins, stirring intermittently.
Step 6 ( Most Important):
Using a hand whisk, whisk the dal ( at least for 1-2 minutes) so that some of them get gently mashed and you get a thick creamy dal consistency.
Step 7: Add 1-2 tbsp Kasuri Methi, 1/4-1/3 cup cream and mix/ whisk again. Taste and adjust salt .

Delicious Dal Makhani is now ready !! Garnish with more cream and serve with rice or rotis. YUM 😋
#masterchefmomrecipes
#dalmakhani