Name: Dal Makhni (Restaurant Style) recipe by Anshoo Garg at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Whole black urad dal - 100 gms; Rajma - 20 gms; Onion , roughly chopped - 1 medium; Tomato,chopped - 3 medium; Ginger,chopped - 1 inch piece; Ginger, juliens - 1 inch long; Green chillies - 4; Coriander leaves - 2 tsp; Bay leaf - 2 small leaves; Cinnamon stick - 1 small; Kasuri methi leaves - 1 tsp; Butter - 60 gms; Fresh cream - 150 gms; Salt - to taste; Turmeric powder - 1/2 tsp; Red chilli powder - 1/2 tsp; Kashmiri mirch powder - 1/4 tsp; Coriander powder - 1 tsp; Water - 600 ml; Milk - 100 ml

ABOUT Dal Makhni (Restaurant Style) RECIPE

Dal makhani or maa di dal, as it is popularly known in the punjab with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. The primary ingredients in dal makhani are whole black lentil with red kidney beans, butter and cream

Ingredients Serving: 6

Whole black urad dal - 100 gms
Rajma - 20 gms
Onion , roughly chopped - 1 medium
Tomato,chopped - 3 medium
Ginger,chopped - 1 inch piece
Ginger, juliens - 1 inch long
Green chillies - 4
Coriander leaves - 2 tsp
Bay leaf - 2 small leaves
Cinnamon stick - 1 small
Kasuri methi leaves - 1 tsp
Butter - 60 gms
Fresh cream - 150 gms
Salt - to taste
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Kashmiri mirch powder - 1/4 tsp
Coriander powder - 1 tsp
Water - 600 ml
Milk - 100 ml

Instructions

1. Soak dal and rajma overnight. In the morning, boil it with 600 ml water along with cinnamon stick and bay leaf.After one whistle keep it on simmer for 15 min and switch off the gas.
2. Grind onion, tomato, ginger, green chillies into a fine paste.
3. Heat butter in a pan and jeera to it.Add ground paste to it.Add coriander powder,turmeric powder, red chilli powder, kashmiri mirch powder and salt to it.Fry this masala until oil starts separating.
4. Lightly mash boiled dal with laddle and add it to fried masala.cook it for 10 min.Add ginger juliens and cook it for 5 more min.Now add 100 ml cream and milk.
5. Add chopped 1 tsp green coriander leaves, crushed kasuri methi leaves and 50 gms butter.Cook it covered on slow heat for 10 min.
6. Serve piping hot makhni dal garnished with fresh cream and coriander leaves.

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