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Typical Restaurant style dal makhani

May-25-2017
Kajal Arora
30 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Typical Restaurant style dal makhani RECIPE

A dish which is ordered by most of the people when visit to a restaurant.making it might look simple but it is a little tricky dish required some tips to get same taste and texture every single time

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Boiling
  • Appetizers
  • Egg Free

Ingredients Serving: 5

  1. Urad Dal: 1/2 cup
  2. Rajma : 1/4 cup
  3. Chana dal: a handful
  4. Salt: 1.5 tsp +1/2 tsp
  5. Full fat milk:1/2 cup
  6. Ginger: 1"piece
  7. Green chilli :1
  8. Onion:1(medium)
  9. Tomato puree:1/2 cup
  10. Butter:1/2 cup
  11. Desi ghee:2 tbsp
  12. Ginger garlic paste :1 tbsp
  13. Bay leaf :1
  14. Black cardamom :1
  15. Clove:3-4
  16. Cinnamon :1
  17. Coriander powder :3 tsp
  18. Red chilli powder :1/2 tsp
  19. Kashmiri mirch :1 tsp
  20. Aamchur(mango powder) :1/2 tsp
  21. Garam masala:1/2 tsp
  22. Kasoori methi:2 tsp
  23. Cream:1/2 cup

Instructions

  1. Soak dal separately for 7-8 hours
  2. Pressure cook chana dal with one cup of water and whole spices for 4-5 whistles and let it depressurize naturally
  3. Mash chana dal with a potato mash completely
  4. Add soaked Urad dal, rajma, salt and 2 cup of water and cook for 10-12 whistles and depressurize naturally
  5. Take 1/4 of this dal let it cool a little and make a smooth and creamy paste out of it ( l grind it with some ice cubes)
  6. Add slit green chilli, ginger julienne and dal paste to the rest of dal along with a cup of water and cook it on low for about 25-30 minutes stir it occasionally
  7. In the meantime prepare tempering. Take ghee in a pan add onion paste and sauté till golden brown
  8. Add ginger garlic paste and cook until raw smell goes off.Add tomato puree and cook for another 2-3 minute
  9. Add ground spices like red chilli powder, coriander powder, kashmiri mirch, saunth powder amchur cook till oil separates
  10. Add 1/4 cup of water and milk and cook for 5 minutes
  11. Dal might have been creamy till now
  12. Add cooked dal into the tempering and let it simmer on low flame till it reduces to 3/4 th. Say about 10-12 minutes
  13. Roast Kasoori methi on tava and crush with hands.for an awesome aroma
  14. Add butter, garam Masala, Kasoori methi come the lid for 5 minutes and cook on slow or till you get the desired consistency
  15. Switch off the gas and after a minute or two add cream
  16. Serve hot.

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