Dal Makhani I Restaurant Style Dal Makhani I दाल मखनी I Pankaj Bhadouria 

Dal Makhani I Restaurant Style Dal Makhani I दाल मखनी I Pankaj Bhadouria
Dal Makhani is one of the most popular dishes on any restaurant’s Menu. Dal Makhani actually is a recipe inspired from the Ma Mothi dal- Rajma and Black Urad Dal, that is cooked in every Punjabi home. Dal Makhani was 1st created at the Moti Mahal Restaurant Darya ganj, New Delhi by 2 friends who came to Delhi from Lahore after the Partition. The idea was t ogive the rustic Dl a more ‘shahi’ taste and appeal as liked in Delhi. So they added the same gravy that they used to create the famous Butter Chicken, to the Dal and that is how Dal MAkhani was born. And today Dal Makhani can be found on the Menu of any Indian Restaurant all over the world!
So enjoy the recipe!
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Recipe :
Dal Makhani
Ingredients:
1cup Blabk Urad Dal
¼ cup Rajma (chitra)
4-5 cups Water
100gms Butter
1tbsp Ginger, finely chopped
1 large Onion, chopped
1 tbsp Garlic, finely chopped
Salt to taste
1st Tempering:
50g Butter
1 ½ cup Fresh tomato Puree
1½ tbsp Kashmiri Chilli Powder
1 tbsp Butter
½ tbsp Garlic chopped
1 tsp Kashmiri Red chili powder
2nd Tempering:
2 tbsp Butter
1 tbsp Garlic, finely chopped
1 tsp Kasuri methi
¾ cup Cream
Method:
Soak the dal & rajma together for at least 3 hours.
Scrub the dal well and wash it clean.
Add 5 cups water, chopped onion, chopped ginger and boil in a pressure cooker till dal splits and becomes thick (approx.. 6-7 whistles)
Roughly chop the tomatoes and puree them.
In a pan melt butter and the Kashmiri chili powder, stir and immediately add the tomato puree. Cook the tomatoes till they turn very thick & butter oozes out.
Add the cooked tomatoes to the dal.
Add salt to taste and more water as required.
Cook the dal for at least 30mins.
In a separate pan heat remaining butter and add chopped garlic. Brown the garlic and Add kasuri methi. Stir and immediately add it t to the boiling dal.
Finish by adding cream to the dal, mix well and remove from heat.
Remove and serve hot.
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