Dal Makhani Recipe (Restaurant Style)

indianhealthyrecipes.com

Andi

subheading: To Pressure Cook:

1 cup whole black lentil (200 grams black gram - whole urad dal)

¼ cup rajma (red kidney beans) (optional)

4 cups water for pressure cooking - more for pot

subheading: To Temper/ Masala:

3 tablespoons unsalted butter (divided - 1 ½ tbsp + 1 ½ tbsp)

1 tablespoon ghee

1 medium onion finely chopped (65 grams)

1 tablespoon ginger garlic paste

1 cup tomato puree (210 grams)

2 teaspoons salt (adjust to taste)

¾ to 1½ teaspoons red chilli powder (adjust to taste) (I use 1½)

1 teaspoon garam masala (use flavorful one)

2 cups water (preferably boiling hot)

½ teaspoon kasuri methi (dried fenugreek leaves) (optional)

¼ cup cream (more for garnish, heavy cream, whipping cream)

subheading: Whole Spices (optional):

1 bay leaf (optional)

2 green cardamoms (optional)

1 black cardamom (optional)

Directions at indianhealthyrecipes.com

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