Dal Makhani is one of the most popular dishes ordered in an Indian restaurant. Follow this recipe and prepare restaurant-style Dal Makhani at home having the same taste (or even better) and almost half the calories.
| Time: Preparation time-20 minutes Soaking Time-6 hours
3/4 cup urad dal (whole black lentils)
2 tablespoons rajma (red kidney beans)
2 tablespoons chana dal (split bengal gram)
2 teaspoons finely chopped ginger
1 tablespoon finely chopped garlic
1 large onion, finely chopped
2 tablespoons finely chopped coriander leaves
1 tablespoon ghee
2 tablespoons oil
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 teaspoon Kashmiri red chilli powder
1/2 cup full-fat milk
Salt to taste
Soak the urad dal, chana dal and rajma overnight or for 6 hours.
Drain the soaked dal. Combine the urad dal, chana dal, rajma, 1 teaspoon ginger, 1/2 tablespoon garlic, ghee, salt and 2 cups of water in a pressure cooker. Pressure cook on high heat for 4 whistles and then reduce the heat to the lowest possible setting. Cook on low heat for 15 minutes.
Allow the steam to escape before opening the lid of pressure cooker.
Add milk to the dal and let it boil. When it starts boiling, reduce the heat to low and simmer for 5 minutes or until it becomes creamy but not too thick.
Grind the tomatoes into a smooth paste in a grinder and keep them aside.
For the tempering, heat oil in a pan. Add cumin seeds and let them crackle. Add onions, garlic, ginger and asafoetida. Sauté till onions turn golden brown in colour. Add the freshly ground tomatoes and cook till the mixture reduces to a thick paste and oil starts separating from it.
Add this tadka/tempering to the dal and mix well.
Serve hot garnished with coriander leaves.