02/23/2018
Restaurant style dal makhani recipe:
prep time: 8 hrs
cook time: 1 hr
total time: 9 hrs
Servings : 4
Ingredients (1 cup = 250 ml)
Main ingredients for dal makhani recipe:
¾ cup whole urad dal OR 140 grams whole urad dal
¼ cup rajma OR 40 grams rajma (kidney beans)
3 cups water for pressure cooking OR 750 ml water
1 medium onion OR 50 grams onion OR ½ cup finely chopped onions
1 or 2 green chilies - chopped (hari mirch)
2 teaspoon ginger garlic paste (adrak lahsun ka paste) OR 6 to 7 garlic + 1 inch ginger - crushed to a paste in mortar-pestle
2 large tomatoes OR 200 grams tomatoes pureed OR 1 cup tomato puree
½ teaspoon cumin seeds (jeera)
2 to 3 cloves (lavang)
2 to 3 green cardamoms (choti elaichi or hari elaichi)
1 black cardamom (badi elaichi)
1 inch cinnamon (dalchini)
1 small to medium tej patta (indian bay leaf)
½ teaspoon red chili powder (lal mirch powder)
2 to 3 pinches of nutmeg powder or grated nutmeg (jaiphal powder)
1 cup of water or add as required
¼ to ⅓ cup low fat cream - 25% to 30% fat
½ tablespoon low fat cream for garnish
¼ teaspoon crushed kasuri methi (dry fenugreek leaves)
3 tablespoon butter - salted or unsalted
salt as required
Preparation:
Soak both 3/4 cup whole urad dal and 1/4 cup rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight. later drain them well.
Rinse both the lentils a couple of times in water.
Drain again and then add them in a pressure cooker. Add 3 cups water and stir well.
Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more. The urad dal should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the urad dal with a spoon or with your fingers to check the doneness. the same rule applies for rajma too. keep the cooked beans aside.
In a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped.
blend to a smooth puree. keep aside. you can also use ready 1 cup tomato puree instead of blending the tomatoes. no need to blanch the tomatoes while pureeing.
Making:
In a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.
Add the whole spices - 1/2 tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
Saute till the spices become aromatic.
then add 1/2 cup finely chopped onions.
Stir and saute the onions on a low flame often till they become light golden.
then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.
Add 1 tsp chopped green chilies and stir for a minute.
then add the tomato puree and stir again.
Add 1/2 tsp red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
then add the cooked urad dal and rajma beans along with the stock. also add 1 cup water or as required.
stir very well and simmer the dal makhani uncovered on a low flame.
keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
once the dal makhani has begun to thicken, add salt as required.
stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. the longer you keep dal makhani to simmer, the better it tastes.
When the gravy has thickened enough, then add 1/4 to 1/3 cup cream. dal makhani is not too thick or too thin. it has a medium consistency.
stir the cream very well. then switch off the flame.
now add 1/4 tsp kasuri methi, crushed. stir again for 5 mins.
You can serve dal makhani straight away.
Follow the above steps to have delicious dal makhani or let Delhi Rasoi deliver it you..
www.delhirasoi.net
