Restaurant Style Dal Makhani
Dal Makhani Recipe
Prep Time : 8-10 hour
Cook time : 31-40 minutes
Serve : 4people
Nutrition Info
Calories : 966 Kcal
Carbohydrates : 88.7 gm
Protein : 30.6 gm
Fat : 54.3 gm
Other : Fiber- 19.9gm
Ingredients
280gms black
lentil
220gms tomatoes finely chopped
3 tbsp tomato puree
1” piece of ginger finely chopped
1 tsp mild chilli powder
½ tsp garam masala powder
2 tbsp butter
60mls single cream
1 tbsp chopped coriander for garnish
½ “ginger slivers for garnish
60gms red
kidney beans (rajma)
1.5
litres water
3 tbsp
vegetable oil
Pinch of
asafoetida
1 green chilli slit lengthwise
1 tsp cumin seeds coarsely ground
10 cloves
of garlic finely chopped
- 220gms tomatoes finely chopped
3 tbsp
tomato puree
1” piece
of ginger finely chopped
1 tsp
mild chilli powder
½ tsp
garam masala powder
2 tbsp
butter
60mls
single cream
1 tbsp
chopped coriander for garnish
½ “ginger
slivers for garnish
v 280gms
whole black lentil Soak
the black lentils and kidney beans overnight in a bowl in plenty of water.
v In a
large heavy bottom sauce pan add the black lentil and kidney beans along with
the water and salt.
v Bring to
a boil and simmer on a low heat for an hour. Stir a few times and scarp of the
foam from the top. Continue cooking for further 1 hour and 15 minutes.
v
Drain, reserving the cooking water and set aside to use for later.
v
Mash the lentils with a potato masher this will take some arm work
so keep mashing till you have a coarse consistency. You want some lentils whole
but most of it mashed.
v
In a heavy bottom large non stick sauce pan heat the oil on a low
heat. Add the asafoetida, chilli and cumin seeds. Let them sizzle for 5 seconds
and add the garlic frying for a further 30 seconds.
v
Now turn the heat to medium and add the onions sautéing for 7-10
minutes until they begin to soften. Stir well making sure it doesn’t stick to
the bottom of the pan.
v Add the tomatoes and fry for
a further 3 minutes mashing the softened tomatoes with the back of the spoon
now add the puree and cook for a minute
v Add the ginger and fry for a
minute followed by the mild chilli powder. Season to taste and add the mashed
dal. Stir well and make sure to mix all the spices with the dal
v Add 650 mls cooking liquid
and stir. Bring to a boil and simmer for 20-25 minutes on a low heat with the
lid on. Make sure to stir a few times preventing it from sticking to the bottom
of the pan
v
The dal should be thick and creamy so add a little more water only
if you need to. Add the garam masala powder along with the butter. Stir well
simmering for a minute
v Just before you serve add a
swirl of cream, fresh coriander and ginger. Serve with naan or pulao
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