How to make Dal Makhani

Ingredients need to make-

• 0.5 Cup • Whole black gram (Khadi urad dal)
• 0.25 Cup • Split Black Gram
• 4 Tbsp • Rajma (Kidney beans)
• 2 Tbsp • Chana Dal (Split Chickpeas)
• Salt to Taste
• 3 Cups Water

For Tempering

• 3 Tbsp • Desi Ghee (Clarified Butter)
• 1 Tbsp • Oil
• 1 Tsp • Cumin Seeds (Jeera)
• 1 Tsp • Finely Chopped Garlic chopped
• 1 Tsp • Red chili powder
• 0.5 Tsp • Turmeric powder
• 1 Tsp • Coriander Powder
• 0.25 Tsp • Black Pepper Powder
• 0.5 Tsp • Garam Masala Powder
• 1 Cup • Tomato Puree
• 1 Tbsp • Roasted Besan
• 1 Tbsp • Finely Chopped Coriander
• 2 Tbsp • Fresh Cream
• 2 Tbsp • Butter
• 0.5 Tsp • Kasuri Methi (Dried Fenugreek Leaves)
• Salt to Taste

Soaking Procedure –

1. • Wash and rinse mix of lentils under running water till water comes clear.
2. Soak in enough water for overnight.
3. Drain the water, rub dal in between palms, this will give dal a nice color.

Cooking/Boiling Dal -

1. Boil in a pressure cooker with salt in enough water for 4 whistles on high flame and 20 mins on low flame.
2. When the pressure/steam is released completely by itself, open the cooker lid and check if dal is cooked. Dal and rajma should be soft enough to mash easily in between fingers or with the help of a spoon but should not turn mushy.

For Tempering -

1. Heat ghee in a heavy bottom kadai (I use clay pot). Add oil.
2. Add cumin seeds and let it splutter. Add finely chopped garlic and cook till raw smell goes off.
3. Add turmeric powder, red chili powder, coriander powder, garam masala powder and black pepper powder.
4. Add tomato puree and mix well. Cook till ghee starts separating. Keep stirring in between to avoid sticking to the bottom.
5. Add roasted besan and mix well so that no lumps are formed.
6. Add finely chopped coriander leaves and salt. Mix well.
7. Add boiled dal and mix well. Add 1.5 cups of water and mix well.
8. Add butter and fresh cream and mix well. Add kasuri methi (Dried fenugreek leaves)
9. Cover and let it simmer on a low flame for min of 45 mins. Stir once or twice in between.
10. Garnish with butter and coriander leaves (optional).
11. Serve hot with rice or roti.