Dal Makhani Recipe

• 🍴1 cup urad dal
• 🍴3 cup water
• 🍴2 green chilies
• 🍴1 tablespoon garlic paste
• 🍴1 tablespoon cumin powder
• 🍴50 gm butter
• 🍴15 ml fresh cream
• 🍴2 tablespoon ghee
• 🍴1 cup chana dal
• 🍴1 onion
• 🍴1 tablespoon ginger paste
• 🍴100 ml tomato puree
• 🍴1 tablespoon kasoori methi powder
• 🍴2 teaspoon red chili powder
• 🍴1/4 teaspoon kasoori methi leaves
• 🍴salt as required

• 🍴Soak both the dals for 8-9 hours and pressure cook them for 15-20 minutes

Soak whole urad and chana dal overnight or at least 8 to 9 hours. Drain them and rinse both a few times in water. Drain again.

• 🍴Prepare the gravy
  

Heat ghee in a pan on medium flame. Once it's melted, add the ginger-garlic paste with red chili powder, and salt. Saute for 2 minutes, and then add tomato puree. Cook for 2-3 minutes.

• 🍴Slow cook dal makhani on low flame
  

Saute the mixture on low flame, till oil separates from it. Then, add soaked urad and chana dal to the pan. Mix well and then add kasoori methi powder, cumin powder. Next, add butter to it and mix well. Cook the dal for 15-20 minutes.

• 🍴Add cream to the dal
  

When the gravy has thickened, add fresh cream to it and stir well. Dal makhani should be of medium consistency. Turn off the flame and garnish with butter and coriander leaves. Serve hot with rice, roti, or naan, as you like.

• 🍴Infuse charcoal smoke in the dal and serve hot
  

Heat a small piece of charcoal and put it in a small bowl. Pour half a teaspoon of oil on it. Keep the bowl on top of the dal makhani. Cover the makhani for a minute and let the charcoal infuse its smoke into the dal. Then remove the lid and charcoal after a minute. Garnish and serve.