Dal Makhani ~ Restaurant Style

DAL MAKHANI ~ RESTAURANT STYLE

You’ll need:
Black whole urad dal – 1 cup
Onion – 2
Tomatoes – 4
Ginger garlic paste – 2 tbsp
Milk – 1 to 1 ½ cups
Red chilli powder – 2 tsp
Turmeric powder – ½ teaspoon (you can also use orange food color)
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Ghee – 2 tbsp
Cumin seeds – ½ tsp
Kasuri methi – ¼ tsp
Butter – ¼ cup
Salt – to taste

Method:


Soak the urad dal over night. Pressure cook with 3 cups water and 2 pinch salt for 3 whistles and simmer the stove for 15 minutes. Drain and keep aside. Grind the onions to a paste and keep aside. Puree the tomatoes.


In a kadai heat the butter. Add onion paste and cook for 1 minute till it changes color slightly. Now add the ginger garlic paste and cook till the raw smell disappears. Add the tomato puree and mix well. Add the turmeric powder, chilli powder, coriander powder and cook till the butter starts leaving sides. Now add the cooked urad dal and milk slowly from the sides. Add Salt and cook till all the flavors merge together over slow flame.


In another kadai heat the ghee. Add cumin seeds, when they crackle add the kasuri methi and take off the stove. Cook the leaves in the heat and add this seasoning to the dal mixture. Sprinkle garam masala powder on top and serve hot along with phulkas or naans.