• Difficulty: Medium

Ingredients

For Soaking

• 150 g Whole Urad Dal (Black)
• 40 g Rajma
• 4 cup Water

For Dal Makhani

• 3 tbsp Butter
• 1/2 tsp Cumin seeds
• 2-3 Cloves(Laung)
• 1 inch Cinnamon Stick
• 1 Black Cardamom
• 2-3 Green Cardamom
• 1 Bay leave
• 1 Pinch Nutmeg powder (You can freshly grate Whole nutmeg)
• 1 Medium Onion (Chopped)
• 2 tsp Ginger & Garlic paste
• 2 Big Tomatoes
• 2-3 Green Chilli
• 1 tsp Red chilli powder
• 1/4 tsp Turmeric
• 2 tbsp Low fat fresh cream
• Chopped coriander leaves
• 200 ml Water

For Garnishing

• tbsp Fresh Cream
• 1/4 tsp Kasuri methi (crushed)
• Few Juliens of Ginger
• 1 tsp Chopped coriander leaves

Instructions

For soaking

1. Soak urad dal and rajma overnight (8-9 hours) with enough water.

For Cooking Dal Makhani

2. Wash both Urad dal and rajma thoroughly under cold water and drain. Keep aside.
3. Add washed Urad dal and rajma in the cooker and add water mix properly.
4. Cook it for 15-16 whistles or till the dals are cooked properly. If the dal is not cooked then add some more water and cook it again for 4-5 whistles. The dal must be soft enough that it should melt in the mouth and should not give you a chewing feeling while eating.
5. In a pan add 3 tbsp of butter. Wait till the butter is melt. When butter is melted, add whole spices - cumin seeds, cloves, cinnamon, tej patta, black cardamom, green cardamom and sauté it till you get the aroma from the spices.
6. Now add chopped onions and sauté it till the onions are softened and gave acquired golden brown color.
7. Then add ginger-garlic paste and sauté for 2 minutes. When the ginger-garlic paste is cooked, add green chilies and saute for a while. Now add tomato puree.
8. Add red chili powder to the puree, saute for a while and then add nutmeg powder. Cook tomato on low flame till the paste leaves oil from the sides. You have to keep stirring the tomatoes in between.
9. Then add cooked urad dal and rajma. Add the remaining stock and add more water if the dal is too thick. Stir the dal and cook it on low flame uncovered.
10. Keep on stirring in between till the dal has thickened. Now add salt to it and give it a stir.
11. Keep on cooking on low flame while stirring on and off. If the dal is too thick add some water to it and keep on cooking on low flame. The dal tastes best when you cook on low flame.
12. Continue cooking on low flame for 30-35 minutes while stirring in between so that the dal does not stick to the bottom.
13. Check that the dal has thickened. The dal consistency should be just right, which means not too watery nor too thick. Now add the cream give it a nice stir. Then add crushed Kasuri methi and stir well. Switch off the flame.
14. Garnish the dal with chopped coriander, ginger juliennes, and 1 tsp of cream.
15. Serve hot with lachcha paratha/naan/tandoori roti/chapati, or jeera rice. It tastes delicious with any accompaniments.
16. Now enjoy your delicious dal makhani and write your feedbacks in the comment section.

5-Star restaurant style Dal Makahani

17. Once your Dal Makhani is ready, give this dal a 5-star touch by adding a smoky flavor to this dish. Use the Dhungar method to give a smoky flavor to your dal. Watch video of dhungar method: https://www.youtube.com/watch?v=Mq4a0HWR3Zk
18. DHUNGAR METHOD: Place a piece of coal on a gas flame and heat it till it turns red. Now add a small bowl in the center of the dal and place this coal carefully in the bowl with the help of the tongs. Now sprinkle a pinch of asafoetida on the coal and pour a teaspoon of pure ghee on the coal. Immediately cover the kadhai with a lid a wait for the smoke to disappear. Now enjoy your 5 Star restaurant style Dal makhani at home.