Restaurant style dal makhani

• Produce

  • 1 Green chilies
  • 1 Onion, medium
  • 2 Tomatoes, large

• Condiments

  • 2 tsp Ginger-garlic paste

• Baking & Spices

  • 1 Cardamom, black
  • 2 Cardamoms, green
  • 1 inch Cinnamon
  • 1/4 tsp Kasuri methi
  • 2 pinches Nutmeg powder or grated nutmeg
  • 1/2 tsp Red chili powder
  • 1 Salt as required

• Oils & Vinegars

  • 1/2 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Dairy

  • 3 tbsp Butter, salted or unsalted
  • 1/4 cup Cream, low fat

• Liquids

  • 3 cups Water

• Other

  • 1 small piece Of charcoal
  • 2 to 3 cloves ((lavang
  • ¼ cup rajma (OR 40 grams rajma (kidney beans
  • 1 Small to medium tej patta ((indian bay leaf
  • ¾ cup whole urad dal (OR 140 grams whole urad dal
  • 1 cup Of water or add as required

Found on vegrecipesofindia.com

Description

Directions

• soak both 3/4 cup whole urad dal and 1/4 cup rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight. later drain them well.
• rinse both the lentils a couple of times in water.
• drain again and then add them in a pressure cooker. add 3 cups water and stir well.
• pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more. the urad dal should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the urad dal with a spoon or with your fingers to check the doneness. the same rule applies for rajma too. keep the cooked beans aside.
• in a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped.
• blend to a smooth puree. keep aside. you can also use ready 1 cup tomato puree instead of blending the tomatoes. no need to blanch the tomatoes while pureeing.
• in a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.
• add the whole spices - 1/2 tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
• saute till the spices become aromatic.
• then add 1/2 cup finely chopped onions.
• stir and saute the onions on a low flame often till they become light golden.
• then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.
• add 1 tsp chopped green chilies and stir for a minute.
• then add the tomato puree and stir again.
• add 1/2 tsp red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
• stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
• then add the cooked urad dal and rajma beans along with the stock. also add 1 cup water or as required.
• stir very well and simmer the dal makhani uncovered on a low flame.
• keep on stirring often, so that the lentils dont stuck to the bottom of the pan.
• once the dal makhani has begun to thicken, add salt as required.
• stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. the longer you keep dal makhani to simmer, the better it tastes. i kept for about an overall 25 minutes on a low flame. do keep on stirring at intervals.
• when the gravy has thickened enough, then add 1/4 to 1/3 cup cream. dal makhani is not too thick or too thin. it has a medium consistency.
• stir the cream very well. then switch off the flame.
• now add 1/4 tsp kasuri methi, crushed. stir again. cover and keep the dal makhani aside, if you are proceeding to the dhungar method. or else you can serve dal makhani straight away.
• heat a small piece of charcoal on flame till it becomes red hot. with the help of tongs, keep on turning the charcoal piece so that it evenly burns.
• keep the red hot charcoal in a small bowl.
• pour 1/2 tsp oil on the charcoal.
• immediately keep this bowl on top of the dal makhani.
• cover for a minute and allow the charcoal to infuse its smoke in the dal makhani. i always keep for one minute.
• serve dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, chapatis or steamed rice.