Dal Makhani

Method

1. 1

   Wash and soak the black urad dal and rajma for 8 hours to overnight.

   WaterBlack Urad DalRajma

2. 2

   Drain the water and pressure cook the black urad dal and rajma with 4 cups of water and 1 tsp of salt for 30 mins on low heat. (Approximately 15-20 whistles). Once the pressure releases naturally, open and mash the rajma and black urad dal using a potato masher. Keep aside.

   WaterSalt

3. 3

   Using a mixer grinder, grind the tomatoes to prepare tomato puree.

   Tomato

4. 4

   In another Kadai, heat butter, add finely chopped onions, garam masala and saute the onions until golden brown. Add the ginger-garlic paste and cook until the raw smell leaves.

   ButterGaram Masala PowderGinger Garlic PasteOnion

5. 5

   Add the tomato puree and cook until the tomatoes are cooked well and oil starts to separate from the masala.

6. 6

   Add the red chilli powder, salt and sugar. Add the cooked and mashed dal mixture.

   Red Chilli PowderSugarSalt

7. 7

   Add 2 cups of water and let the dal simmer for 30 minutes on medium-low heat.

   Water

8. 8

   Add 1 tbsp of butter, Kasuri methi and ¼ cup of cream, mix well and simmer for 5 more minutes. Remove the Kadai from the heat.

   ButterKasuri MethiFresh Cream

9. 9

   For the smoky flavour, burn one piece of charcoal in flame, put in a steel bowl which is placed on top of the dal and add 1 tsp of ghee. Once the smoke starts to emit from the charcoal, close the dal with a lid and allow it to smoke for 2 minutes.

   Ghee

10. 10

    Remove the charcoal and steel bowl. Serve the dal hot with rice/roti, garnishing it with more cream and butter.