Dal Makhani

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

Black Urad DalRajmaWater

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

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

Tomato

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.

ButterOnionGaram Masala PowderGinger Garlic Paste

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

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

Red Chilli PowderSaltSugar

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

Water

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

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

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