Dal Makhani Restaurant Style by Cooking with Benazir

Ingredients for Dal Makhani Restaurant Style by Cooking with Benazir

1) 1 cup Whole black gram/sabut urad

2) ¼ cup Rajma/kidney beans

3) ½ tsp Ginger-Garlic paste

4) 1 tsp Salt

5) 1tbsp Oil

6) 2 tbsp Oil & 2 tbsp Ghee

7) 1 tbsp Ginger-Garlic Paste

8) 2 tsp Kashmiri Red Chilli Powder

9) Puree of 3 tomatoes

10) ½ tsp salt

11) ½ tsp Green Chilli Paste

12) 1 tbsp Butter

13) 2 tbsp Fresh Cream

14) ½ tspGaram Masala Powder

15) ½ tsp Dried Fenugreek Leaves

16) 1 tsp Kashmiri Red Chilli Powder

Steps for Dal Makhani Restaurant Style by Cooking with Benazir

1) Rinse whole black gram (sabuturad) and kidney beans ( rajma) 3-4 times and soak in enough water in a deep bowl overnight or atleast 7-8 hours

2) Drain the water,rinse them in running water and transfer both the dals in pressure cooker. Add ginger garlic paste, salt, oil and one litre of water.Mix it well and pressure cook on high heat till 1 whistle and on low heat for 25-30 mins.

3) Meanwhile in a wok, add oil, ghee, ginger garlic paste and saute the paste on low flame for 3-4 mins. Then add Kashmiri red chilli powder for nice red colour.

4) Add tomato puree, salt and bring it to boil on high heat finally add green chilli paste.Cover with a lid and cook the tomato puree for 8-10 mins on low flame.

5) Depressurize and open the lid. Check the dal and whisk it well or mash it with the spoon thoroughly enough. (Don’t grind just blend it with a whisker or spoon)

6) Once the tomato puree is cooked add dal to it.Add water as required.Simmer it for 5 mins and keep stirring.Reduce the heat, add butter and fresh cream. Cover and cook for 8-10 mins. Once cooked add garam masala powder to it. Adjust salt accordingly.

For Tadka/Tempering 1) In a pan slightly heat ghee, add kashmirired chilli powder and kasurimethi (dried fenugreek leaves) and mix. (Don’t heat the ghee much or else masala will burn) 2) Turn off the gas and pour the mixture on the dal.Cover and serveafter 10 minsthe delicious Dal Makhani.

Ingredients

1) 1 cup Whole black gram/sabut urad
2) ¼ cup Rajma/kidney beans
3) ½ tsp Ginger-Garlic paste
4) 1 tsp Salt
5) 1tbsp Oil
6) 2 tbsp Oil & 2 tbsp Ghee
7) 1 tbsp Ginger-Garlic Paste
8) 2 tsp Kashmiri Red Chilli Powder
9) Puree of 3 tomatoes
10) ½ tsp salt
11) ½ tsp Green Chilli Paste
12) 1 tbsp Butter
13) 2 tbsp Fresh Cream
14) ½ tspGaram Masala Powder
15) ½ tsp Dried Fenugreek Leaves
16) 1 tsp Kashmiri Red Chilli Powder

Steps

1) Rinse whole black gram (sabuturad) and kidney beans ( rajma) 3-4 times and soak in enough water in a deep bowl overnight or atleast 7-8 hours
2) Drain the water,rinse them in running water and transfer both the dals in pressure cooker. Add ginger garlic paste, salt, oil and one litre of water.Mix it well and pressure cook on high heat till 1 whistle and on low heat for 25-30 mins.
3) Meanwhile in a wok, add oil, ghee, ginger garlic paste and saute the paste on low flame for 3-4 mins. Then add Kashmiri red chilli powder for nice red colour.
4) Add tomato puree, salt and bring it to boil on high heat finally add green chilli paste.Cover with a lid and cook the tomato puree for 8-10 mins on low flame.
5) Depressurize and open the lid. Check the dal and whisk it well or mash it with the spoon thoroughly enough. (Don’t grind just blend it with a whisker or spoon)
6) Once the tomato puree is cooked add dal to it.Add water as required.Simmer it for 5 mins and keep stirring.Reduce the heat, add butter and fresh cream. Cover and cook for 8-10 mins. Once cooked add garam masala powder to it. Adjust salt accordingly.
For Tadka/Tempering 1) In a pan slightly heat ghee, add kashmirired chilli powder and kasurimethi (dried fenugreek leaves) and mix. (Don’t heat the ghee much or else masala will burn) 2) Turn off the gas and pour the mixture on the dal.Cover and serveafter 10 minsthe delicious Dal Makhani.

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Dal Makhani Restaurant Style by Cooking with Benazir

Ingredients for Dal Makhani Restaurant Style by Cooking with Benazir

Steps for Dal Makhani Restaurant Style by Cooking with Benazir

Dal Makhani Restaurant Style by Cooking with Benazir

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