Dal Makhani

METHOD:

1. Soak the Dal:

   • Add all three dals into a large bowl, add water, and wash them by rubbing them between your palms 3-4 times until the water turns clear. Let the dals soak for 10-12 hours.
     
     

2. Cook the Dal:

   • Once soaked, wash the dals again until the water turns clear. Discard the water and add the dals into a pressure cooker.
   • Add garlic, water (1 inch above the dal), salt, and Kashmiri red chilli powder. Pressure cook the dals over high flame for 4 whistles, then switch off the flame and let the cooker depressurize naturally.
     
     

3. Mash the Dal:

   • Lightly mash the dals using a potato masher until the rajma disappears, but do not mash them into a paste. Transfer the mashed dals into a bowl and set aside.
     
     

4. Prepare the Tempering:

   • In the same pressure cooker or a stock pot, heat butter and oil over high flame until the butter melts.
   • Add ginger garlic paste, stir, and cook over medium flame for 2 minutes.
   • Lower the flame and add Kashmiri red chilli powder and garam masala. Stir well, then add tomato puree and salt. Stir well and cook over high flame until the oil separates and the tomato puree turns crumbly.
     
     

5. Combine and Simmer:

   • Add the cooked dal to the tempering, mix well, and add hot water as required. The dal should be slightly thin to allow time for cooking while it simmers. Cook the dal for at least 25 minutes until it thickens.
     
     

6. Finish the Dish:

   • Once the dal has thickened after simmering for 25 minutes, add fresh cream, roasted kasuri methi powder, garam masala, and butter. Stir well, then taste for salt and adjust accordingly.
     
     

7. Serve:

   • Your delicious dal makhani is ready. Serve it along with some laccha parathas and rice.