DAL MAKHNI - How to make Dal Makhni in Restaurant style

DAL MAKHNI - How to cook Dal Makhni in Restaurant style.

Servings: 2 people
Calories: 330 cals

Ingredients:

• Whole Urad dal - 3/4 cup
• Red Kidney beans/Rajma - 1/4 cup
• Onion - 1 chopped
• Tomatoes - 2 blended 
• Cinnamon -1
• Cloves - 3
• Cardamom - 2
• Bayleaf - 1 
• Cumin seeds/Jeera - 1/2 teaspoon
• Ginger garlic paste - 1 tablespoon
• Green chillies - 2
• Red chilly powder - 1/2 tablespoon
• Nutmeg - 1/4 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - As needed
• Kasuri methi 1/2 tablespoon
• Charcoal - 1
• Cream - 1 cup
• Butter - As needed

Method:

1. Soak the Urad dal and Rajma overnight/ atleast 8 hrs before cooking.
2. After that, drain the water and cook them well in a Pressure cooker.
3. Heat a pan, and add some butter. When the butter is melted, add the whole spices.
4. When the aroma of the spices arises, add the chopped onion and Green chillies and, fry them till it turns transluscent.
5. Now, add the ginger garlic paste, and sautè them till the raw smell goes off.
6. Add the blended Tomato paste, and stir them for 2 minutes.
7. Now, add the Red chilly powder,Nutmeg and Garam masala.
8. Stir them till the oil oozes out and add the cooked lentils.
9. The stock of the lentils can be reused by adding in the gravy.
10. Simmer the stove, and cover the pan. The gravy has to be cooked in a low flame for a good taste.
11. Heat the charcoal in a flame, till it's red hot.
12. Keep stirring the pan often, and mash some lentils in between.
13. Add the salt, when the gravy begins to thicken. Add 3/4 cup cream, when the gravy is thickened enough.
14. Stir them well, and add Kasuri methi. Turn off the stove
15. Keep the heated charcoal in a small bowl and place it in the Makhni pan.
16. Add some Butter/Oil, and cover the pan with a tight lid.
17. Allow the smoke to infuse them for 2-3 minutes.
18. After that, remove the charcoal and garnish with remaining cream.

SERVE IT WITH LOVE💜

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