DAL MAKHANI

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 DAL MAKHANI




Ingredients 
  • 200 gms soaked black lentil (urad dal) 
  • 3 tbsp Garlic water 
  • ¼ cup butter water as required 
For first tempering 
  • ½ cup ghee 
  • 1 tbsp ginger garlic paste 
  • 1 tsp red chilli powder 
  • 1 ½ cup tomato puree 
  • ¼ cup butter 
  • Salt to taste 
For second tempering 
  • 2 tbsp ghee 
  • 1 tsp Kasuri methi 
  • ½ tsp red chilli powder 
  • 2 tbsp water 
  • ¼ cup butter 
  • For garnish 
  • 2-3 butter cubes 
  • ½ tbsp fresh cream

Process
  • Wash and soak urad dal, overnight. 
  • In a heavy bottom, pot add dal and garlic water and cook for at least 1.5 hours on a low flame. 
  • Once dal is cooked add butter into it. 
For tempering 
  • Heat ghee in a pan, add ginger garlic paste,  red chilli powder, fresh tomato puree. Sauté till the tomato puree is well cooked. 
  • Add the tempering to cooked dal and mash it. 
  • Add butter and salt to it and cook until well combined. 
For 2nd tempering 
  • Heat ghee in a pan, add Kasuri methi, red chilli powder and water.
  • Add the tempering to the dal, add butter and give it a boil. 
  • Serve hot in a serving bowl and garnish with cream and butter cubes and serve with hot roti or jeera rice.


Tried this recipe?  

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