Restaurant Syle Quick Dal Makhani | Buttered Black Lentils with Spices & Cream

Restaurant Syle Quick Dal Makhani

Hope you all had a great weekend with your family and friends.🙂 Dal Makhani is a delicious dish made from Urad/Black lentils & red kidney beans/rajma with less spices. It still tastes yumm..This is one of the most popular Punjabi Dish very famous in road side stalls. This dal is always on the menu in every Indian restaurant and more often than not there are always some red kidney beans/rajma added to it. This Dal Makhni taste even better the next day. Do try it, you will love for sure. Let us Learn without utilizing any another minute, note down the steps to be followed for our very own home-made Dal Makhani. 

Ingredients :
Servings 4-5

• 3/4th cup, Black Whole urad dal/ Dal Makhani Dal
• 1/4th cup, rajma (red kidney beans)
• 1 tsp, garlic, finely chopped (4 cloves of garlic)
• 1 tsp ginger-garlic paste
• 1 medium, Onion, finely chopped
• 2 medium, tomatoes ( Grind it to a smooth puree without adding water)
• 1 tsp, red chili powder
• 1 tsp cumin seeds
• 1 tsp cumin powder
• 1 tsp, garam masala powder
• 1/2 cup, cream
• 3 tbsp Butter
• 2 tbsp Oil

For garnishing :

• Cream 
• Chopped Coriander leaves
• One small Butter cube

Method :

1. Soak the whole black gram in a large bowl for 7 to 8 hours.
2. Wash it well, Add 3 cups of water & Pressure cook the black urad dal/lentils along with salt, red chili powder for 5 whistles
3. The dal should be soft. Mash it a little with the back of the ladle. Keep it aside.
4. Place a pan on medium heat and add the oil and butter. When the butter melts and small bubbles appear at the bottom of the pan, add the cumin seeds. When they begin to splutter, add the onion and till the onion turns golden brown add chopped garlic, ginger-garlic paste and saute for 2-3 mins.
5. Then add the ground tomato puree cook well until the raw smell of the tomatoes goes and oil oozes out. 
6. Further add cumin powder, red chilli powder, garam masala powder, mix well and cook for 2-3 minutes.
7. Meanwhile, mash the dal once again, add the cooked dal along with water & Add salt required. 
8.  Cook on low flames for another 15 - 20 minutes until everything gets blended well with the masala.
9. You can adjust the consistency of the dal by adding hot water if it becomes too thick.
10. Garnish with one small diced butter cube, coriander leaves along with cream on top.
11. Serve delicious Punjabi Dal Makhani piping hot with any rotis, naan, jeera pulao etc