Home Style Dal Makhani

By Ranveer Brar · 240 min

Ingredients

Instructions

1. Rub the whole urad dal with salt, wash it well with water, rinse, cover with fresh water and soak overnight.
2. For the dal: heat ghee in a pressure cooker, add green chilli, cumin seeds and tender coriander stems and sauté for a minute.
3. Add the soaked urad dal, Degi red chilli powder, turmeric, salt and 4-5 cups of water. Cover and cook for 4-5 whistles or until tender.
4. Let the pressure release naturally.
5. For the dal makhani: heat 2-3 tbsp ghee in a handi, add garlic and cook for a minute.
6. Add ginger, onion and salt and cook until the onion turns light golden.
7. Add green chillies and the chopped tomato and cook 4-5 minutes until mushy.
8. Add Degi red chilli powder, coriander powder, cumin powder, the tomato puree and 1 tsp ghee and cook until oil separates from the masala.
9. Add salt, 2-3 cups of water and the cooked dal and simmer 15-20 minutes on low to medium heat.
10. Finish with 2 tbsp cubed butter and the prepared tadka, and give it a quick boil.
11. For the tadka: melt 3-4 tbsp butter in a pan, add crushed fenugreek leaves, 1 heaped tsp Degi red chilli powder and fresh coriander, and cook for a minute until aromatic. Switch off the heat and set aside.
12. Transfer to a serving dish and garnish with fresh cream, cubed butter and a coriander sprig.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GarlicOnionTomatoGingerCrème fraîcheUrad dal