Unique White Dal Makhani

By Ranveer Brar

Ingredients

Instructions

1. Heat the ghee in a handi, add the garlic, whole urad dal and 4-5 cups water, and simmer until half cooked.
2. Add 1 cup water, cover with a lid and cook until the dal is fully soft.
3. Season the dal with salt and mash it with a spatula. Set aside.
4. In a pan, dry roast the salt, cumin seeds, black cardamom and black peppercorns until aromatic. Add the dry fenugreek leaves and toss for a minute.
5. Transfer the roasted spices to a mixer grinder jar and grind to a coarse powder. Set aside.
6. Heat the oil in a kadai, add the green chillies and let them splutter.
7. Add the curd, bay leaf, black cardamom, cinnamon stick and ginger garlic paste, and simmer until cooked well.
8. Add the coriander stems and the cooked dal, and cook until mushy.
9. Finish with the fresh cream and butter, then give it a quick boil.
10. Heat a coal on the burner until smoky hot, then place it in a steel bowl set in the dal. Add the cloves and butter, cover with a lid, and leave to smoke the dal.
11. Transfer to a serving bowl and garnish with cream, a pinch of crushed fenugreek leaves, the prepared masala, chili oil, ginger juliennes and coriander sprig. Serve hot.

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

More recipes with

GarlicGingerYoghurtCrème fraîcheUrad dal