Dal Makhani

• Soak whole black urad dal for overnight

Nutrition values are AI-estimated based on ingredients.

• 2-3 cups whole black urad dal
• Water as needed
• 2-3 whole green chilies
• 1 large bay leaf
• Several pieces fresh ginger
• Generous amount peeled ginger
• Salt to taste
• 3-4 medium-sized ripe red tomatoes
• Numerous peeled garlic cloves
• 2-3 tablespoons ghee
• 1 teaspoon cumin seeds
• 2-3 tablespoons kashmiri red chili powder
• 2 tablespoons butter
• 1 teaspoon garam masala
• 1 tablespoon kasuri methi
• Cream for garnish
• Dollop of butter for garnish
• Pinch of kasuri methi for garnish

1. 1Thoroughly wash the whole black urad dal under running water until the water runs clear.
2. 2The next morning, pressure cook the soaked lentils with all the added ingredients.
3. 3After the pressure cooker releases its first whistle, reduce the heat to low and let it simmer for an additional 45 minutes.
4. 4While the lentils cook, prepare a tomato puree by halving 3-4 ripe red tomatoes and blending them with a small amount of water until smooth.
5. 5Prepare a fresh ginger-garlic paste by peeling a substantial amount of ginger and garlic cloves, then blending them with a little water until a smooth paste is formed.
6. 6In a large frying pan or kadai, heat approximately 2-3 tablespoons of ghee, then add about 1 teaspoon of cumin seeds and let them splutter.
7. 7Immediately add a generous amount (about 2-3 tablespoons) of Kashmiri red chili powder, stirring quickly to prevent burning.
8. 8Add the freshly prepared ginger-garlic paste and sauté for about a minute, then pour in the tomato puree.
9. 9Cook this mixture, stirring frequently, until the oil begins to separate from the masala, and the mixture thickens and darkens.
10. 10Carefully transfer the cooked, softened lentils along with their liquid from the pressure cooker into the pan with the prepared tempering.
11. 11Stir everything together thoroughly, then add more salt to taste, about 1 teaspoon of garam masala, approximately 1 tablespoon of kasuri methi, and a large dollop of butter.
12. 12Continue to stir and simmer the daal on a low flame, mashing some of the lentils against the side of the pan with a wooden spoon to achieve a thick, creamy consistency.
13. 13Throughout the simmering process, add small amounts of water as needed to maintain the desired gravy consistency.

These instructions are our analysis of the original video. Watch on YouTube →