Daal Makhani Recipe

House Specials

1. 1

   Rinse sabut urad dal and rajma, then soak them separately in ample water overnight to soften.

2. 2

   Drain and rinse the soaked dal and rajma. In a large pot or pressure cooker, add the dal, rajma, and 6 cups of water; cook until the lentils are very soft and falling apart.

3. 3

   In a heavy-bottom pot, heat the ghee and oil over medium heat. Add cumin seeds and let them crackle for about 30 seconds.

4. 4

   Add the chopped onion and sauté until deep golden brown, about 10-12 minutes.

5. 5

   Stir in minced garlic, grated ginger, and slit green chilies; cook for 1-2 minutes until the raw aroma disappears.

6. 6

   Add chopped tomatoes along with ground coriander, red chili powder, turmeric, and garam masala. Cook, stirring often, until the tomatoes break down and the oil begins to separate from the masala (about 8-12 minutes).

7. 7

   Add the cooked dal and rajma with the water; bring to a gentle simmer. Use a wooden spoon to break some of the lentils for a creamier texture.

8. 8

   Simmer uncovered for 40-60 minutes, stirring occasionally; add more water if the consistency gets too thick.

9. 9

   Stir in the cream and butter, continuing to simmer to enrich the dal makhani and meld the flavors for about 15-20 minutes.

10. 10

    Crush kasuri methi between your palms and sprinkle into the dal. Adjust salt to taste.

11. 11

    Continue to simmer until the dal is glossy, thick, and richly velvety. If needed, adjust texture with a splash more water.

12. 12

    Taste and adjust salt and spice. If you like a deeper color, simmer a few more minutes.

13. 13

    Finish with a final pat of butter and garnish with chopped cilantro just before serving.