Step-by-Step Instructions

1. 1.Wash and Soak the Dal

   In a large bowl, add 1 cup whole urad dal, 1/4 cup rajma, and 2 tbsp chana dal. Add water and thoroughly wash the dal by rubbing it between your palms. Discard the dirty water. Repeat this process 3-4 times until the water runs clear. Once clean, soak the dal in fresh water for 10-12 hours.

2. 2.Pressure Cook the Dal

   After soaking, drain the water and transfer the dal to a pressure pan. Add 5 garlic cloves, water (ensure it's 1 inch above the dal level), 1 tsp salt, and 1 tsp Kashmiri red chilli powder. Close the lid and pressure cook on high flame for 4 whistles.

3. 3.Mash the Cooked Dal

   After 4 whistles, let the steam release naturally. Once the pressure is down, open the lid. Using a potato masher or a flat-bottomed ladle, gently mash the dal. Mash until the rajma and garlic are slightly crushed, and some of the urad dal and chana dal are mashed, but not completely pureed. This helps release starch and speeds up cooking. Transfer the mashed dal to another bowl.

4. 4.Prepare the Tempering (Tadka)

   Place the same pressure pan back on low flame. Add 3 tbsp butter and 1 tsp oil (to prevent the butter from burning). Once the butter is lightly melted, add 2 tbsp ginger garlic paste. Sauté for 1-2 minutes until the raw smell disappears and the paste turns light golden. Reduce the flame to low. Add 2 tbsp Kashmiri red chilli powder and 1/4 tsp garam masala. Stir well for about 1 minute. Add the tomato puree (from 5 tomatoes) and a pinch of salt. Cook, stirring continuously, for 4-5 minutes until the tomatoes are cooked and the butter/oil separates from the masala.

5. 5.Combine Dal and Tempering, Simmer

   Add the cooked and mashed dal to the tempering in the pressure pan. Mix well. Add hot water as required to achieve a thinner consistency. Bring the dal to a boil on high flame. Once boiling, reduce the flame to medium-low. Simmer the dal for a minimum of 20-25 minutes, stirring occasionally. This allows the flavors to meld and the dal to achieve its signature creamy consistency.

6. 6.Finish the Dal Makhani

   After simmering, add 4-5 tbsp fresh cream, a large pinch of roasted kasuri methi powder, a large pinch of garam masala, and 2-3 tbsp butter. Mix all ingredients well until combined. Taste and adjust salt if needed.

7. 7.Serve

   Serve the hot Dal Makhani in a bowl, garnished with a swirl of fresh cream, a dollop of butter, and a sprinkle of roasted kasuri methi powder. Enjoy with laccha paratha or jeera rice.