Dal Makhni - Restaurant Style

Step 1: Soak and Clean Dal

Take 1/2 cup of whole black lentils (urad dal) and soak them overnight in water. If you are short on time, soak them for at least 6 hours. Before soaking, clean the dal thoroughly by rubbing and washing it 3-4 times to remove impurities.

Step 2: Pressure Cook the Dal

Transfer the cleaned and soaked dal into a pressure cooker. Add 2 cups of water, 1 teaspoon of salt, and 1 big cardamom. Close the cooker and cook on medium flame for 4-5 whistles. After the whistles, lower the flame and continue to cook for another 7-8 minutes.

Step 3: Check and Mash Dal

Open the pressure cooker and check if the dal is completely soft. It should be very tender. Remove the big cardamom from the dal. Using a dal masher, gently mash the dal a bit to achieve a smoother consistency.

Step 4: Prepare the Tempering Base

Heat a kadai (wok) on the stove. Add 1 tablespoon of ghee and 1 tablespoon of butter. Once the ghee and butter are hot and melted, add 1/2 teaspoon of cumin seeds (shahi jeera). Let them splutter.

Step 5: Sauté Onions and Ginger-Garlic Paste

Add 1 finely chopped medium onion to the kadai. Sauté the onion until it turns golden brown. Then, add 1 tablespoon of ginger-garlic paste and cook for 1 minute, stirring continuously.

Step 6: Add Spices and Tomato Puree

Add 1 teaspoon of Kashmiri red chilli powder to the mixture and mix well. Immediately after, add 1 cup of tomato puree (made from 3 tomatoes). Then, add 1 teaspoon of salt, 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala powder.

Step 7: Incorporate Kasuri Methi and Cook Puree

Add 1 teaspoon of roasted and crushed kasuri methi to the tempering. Mix all the spices and tomato puree thoroughly. Cover the kadai and cook the tomato puree on low flame until the oil separates from the mixture, which should take approximately 5 minutes. Stir occasionally to prevent sticking.

Step 8: Combine Dal and Tempering

Once the tomato puree has cooked and released its oil, add the cooked and mashed black lentils (dal) to the kadai. Increase the flame to high and stir everything together. Add 1 cup of water and 1 tablespoon of butter. Bring the dal to a boil.

Step 9: Slow Cook for Creaminess

After the dal comes to a boil, reduce the flame to low. Cover the kadai and let the dal simmer for 20-25 minutes. This slow cooking process helps the dal release its starch, making it incredibly creamy and smooth.

Step 10: Finish with Cream and Coriander

After 20-25 minutes of simmering, remove the lid. Add 3 tablespoons of cream (you can use homemade malai or store-bought cream) and mix it well into the dal. Cook for another 2 minutes. Finally, add 2 tablespoons of freshly chopped coriander leaves and stir. Your creamy, restaurant-style Dal Makhni is now ready to serve.

• Clean the black lentils thoroughly by rubbing and washing 3-4 times before soaking, as they contain a lot of impurities.

• Mash the cooked dal slightly to achieve a smooth and creamy, restaurant-style texture.

• Slow-cooking the dal after adding the tempering helps release the starch, making the dal creamy and smooth.

• If shahi jeera (cumin seeds) is not available, you can use regular cumin seeds.