Restaurant Style

Black lentil (sabut urad or the kaali urad) Red Kidney Beans and Bengal Gram are the main ingredients.

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Combine all three lentils in a bowl. Soak them in clean water for 5 – 6 hours or overnight.

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Pressure Cook soaked lentils with salt, cardamom, bay leaf, cloves, asafoetida, and water for 5 - 6 whistles.

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Heat ghee. Add cumin, and saute for 10 – 20 seconds. Fry the onion, tomato, ginger and garlic paste.

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The oil should start separating from the masala, and the tomatoes break down completely.

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Add tomato paste or ketchup and pressure-cooked dal. Stir to combine. Simmer over low heat.

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Add cream, Garam Masala powder, kasuri methi, green chillies, ginger, and fresh coriander. Mix nicely.

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Dal Makhani is ready to serve!

Get Full Recipe www.funfoodfrolic.com

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Restaurant Style

Dal Makhani

Black lentil (sabut urad or the kaali urad) Red Kidney Beans and Bengal Gram are the main ingredients.

Ingredient

Combine all three lentils in a bowl. Soak them in clean water for 5 – 6 hours or overnight.

Step 1

Pressure Cook soaked lentils with salt, cardamom, bay leaf, cloves, asafoetida, and water for 5 - 6 whistles.

Step 2

Heat ghee. Add cumin, and saute for 10 – 20 seconds. Fry the onion, tomato, ginger and garlic paste.

Step 3

The oil should start separating from the masala, and the tomatoes break down completely.

Step 4

Add tomato paste or ketchup and pressure-cooked dal. Stir to combine. Simmer over low heat.

Step 5

Add cream, Garam Masala powder, kasuri methi, green chillies, ginger, and fresh coriander. Mix nicely.

Step 6

Dal Makhani is ready to serve!

Get Full Recipe www.funfoodfrolic.com