Initially I tried and failed to make that perfect silky Dal Makhani at home. Each time I visited a good Indian restaurant and had one, I’d go back thinking what is it that I was missing. Then I figured the secret out with the help from a friend who worked in the hotel industry. The secret is super slow cooking. You need to slow cook the dal for hours. I generally do it now for 6 to 7 hours in the lowest heat and get fantastic melt in your mouth silky Dal Makhani.
- 1 cup black urad dal (black gram) washed
- 1 fistful rajma (red kidney bean) washed
- 2 tbsp. ginger garlic paste
- 2 large tomatoes pureed
- 1 tsp. red chili powder
- 1 tsp. coriander powder
- 1 tsp. kasuri methi (Dry fenugreek leaves)
- 2 tsp. butter
- 1/4 cup fresh cream
- 2 tsp. oil
- For Tempering
- 1 tsp. cumin seeds
- 1” cinnamon stick
- 2 cardamoms
- 2 cloves
- 1 bay leaf
Soak rajma for 3-4 hours but not the urad dal. In a deep vessel take both dals with a pinch of salt and pour enough water to boil them. Cook them covered on the lowest heat mark for 6-7 hours. Alternatively you can pressure cook.
Heat oil in a pan and add cumin seeds, bay leaf and whole garam masala. When they stop spluttering add ginger garlic paste and sauté for few minutes.
Next to go in is pureed tomato and cook it on low heat for 5-6 minutes to cook of its raw smell. Add red chili powder and coriander powder and salt. Fry the masala till oil oozes out.
Add 2 tsp. butter. Pour boiled dal to it along with cream. Sprinkle dry kasuri methi powder and stir well. Cook for another 30 minutes covered, while mixing it in between so that it doesn’t stick to bottom.
Garnish with chopped cilantro and serve,.