Restaurant Style Dal Makhani Recipe or Dal Makhni Recipe is a creamy, rich and flavorful lentil dish made using whole black lentil and mild spices.
Wash and soak rajma, urad dal and chana dal in enough water overnight or for 8-10 hours.
Add rajma, urad, chana dal, 2 tbsp ghee, ginger garlic paste, red chilli powder, cumin powder and salt in a cooker.
Add 5 cups of water and cook till the dal is nicely done.
Mash the dal with the back of a ladle until it is creamy with some.
In another pan, add the remaining ghee.
When the ghee is hot, add the cumin seeds.
When the cumin seeds starts to splatter, add onions.
Fry till they become translucent.
Add tomato puree in the pan.
Fry for 2-3 minutes.
Add grated ginger and garam masala.
Cook for another 2 minutes.
Mix the dal in the pan.
Add butter and cream and cook for 2- minutes.
Add kasuri methi and cook for another minute.
Garnish with fresh cream and coriander.
Serve hot with naan.
You can puree the masala before adding cooked dal in it if you want very creamy Dal Makhnai.
That's how most restaurants do it.
You can also smoke the dal using coal to get the dhaba style smoky flavour. Just heat a charcoal piece until it is red hot.
Keep a small bowl over the dal and keep the coal piece on it. Drizzle a tsp of ghee on the hot coal and immediately cover the lid of the dal.
Let the smoke soak in the dal. Remove the lid and discard the coal. Heat the dal once gain before serving.