Trust me making Restaurant style Dal Makhani is a easy job.
All you need is :
Urad dal 500gms
Oil 1 tbsp
Butter 50gms+200gms
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Kashmiri Chilli powder 1.5tbsp
Tomato puree 350gms
Salt to taste
Second tempering
Oil 1 tbsp
8 to 10 garlic cloves chopped about 2 tbsp
Kasoori Methi powder-1 tsp
Cream 175 ml
Method
1.Soak 500 gms urad dal in lot of water overnight.Once the dal is soaked overnight the color would be dark green.In order to get that dark reddish hue to your dal makhani you need to scrub the soaked dal with your hands while it is still raw.So do this for 5 mins and get rid of the water.
2.Second step is keeping the dal to boil in a deep pan with fresh water.Let it boil till the time the lentil blooms and split.Turn this off give this dal a rest of about 5 mins.Remove that excess water.Almost all of it needs to be removed from the top.We are doing this so that we get a very nice good shade of red in our dal Makhani. After that we simmer the dal into a lower flame.
3.Next we heat a pan.Add 1 tbsp oil add 50 gms butter.We add some ginger paste, garlic paste.Just a quick saute on high heat.Remove it from the heat and then add Kashmiri Lal Mirch. A powder of chilli which is high on color less on heat. GIve it a light stir.Once you see the bubbles now you add the tomato puree and cook it for 5 mins.Add the mixture to the dal which is simmering.
4.Add salt to taste and 200gms of butter and keep cooking this dal for atleast 1.5 -2 hrs on low flame.
5.We will make the second tempering.In a pan we will add a little bit of oil.While this is getting hot we add the chopped garlic.Keep stirring it.Once it is nicely brown add it to the Dal.
6.Now keep stirring the Dal.Mix that nicely.Always use a flat bottom wooden spoon so that the dal does not stick to the bottom of the pan.Make sure while you are stirring you do not lift the laddle it should be one constant motion.Once you get the nice creamy texture of the dal add the Kasoori methi powder.
7.Turn of the heat and then add the cream.Now give it a nice stir check for the consistency and taste and serve it with Kulcha, Naan or Pulao.
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