Ingredients
200 gms soaked black lentil (sabut urad dal)
3 tbsp Garlic water
¼ cup butter
water as required
For tempering
½ ghee
1 tbsp ginger garlic paste
1 tsp degi red chilli powder
1 ½ cup tomato puree
¼ cup butter
Salt to taste
For 2nd tempering
2 tbsp ghee
1 tsp Kasuri methi
½ tsp degi red chilli powder
2 tbsp water
¼ cup butter
For garnish
2-3 butter cubes
½ tbsp fresh cream
Process
- Wash and soak urad dal, overnight.
- In a heavy bottom pot add dal and garlic water and let it cook for at least for 1.5 hours on a low flame.
- Once dal is cooked add butter into it.
For tempering:-
- Heat ghee in a pan, add ginger garlic paste, degi red chilli powder, fresh tomato puree. Sauté till the tomato puree is well cooked.
- Add the tempering to cooked dal and mash it.
- Add butter and salt to it and cook until well combined.
For 2nd tempering:-
- Heat ghee in a pan, add kasuri methi, degi red chilli powder and water.
- Add the tempering to the dal, add butter and give it a boil.
- Serve hot in a serving bowl and garnish with cream and butter cubes and serve with hot roti or jeera rice.
Reviews
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Ranveerji
Absolutely delicious and super easy recipe. I used the slow cooker and cooked it for 9-10hrs and it tasted Yummyyyy. Thanks
The best Dal Makhni recipe on the internet, a little involved but absolutely worth the time spent. A total hit amongst my friends and this is the only dish everyone asks me to get to potlucks!