originating from the Punjab regionof the Indian subcontinent. The primary ingredients are whole black lentil (urad), red kidney beans (rajma), butter and cream. The dish gets its richness from the use of the cream, but it can also be prepared with yogurt, milk or no dairy. See how to make dal makhani restaurant-style with detailed step by step points. It is one of the famous Punjabi dishes.
1.To prepare this tasty dish, soak urad dal and rajma overnight in three cups of water. 2. Drain it and pressure cook in 4 cups of water with a pinch of salt and oil. 3.Also add ginger and chillies. 4.Put a pan on low heat, then add oil, once the oil gets heated add some cumin seeds. 5. After that add half chopped garlic, stir well. 6.Then we can add chopped onions, green chillies, tomato and fry all these things until it(masala) turns golden. We can also use ghee instead of oil to make the dish more delicious.
kasuri methi,red chilli powder and salt as required. 8.To make our dal makhani more creamy and delicious we can add some cream in it.Stir well and If the paste is too thick we can add some water. 9.Once the masala is ready we can add the pressure cooked Rajma and dal, and bring to boil. 10.Once the dish is ready, we can garnish it with fresh cream and freshly chopped coriander leaves. 11. We can serve this dish with naan or with rice.