Dal Makhani | Recipe | Kitchen Stories

Ingredients

• Step 1/16 Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight.
• Step 4/16 Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest heat and let the dal simmer while you make the masala.
• Step 5/16 To make the masala, in a large pot/pan, heat 2 tablespoons butter (I use and recommend amul salted butter here) and 1 tablespoon ghee on medium heat.
• Step 6/16 Once the butter melts and is hot, add the finely grated onion.
• Step 7/16 Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn’t burn and keep heat on medium.
• Step 8/16 Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.
• Step 9/16 Add the tomato puree and mix.
• Step 10/16 Cook for 2 minutes or until the puree mixes well with masala and oil starts oozing out from the sides.
• Step 11/16 Add in the boiled dal (which had been simmering for around 10 to 15 mins you were making the masala) and mix. Add garam masala, kashmiri red chili powder and salt. Mix to combine.
• Step 12/16 Add 1/2 cup water, stir and set heat to low.
• Step 14/16 Add sugar and mix after the dal has simmered for 45 minutes.
• Step 15/16 Also add the remaining 1 tablespoon butter and 1/4 cup cream. Mix well.