DAL MAKHANI

“Dhaba wala swaad, ghar pe.”

Slow-cooked whole urad and rajma with butter, cream and Sunder Kasuri Methi.

TIME 90 minSERVES 5DIET VegHOST Sudhaji

SAMAAN

01Pressure cook urad and rajma with salt and 4 cups water until very soft, about 25 minutes.

02Melt butter, add jeera and ginger-garlic paste, cook 1 minute.

03Add tomato puree and Kashmiri mirchi, cook until butter separates.

04Add the dal and mash lightly. Simmer on low for 40 minutes, stirring often.

05Add garam masala, crushed kasuri methi and cream. Simmer 5 more minutes.

SUDHAJI KA TIP“Chief Rasoi Officer approved. Sunder daalo, swaad badhao.”Time is the ingredient. The longer it simmers on low, the creamier it gets.

Why is dal makhani cooked for so long?

Slow cooking breaks down the urad so it becomes creamy without much cream.

Does dal makhani have onion?

Many dhaba versions skip onion and rely on butter, tomato and slow cooking.