🍲 Dal Makhani Recipe – Creamy Restaurant Style

Rich, buttery, and comforting – **Dal Makhani** is one of the most loved Punjabi dishes. Made from black lentils and kidney beans, slow-cooked in spices and cream – it's perfect with naan or jeera rice

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## 🧾 Ingredients:

### 🔹 For Pressure Cooking:

- ½ cup whole urad dal (black gram)

- 2 tbsp rajma (kidney beans)

- 3 cups water

- Salt to taste

Soak both overnight or at least 8 hours before cooking.

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### 🔹 For Gravy:

- 2 tbsp butter + 1 tbsp oil

- 1 small onion (finely chopped)

- 1 tsp ginger-garlic paste

- 2 tomatoes (pureed)

- 1 green chili (optional)

- ½ tsp turmeric

- 1 tsp red chili powder

- 1 tsp coriander powder

- 1 tsp garam masala

- 3 tbsp fresh cream

- 1 tsp kasuri methi (crushed)

- Salt to taste

- Water (to adjust consistency)

- Coriander for garnish

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## 👨‍🍳 Instructions:

### 🔸 Step 1: Cook the Dal

1. Drain soaked urad dal and rajma.

2. Pressure cook with 3 cups water and salt for 6–7 whistles until soft.

3. Mash slightly and keep aside.

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### 🔸 Step 2: Prepare Gravy

1. Heat butter + oil in a pan.

2. Add onions, sauté till golden.

3. Add ginger-garlic paste and cook for a minute.

4. Add tomato puree, green chili, turmeric, chili powder, and coriander powder.

5. Cook until masala releases oil.

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### 🔸 Step 3: Combine Dal & Gravy

1. Add cooked dal-rajma to the gravy.

2. Add water to adjust thickness.

3. Simmer on low heat for 15–20 mins, stirring occasionally.

4. Add garam masala, kasuri methi, and cream. Mix well.

5. Simmer another 5 minutes. Garnish with coriander.

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## 🍽️ Serve With:

- Butter naan, garlic naan  

- Jeera rice or plain basmati rice

Enjoy this creamy, buttery delight just like in restaurants!