Better than restaurant style Dal Makhani Recipe ❤️ | No Onion No Garlic | #shorts

Ingredients:
Urad Dal: 3/4 cup
Rajma: 4 tbsp
Chana Dal: 2 tbsp
Salt to taste
Kashmiri Chilli Powder: 1/2 tsp (for boiling) + 1.5 tbsp (for tadka)
Ghee: 1 tsp (for boiling) + 1 tbsp (for tadka)
Bay Leaf: 2 pc
Black Cardamom: 1 pc
Cumin: 1 tsp
Ginger Chilli Paste: 1.5 tbsp (1 inch ginger + 4 pc green chilli)
Tomato Puree: 1 cup
Red Chilli Powder: 1/2 tsp
Turmeric Powder: A pinch
Malai: 3-4 tbsp (the more the better)
White Butter: 50gm
Kasuri Methi: 1/2 tsp
Cream for garnishing

Recipe:
1. Wash and soak urad dal, rajma and chana dal for minimum 4 and max 12 hours. I soaked it for 12 hours.

2. Boil them together with salt, kashmiri chilli powder and ghee till they turn properly mushy and soft. This can take anywhere between 45 mins to 1.5 hours.

3. For the tadka, take a pan, add ghee, bay leaf, cumin and badi elaichi. Once it starts to splatter, add ginger-green chilli paste.

4. Then add tomato puree along with kashmiri chilli powder, red chilli powder, salt and turmeric powder. Mix well, cover and cook till oil rises.

5. Once the dal has boiled, add this tadka to it and mix well. Add malai, white butter, mix well, cover and cook till everything comes together. Keep stirring.

6. Top with kasuri methi and cream. Serve and enjoy! I have also smoked it with some charcoal. Simply place a steel cup in the centre, add heated charcoal and ghee. Cover for 1-2 mins. Remove the charcoal.