How To Make Satvic Dal Makhani At Home | 5 Min Homemade Food Recipe

Satvic's Dal Makhani is a popular and special lentils-based preparation from North India. It has a very smooth, rich, buttery texture and a delicious taste. It is one of the most cherished vegetarian dishes.

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Ingredients

For cooking the daal

1 cup of black gram lentils, a handful of rajma or chana dal (optional), salt to taste, water

For tempering

2 tablespoons ghee, 2 finely chopped onions, 2 tablespoons ginger garlic paste, 1/2 teaspoon crushed Kasuri Methi, 1/2 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon Satvic Foods' Rajwadi Garam Masala, 3-4 pureed tomatoes, salt to taste, 4+4 tablespoons butter, coriander leaves, water, fresh cream (optional)

Steps to follow

1. Wash and clean the daal and rajma nicely with water. Rub it with your palms to clean it well 3 times.
2. Soak the washed dal in water overnight. 
3. After soaking the dal for 5-6 hours or overnight, drain the water from the dal. 
4. Take a pressure cooker and add the soaked black gram, rajma, chana dal, salt, and water. First, cook the dal for up to 1 whistle on high flame. After 1 whistle, please lower the flame and cook it for another 3-4 subsequent whistles. Don't remove it from the cooker immediately. Let it rest until it has to be put in the tadka. 
5. Heat ghee in a pan and add chopped onions. Stir it well, and cook until the onions turn soft and brown.
6. Add ginger-garlic paste (if preferred) and cook for a minute. 
7. Add tomato puree, salt, red chili powder, and Kasuri methi. Cook until the tomato is cooked well.  
8. Add the daal and butter to the tadka and cook it for 30-40 minutes on low flame. Keep stirring occasionally. You can also add hot water if you want to adjust the consistency of the daal. 
9. Add cumin powder and Satvic Foods' Rajwadi Garam Masala and cook for 5 more minutes. Also, add some more butter. 
10. Garnish the daal with coriander leaves and fresh cream. Satvic's Daal Makhani is ready to be served!

Tips or Benefits for Dal Makhani

Slowly cooking the Satvic's Dal Makhani on a low flame makes it more flavorsome. While cooking, you can randomly mash some dal with a whisk or spatula. This helps to make the dal thicker and creamier. Also, remember to adjust the quantity of salt depending on whether you're using salted or unsalted butter.