Try this Restaurant-Style Dal Makhani with Natasha Gandhi's Twist

Natasha Gandhi is a popular food influencer. She has recently shared an interesting recipe for Dal Makhani. She starts by soaking 200 grams of black dal and 50 grams of rajma for the entire night so they can expand and get softer for the best cooking.

Natasha's Style Dal Makhani Recipe:

After soaking, Natasha put the rajma and dal in a pressure cooker with 400 ml of water and added the pleasant spices (bay leaf, cinnamon stick, black cardamom, and shredded ginger). After two minutes of high-pressure cooking, she lowers the heat to low and continues cooking the dal for another five to six whistles, up to the point it is perfectly cooked and soft.

Natasha then pours 3 tablespoons of oil in an additional kadhai and fry the garlic, or replaces it with a tiny touch of hing for more flavor. Add the water-mixed kasuri methi and Kashmiri red chilli powder, and let the flavours blend for two minutes over low heat. Add a puree of 6 tomatoes and 2 green chilies; simmer, stirring, until the combination becomes firm and loses its oils.

After the dal is cooked, add the tomato combination to the kadhai along with 1 and 1/4 cups of milk of your choice and salt to taste. Cook the whole thing until the luscious flavors of the tomatoes and herbs seep through and it deepens and diminishes.

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To take the dish to the next level, heat some oil and make a delicious tadka using a mixture of red chilli powder, Kashmiri chili powder, garam masala, and kasuri methi. Pour this aromatic tadka across the dal Makhani to give it a mouthwatering taste and scent.

For a hint of richness without the guilt, sprinkle some fresh coriander on top of the dal makhani and toss in some whisked yogurt. Pour hot over rice or roti and be ready to savour all the wonderful flavours of this version of a well-loved favourite.