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Title: Dal Makhani Recipe (Restaurant Style), Part 2
Categories: Indian, Punjabi
Yield: 4 Servings

See part 1

Dhungar--Smoking (optional):

Place a small piece of foil or an aluminum foil cup or a tall steel
cup on the dal makhani. Hold 1 to 2" piece of natural wood charcoal
with a tong and burn it on direct fire until red hot, for 3 to
4 minutes. Then place it on the foil/cup kept over dal.

Quickly pour 1/4 ts ghee on the hot coal. Immediately cover the pot
and allow to smoke for 3 to 4 minutes. For stronger flavor, add
another 1/4 ts ghee on the coal and repeat the smoking.

Garnish dal makhani with more butter or cream & serve with fluffy
Basmati rice or naan.

Instant Pot:

Heat ghee in the instant pot and add onions. Saute until they turn
golden, for about 5 minutes.

Stir in the ginger garlic paste and saute for 1 minute.

Add the tomato puree, red chili powder, garam masala and salt. Saute
for 3 to 4 minutes and add the soaked & drained lentils.

Pour 3 cups water and pressure cook for 30 minutes. Wait until the
pressure drops, for about 15 minutes and open the lid.

Mash some of the urad dal, not rajma and press saute mode. Pour 1 cup
hot water, mix and continue to cook on saute mode for 12 to 15
minutes. Switch between low saute to medium saute & vice versa as
required.

Optionally if you want you may add 1 more cup hot water & cook for 12
to 15 minutes more. I found this way it tastes exactly as the
stovetop version.

Taste test and adjust salt. Stir in the crushed kasuri methi, cream
and more garam masala if you want. Add the butter and turn off.

Recipe by Swasthi

Recipe FROM:
<https://www.indianhealthyrecipes.com/dal-makhani-recipe/>

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