Here is how to make Dal Makhani at home

• Pick the urad dal for any sand or stone particles. Wash and Soak 2/3 cups of whole black urad dal for at least 8-10 hours. The original recipe uses Rajma.  If using Rajma, soak about three tablespoons of rajma along with the black urad dal.
• Take a pressure cooker and add in the soaked and drained lentils.
• Take a mixie and add in about 3 big ripe tomatoes (about 250 grams). Chop them roughly and add. Also add in a whole pod of garlic and two inches of ginger (about 20 grams each). Grind to a fine puree.
• Add the grind puree to the cooker. Add 600 ml of water. Also add in quarter cup of butter. Quarter cup is about 4 tablespoons of butter. ( We shall worry about the clogged arteries later). Vir Sanghvi writes that this dish is not a lentil dish but a dairy product and I have to agree. The original recipe uses 1/2 a cup of butter. I have noticed that using half the quantity of butter itself produces a very rich dish. If you are feeling fancy, add more butter. Its totally up to you.
• Add in the salt and the red chilli powder.
• Cover the cooker and allow it to cook, After you get the first whistle (after about 3-4 minutes), reduce the flame to the lowest possible and allow it to cook for 30-40 minutes.
• After the said cooking time, remove the pressure cooker from heat and allow the pressure from the cooker to settle naturally.
• Take a potato masher and gently mash the dal.
• Keep the dal back on a low heat and add in quarter cup of cream. I have used Amul cream (the one that comes in a tetra pak) today. Heavy whipping cream works just fine. Simmer on a low flame to heat up the cream. The original recipe uses half a cup of cream but I have used just half the quantity and I should say that I am very happy with the viscosity and richness of the dal.
• Mix well. Dal Makhani ITC Bukhara style is done. Serve the Dal Makhani with roti, naan or paratha.