Creamy Dal Makhani in Omichef Triply Biryani Pot

Dal Makhani is not just a dal; it is a slow-cooked luxury dish. The real taste comes from patience, low flame, and continuous simmering. For this, you need a cookware that can hold heat beautifully without burning the dal at the base. The Omichef Triply Biryani Pot / Dutch Oven is perfect for this recipe because it supports slow cooking, even heat distribution, and healthy stainless steel cooking.

Ingredients

• 1 cup whole black urad dal
• ¼ cup rajma
• 3 cups water
• 2 tbsp butter
• 1 tbsp ghee
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp garam masala
• ½ cup fresh cream
• Salt to taste
• Kasuri methi

Step-by-Step Method

1. Wash urad dal and rajma properly. Soak overnight for best results.
2. Boil dal and rajma until soft. You can pressure cook first, then finish in the Triply Dutch Oven for restaurant-style taste.
3. Place your Omichef Triply Stock Pot on medium flame. Add butter and ghee.
4. Add chopped onions and cook until golden.
5. Add ginger-garlic paste and sauté until the raw smell disappears.
6. Add tomato puree, salt, turmeric, red chilli powder, and garam masala.
7. Cook the masala slowly until the fat starts separating.
8. Add boiled dal and rajma into the pot.
9. Mash slightly with the back of a spoon for a creamy texture.
10. Add water and let the dal simmer on low flame for 45-60 minutes.
11. Finish with cream, kasuri methi, and a small spoon of butter.