Dal makhani recipe ( Restaurant style dal makhani )

dal makhani served in a white bowl garnish with cream and green chili

Dal makhani recipe ( Restaurant style dal makhani )

Prep Time 12

Cook Time 1

Additional Time 10

Total Time 13 10

Course Vegetarian

Cuisine north indian

Keyword dal makhani recipe, dal makhani restaurant style, how to make dal makhani, restaurant style dal makhani

Servings

Calories 308

Author Koushik

This restaurant style dal makhani recipe is one of the popular dal recipes in india which boiled urad dal, rajma slowly cooked in buttery tomato onion gravy flavour with a lot of indian spices.

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Ingredients

Ingredients For Dal Makhani

150 grams urad dal[black lentils]
60 grams rajma[kidney beans]
1 tbsp salt [adjust as per need]
1- liter water[adjust as per need]
4 tbsp butter
2 tsp ginger-garlic paste
250 grams tomato puree
2 medium size onion puree
2 green chili[chopped]
1/2 tsp cumin seed
2 to 3 clove
2 to 3 green cardamom
1 black cardamom
1- inch cinnamon
1 tsp red chili powder
1 tsp garam masala powder
1 tsp Kasuri methi
1/2 tsp sugar[to balance taste]
60 ml cream for garnish

For Dhunagar Method

1 small charcoal [red hot]
2 tbsp clarified butter or oil

Instructions

how to make dal makhani
At first, for preparing the dal makhani recipe wash whole urad dal or black lentils and rajma or kidney beans in sufficient water.
Then soaked them in water for at least 12 to 18 hours, until they absorb water and become larger in size.
After that pour the soaked rajma and urad dal into a pressure cooker.
Also pour water and sprinkle a teaspoon of salt in it.
Now cover and cook this dal in medium to high flame for 8 to 9 whistles.
Check whether dal is mashy or not, if not give another 1 or 2 whistles.
Now for making dal makhani recipe add a few tablespoons of butter in a large Kadai melt it on low flame.
Then saute whole spices including cumin seed, cloves, green cardamom, black cardamom, cinnamon in low flame.
After that add onion puree,ginger-garlic pastes chopped green chili, saute on medium to low flame until onion becomes slightly golden brown.
At this stage, pour tomato puree, sprinkle Kashmiri red chili powder, a pinch of salt.
Now mix everything and saute in medium to low flame until tomato onion gravy becomes thick and leaving the side of the pan.
Furthermore add boiled dal, the water here, and continuously stir everything for another 3 to 4 min in low flame.
Also, sprinkle a pinch of salt,garam masala powder stir everything for another 30 to 35 min on low flame.
At this stage, you can see our dal makhani starts getting thicker and a creamy texture comes out from it.
If it becomes very thick you can add some water and stir occasionally.
Now add 2 to 3 tbsp butter in it and mix all of it together.
Next, sprinkle a teaspoon of Kasuri methi on it mix it properly.
After that pour cream to mix it gently for another 2 to 3 min in low flame.
Now for a smoky flavour, we simply follow the dhunagar method, for this place red hot charcoal in a small pot and keep it on top of dal makhani.
Then pour ghee or oil on it, when it generates smoke immediately cover the pan with a lid for 4 to 5 min.
Finally, garnish a tablespoon of cream and butter and serve hot this delicious Punjabi dal makhani with roti paratha naan whatever you have.

Notes

Dal Makhani Recipe Note

If you want to make dal makhani without onion just discard it, it will not have any strong effect.
While choosing lentils make sure to use a fresh one, because older ones often take a longer time to cook, sometimes it doesn't cook well to give melt in the mouth texture.
To get creamy texture in this recipe simmering the dal and stir occasionally in a low flame is the most important thing.
If you don't have enough time to soak dal then just pour hot boiling water on dal, and cover it with an airtight lid, let them rest for at least 2 to 3 hours. Though the texture of dal will not the same,it may reduce cooking time.

Nutrition