Dal Makhani is a popular recipe that is originated from Punjab. Rich in taste, full of flavors, and its finger-licking good. We all have tried Dal Makhani in Restaurants and always wanted to replicate it at home. Since there are so many ways of making it and everyone has their own tips and tricks, you can try any recipe.
As the name suggests, this recipe is creamy just like Makhan/butter. Buttery, delicious, and heavenly. Pair it with Tandoori Roti, Naan, or Jeera rice and you will be sorted. It’s one of the most liked combinations by everyone. If you have guests coming over, do try this recipe and get all the compliments.
Dal Makhani is a popular lentil recipe made of whole black lentils commonly known as Khadi Urad dal and Rajma which is known as Kidney beans. You can use split urad dal too but traditionally it’s made of Khadi urad dal. The rich gravy of onion, tomato, and garlic with spices, takes this dal to the next level.
Traditionally in most Indian restaurants, it is simmered overnight and which makes it really flavourful. Slow cooking makes all the difference but since we live in a fast-paced world, and we don’t have the time to slow cook and hence, I make the dal this way!
Smoky effect
For the restaurant style smoky effect, one can use the live charcoal method. This enhances the taste for sure. If you love dhuni or smoky flavour, I would highly recommend to try this.
Dal Makhani Hack
Here’s my hack to make it delicious Restaurant style . I have been using this Dal Makhani spice by Suhana and it gives the exact flavor as of restaurant. I was amazed when I first tried it. It’s been a savior! Literally!
Looking for more delicious recipe. Try these
If you are looking for a detailed recipe, check this.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
serving
|
- 1 cup Whole urad dal You can use split urad dal too if you don't have
- 1/4 cup Rajma
- 3 - 4 tablespoons butter
- 3 number Tomatoes medium size {chopped}
- 4 number Onions medium size {chopped}
- 4-5 number Garlic pods crushed and finely chopped
- 1/2 packet Suhana Masala
- 2 number Dried Red chilli whole
- 1 Green chili chopped
- 1/2 teaspoon Turmeric powder
- 1 teaspoon chili powder red .
- 1 teaspoon garam masala powder.
- 1 lemon juice
- fresh cream malai as required
- water as required
- Salt to taste
Ingredients
|
|
- For Dal Makhani we use whole urad dal i.e kaali urad dal and rajma/kidney beans. Wash rajma and urad dal under running water for 3-4 times. Soak them into water for 5-6 hours or overnight.
- Once the dal has been soaked for enough time, in a pressure cooker take rajma and urad dal, add 3 cups of water to it. Add salt and pressure cooker it for about 8-10 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. The urad dal should melt in the mouth and should not give any bite when eaten. It is very important to cook dal perfectly.
- Once the pressure cooker is cooled down, check if the dal has been cooked. Keep it aside.
- Heat butter and oil in a kadhai. Add whole red chilies, saute for a while. Now add grated ginger, chopped green chili, garlic, and onions. Sauté till onions become translucent.
- Add chopped tomatoes and let it cook for about 5-10 minutes. Add turmeric powder, red chili powder, garam masala, and saute it well.
- Mix suhana dal makhani masala with milk and add this mixture to the tomato-onion gravy. Cook it well for the next 5 minutes.
- Add this tadka to the cooked dal. Add salt to taste and boil it for another 5-10 minutes.
- Now add fresh cream or malai. You can add according to your taste. Keep stirring on low flame for 5 minutes.
- At this point, you can adjust the consistency of the dal. If you want it a bit runny, you can add water or milk and take a boil.
- Lastly crush kasori meethi on top of it, sprinkle fresh coriander leaves. Mix well.
- Serve hot with Naan, Kulcha, or Jeera Rice.
Happy Cooking! Divya
3 Comments