Any party of Punjabi families whether it is at home or in a restaurant is incomplete without Dal Makhani. Since I am from Punjab, this is one of my favorite food too. My whole family like this recipe very much. Personally, we like Dal Makhani with Butter Naan. But it tastes great when served with Jeera Rice or chapati also.
The slow cooking of this dal makes it more delicious. In authentic North Indian restaurants, Dal Makhani is simmered overnight or for many hours. But at home you can prepare it in a cooker with 1 whistle on medium flame and then slow cooked for total 30-40 mins as I have shared the recipe below to get the flavours and taste of Restaurant style Dal Makhani. Slow cooking makes the lentils tacky, creamy and the end result is a finger-licking dal makhani. Adding of cream and butter enhances its taste. Try to prepare this recipe in butter or desi ghee instead of any oil. Aromatic whole spices makes it more rich in flavour.
Finally, I would request to check out other Dal & Curry Recipes like Dhaba Style yellow Dal Tadka Recipe, Punjabi Rajma Masala Recipe, Shahi Chole Recipe, Lobia Masala Recipe etc.
Instructions for How to make Restaurant Style Dal Makhani:
- Firstly, take 1 cup of black urad dal and ¼ cup of rajma in a large bowl. Add enough water and soak it overnight or for 8 hours.
- Strain the water from the soaked dal, wash it again with fresh water.
- Heat 1 tbsp Ghee/Butter in a cooker and then add 1 bay leaf, 1 black cardamom, 4 cloves, 1/2 inch cinnamon stick and 1 star anise to it. Then add the soaked dal.
- Add 3 cups of water and 1 tsp salt to it.
- Close the lid and pressure cook on medium flame for 1 whistle. After the whistle, lower down the flame and cook the dal for another 15 minutes. Turn off the flame.
- Dal has cooked but we have to cook it more. Then add 1-1.5 cup water.
- Cook it on low flame for 20-25 more mins. Keep stirring occasionally.
- Heat 2 tsp oil and 1 tbsp butter in a pan and then add a pinch of asafetida and 1 large finely chopped onion to it. Sauté till it change in colour.
- Add 1/4 tsp turmeric powder and 1/2 tsp red chili powder to it.
- Add Tomato puree, and salt to taste to it. Cover and cook for 5 mins. Keep stirring occasionally.
- Once it starts releasing oil, add cooked dal and give it a good stir.
- Now, add 1 tsp coriander cumin powder, 1/4 tsp amchur powder (Dried mango powder) and 1/2 tsp ginger powder/sonth to it and mix well.
- Cover and cook for 10-15 mins. or till the dal absorbs flavours and turns thick.
- Add 1/2 tbsp Butter, 1/2 tsp Garam Masala and 2 tbsp finely chopped fresh coriander leaves to it. Mix them well.
- Add 2 tbsp fresh cream to get creamy texture. Cover and cook for a minute on low flame.
- Garnish it with fresh cream or butter and crushed Kasuri Methi. Enjoy it with Butter Naan or Jeera Rice.
1. Ingredients Preview.
2. Firstly, take 1 cup of black urad dal and ¼ cup of rajma in a large bowl. Add enough water and soak it overnight or for 8 hours.
3. Strain the water from the soaked dal, wash it again with fresh water.
4. Heat 1 tbsp Ghee/Butter in a cooker and then add 1 bay leaf, 1 black cardamom, 4 cloves, 1/2 inch cinnamon stick and 1 star anise to it. Then add the soaked dal.
5. Add 3 cups of water and 1 tsp salt to it.
6. Close the lid and pressure cook on medium flame for 1 whistle. After the whistle, lower down the flame and cook the dal for another 15 minutes. Turn off the flame.
7. Dal has cooked but we have to cook it more. Then add 1-1.5 cup water.
8. Cook it on low flame for 20-25 more mins. Keep stirring occasionally.
9. Heat 2 tsp oil and 1 tbsp butter in a pan and then add a pinch of asafetida and 1 large finely chopped onion to it. Sauté till it change in colour.
10. Add 1/4 tsp turmeric powder and 1/2 tsp red chili powder to it.
11. Add Tomato puree, and salt to taste to it. (To make tomato puree, peel, wash and cut 3 tomatoes, 2 green chilies and 1/2 inch ginger. Put them into the grinder jar and make puree.)
12. Cover and cook for 5 mins. Keep stirring occasionally.
13. Once it starts releasing oil, add cooked dal and give it a good stir.
14. Now, add 1 tsp coriander cumin powder, 1/4 tsp amchur powder (Dried mango powder) and 1/2 tsp ginger powder/sonth to it and mix well.
15. Cover and cook for 10-15 mins. or till the dal absorbs flavours and turns thick.
16. Add 1/2 tbsp Butter, 1/2 tsp Garam Masala and 2 tbsp finely chopped fresh coriander leaves to it. Mix them well.
17. Add 2 tbsp fresh cream to get creamy texture. This step is optional.
18. Cover and cook for a minute on low flame.
19. Restaurant style Dal Makhani is ready to serve.
20. Garnish it with fresh cream or butter and crushed Kasuri Methi. Enjoy it with Butter Naan or Jeera Rice.
Tips:
- The more slow cooked dal makhani is the better it tastes.
- I have added Pinto beans but you can add kidney beans too.
- Adding cream is optional, but if you want restaurant style texture, I would suggest you to add cream.
- You can garnish it with butter and finely chopped coriander leaves. But adding Kasuri Methi enhances its flavour.
- If you want to add garlic then roast 5-6 finely chopped garlic cloves with onion.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, take 1 cup of black urad dal and ¼ cup of rajma in a large bowl. Add enough water and soak it overnight or for 8 hours.
3. Strain the water from the soaked dal, wash it again with fresh water.
4. Heat 1 tbsp Ghee/Butter in a cooker and then add 1 bay leaf, 1 black cardamom, 4 cloves, 1/2 inch cinnamon stick and 1 star anise to it. Then add the soaked dal.
5. Add 3 cups of water and 1 tsp salt to it.
6. Close the lid and pressure cook on medium flame for 1 whistle. After the whistle, lower down the flame and cook the dal for another 15 minutes. Turn off the flame.
7. Dal has cooked but we have to cook it more. Then add 1-1.5 cup water.
8. Cook it on low flame for 20-25 more mins. Keep stirring occasionally.
9. Heat 2 tsp oil and 1 tbsp butter in a pan and then add a pinch of asafetida and 1 large finely chopped onion to it. Sauté till it change in colour.
10. Add 1/4 tsp turmeric powder and 1/2 tsp red chili powder to it.
11. Add Tomato puree, and salt to taste to it. (To make tomato puree, peel, wash and cut 3 tomatoes, 2 green chilies and 1/2 inch ginger. Put them into the grinder jar and make puree.)
12. Cover and cook for 5 mins. Keep stirring occasionally.
13. Once it starts releasing oil, add cooked dal and give it a good stir.
14. Now, add 1 tsp coriander cumin powder, 1/4 tsp amchur powder (Dried mango powder) and 1/2 tsp ginger powder/sonth to it and mix well.
15. Cover and cook for 10-15 mins. or till the dal absorbs flavours and turns thick.
16. Add 1/2 tbsp Butter, 1/2 tsp Garam Masala and 2 tbsp finely chopped fresh coriander leaves to it. Mix them well.
17. Add 2 tbsp fresh cream to get creamy texture. This step is optional.
18. Cover and cook for a minute on low flame.
19. Restaurant style Dal Makhani is ready to serve.
20. Garnish it with fresh cream or butter and crushed Kasuri Methi. Enjoy it with Butter Naan or Jeera Rice.
8 Comments
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