Dal Makhani is a classic and traditional dish of India that belongs to Punjabi. This dish that is known for it’s creamy texture and deep, smoky taste. This dish is a staple of North Indian cuisine and is popular in restaurants and at homes. Traditionally made with black lentils (urad dal) and kidney beans (rajma), this dish is slow cooked to ensure that the aroma develops completely. What distinguishes Dal Makhani in restaurant style is the luxurious texture that’s achieved by cooking it along with butter and cream.
Dal Makhani comes from Punjab and has a fascinating history that’s rooted in traditional Indian cuisine. This dish in extremely popular in restaurant where it is usually served along with butter naan and tandoori dishes. Over the years, it has become a signature dish of Indian cuisine and is loved for its luxurious flavour and comforting charm.
The secret to achieving authentic restaurant style Dal Makhani is to cook this dish slowly. The longer you cook, the richer the spices, butter, and cream will blend seamlessly. A hint of smokiness that is often achieved by using the ‘dhungar’ method that enhances the depth of flavour. Using rich and aromatic spices like ginger, garlic, garam malasa, and more, add complexity to your dish. The dish finally ends with a good amount of garnishing that is done with fresh cream and btter. t increases Dal Makhani’s richness and makes it the perfect companion for naan, jeera rice, or roti.
Ingredients
- 1 Cup Urad Dal
- 4 Tablespoon Rajma
- 2 Tablespoon Butter
- 1 Teaspoon Cumin Seeds
- 1 Piece Onion (finely chopped)
- 1 Tablespoon Ginger Garlic Paste
- 2 Piece Tomato (pureed)
- 1 Teaspoon Red Chilli Powder
- 0.5 Teaspoon Turmeric Powder
- 0.5 Teaspoon Garam Masala
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Kasuri Methi
- 4 Tablespoon Fresh Cream
- 1 Teaspoon Salt
- 1 Piece Charcoal
- 0.5 Teaspoon Ghee
- Water
Cooking Instructions
SOAKING: Rinse and soak urad dal and rajma overnight or for about 8 hours. Once done, drain and pressure cook it with 4 cups of water and a little salt for at least 25 minutes.
Prepare The Masala: Heat butter and oil in a pan add cumin seeds and chopped onions and saute until golden brown. Then, add in ginger garlic paste and tomato puree and cook until the oil starts to separate.
COOKING THE DAL: Add red chilli powder, turmeric powder, coriander powder, and salt. Mix everything well. Then, start adding cooked rajma and urad dal with little water. Simmer the heat and cook for about 35 minutes.
ENHANCING FLAVOUR: Add kasuri methi, garam masala, and cream to it. Cook for another 10 minutes.
ADD SMOKY FLAVOUR (OPTIONAL): Heat 1 small piece of charcoal until it’s red hot. After that, place it is a bowl and add ghee to it and cover the pan for about a minute or two.
Garnish the Dal Makhani with more butter and cream. Serve it hot along with naan, jeera rice, or roti.
Summary
Restaurant Style Dal Makhani Recipe
Dal Makhani is a rich, creamy Punjabi dish made with black lentils, kidney beans, butter, and cream. It’s slow-cooked with aromatic spices for a flavourful, restaurant-style taste.
Source : Canva
Ingredients
- 1 Cup Urad Dal
- 4 Tablespoon Rajma
- 2 Tablespoon Butter
- 1 Teaspoon Cumin Seeds
- 1 Piece Onion (finely chopped)
- 1 Tablespoon Ginger Garlic Paste
- 2 Piece Tomato (pureed)
- 1 Teaspoon Red Chilli Powder
- 0.5 Teaspoon Turmeric Powder
- 0.5 Teaspoon Garam Masala
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Kasuri Methi
- 4 Tablespoon Fresh Cream
- 1 Teaspoon Salt
- 1 Piece Charcoal
- 0.5 Teaspoon Ghee
- Water
Main Procedure
SOAKING: Rinse and soak urad dal and rajma overnight or for about 8 hours. Once done, drain and pressure cook it with 4 cups of water and a little salt for at least 25 minutes.
Prepare The Masala: Heat butter and oil in a pan add cumin seeds and chopped onions and saute until golden brown. Then, add in ginger garlic paste and tomato puree and cook until the oil starts to separate.
COOKING THE DAL: Add red chilli powder, turmeric powder, coriander powder, and salt. Mix everything well. Then, start adding cooked rajma and urad dal with little water. Simmer the heat and cook for about 35 minutes.
ENHANCING FLAVOUR: Add kasuri methi, garam masala, and cream to it. Cook for another 10 minutes.
ADD SMOKY FLAVOUR (OPTIONAL): Heat 1 small piece of charcoal until it’s red hot. After that, place it is a bowl and add ghee to it and cover the pan for about a minute or two.
Garnish the Dal Makhani with more butter and cream. Serve it hot along with naan, jeera rice, or roti.
