Restaurant Style Dal Makhani is an absolute favorite recipe that can easily be cooked to perfection at home. Dal Makhani Recipe
Try out this restaurant style Smoky Dal Makhani recipe at your next family gathering to get accolades of praise your way. Trust us after reading this recipe, you will always make dal makhani in large quantities to ensure some left overs, because this black dal tastes even better the next day even when, eaten right out of the fridge.
Prep Time : 8-10 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Difficulty Level: Medium
Ingredients for Dal Makhani Recipe
- Whole black gram (sabut urad) 1/2 cup
- Red kidney beans (rajma) 2 tablespoons
- Salt to taste
- Red chilli powder 1 teaspoon
- Ginger chopped 2 inch pieces
- Nutralite Butter 3 tablespoons
- Oil 1 tablespoon
- Cumin seeds 1 teaspoon
- Garlic chopped 6 cloves
- Onion chopped 1 large
- Green chillies slit 2
- Tomatoes 2 medium
- 1/2 cups Cream
- Garam masala powder 1 teaspoon
Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.
Boil sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles in a pressure cooker. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
In a heavy based pan, heat butter and oil. Add cumin seeds, when they begin to change colour, add ginger, garlic and onion and sauté till golden.
Then, add tomato puree, remaining salt, gram masala, chilli powder and sugar. Stir-fry over high flame, till the oil separates.
Add cooked dal and bring to boil. The consistency should be such that the dal should move around freely when stirred, otherwise add a little water. Also Read: Easy Quick Recipe of Crispy & Mouth-Drooling Corn Fritters/Bhutte Ke Pakode
Leave to simmer, uncovered, till well blended. Stir-in cream and once it gets heated through, serve immediately, garnished with green chillies
To give your Dal Makhni Smoky Flavour
You can also smoke the dal using coal to get the dhaba style smoky flavour. Just heat a charcoal piece until it is red hot. Keep a small bowl over the dal and keep the coal piece on it. Drizzle a tsp of ghee on the hot coal and immediately cover the lid of the dal. Let the smoke soak in the dal. Remove the lid and discard the coal. Heat the dal once gain before serving.
Tips to make best Dal Makhani
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