Restaurant style Dal Makhani Recipe with step by step process - It is a creamy, rich and flavorful lentils made with whole black lentil, Red Kidney Beans with authentic spices and butter. It goes very well with naan, roti, paratha or rice too.
Dal Makhani is very famous Indian lentil mostly in every restaurant menu. It is a Punjabi recipe which is very delicious and flavorful.
The process of making this dal is soaked overnight and then cooked till it is very soft and tender.
Soaking of dal is necessary either you can soak it overnight or in morning you can soak it for 2 hours both works very well. But process of making dal is too long than other dals.
The process of slow cooking dal lends it a unique flavor together with the Makhani (butter and cream) added at the end.
In dhaba's to give it a nice creamy texture of the dal, it is cooked on low flame for 8-10 hours.
However, by using a Pressure cooker, cooking time is significantly reduced to less than an hour, yet this recipe yields just as rich and yummy Dal Mahkani as the traditional one.
It is a flavorful and creamy staple food every Punjabi grew up. It is easy to prepare and flexibility in choosing locally grown lentils, it has become popular vegetarian dish in all parts of India with even at my home we also called "Maa-Rajma ki Dal".
|Homemade Butter Naan|
Dal makhani is our family favorite dal and we usually make it once in every 3 weeks or in a month, actually it's too heavy dal compared others. I like this thick style of dal, if you don't like thick dal no problem just double the quantity of water, make it as per your consistency.
Dal Makhani, also known as 'Maa ki Dal' is an exotic Punjabi delicacy, which is prepared by cooking whole Urad dal and Rajma bean on a low flame for a long time.
Total time : 8 hours +
Cooking time : 45 min to 1 hour
Serves : 4 people
Cuisine : Punjabi
You can try end number of lentils recipes from my blog
Sambar (Toor Dal)
Khichdi (moong masoor dal khichdi)
Let's start to make this Dal Makhani Recipe with simple step-by-step process with pictures.
Whole Black Urad Dal (Black lentils) - 3/4 cup
Rajma (Red kidney beans) - 1/4 cup
Cumin Seeds - 1 teaspoon
Finely chopped Onion - 1 no
Finely chopped Tomato - 1 no
Grated Ginger - 1/2 inch
Finely chopped Garlic - 4 cloves
Finely chopped Green chilies - 1-2 nos
Coriander Powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Garam masala powder - 1 teaspoon
Salt to taste
Butter - 3 tablespoon
Oil - 2 tablespoon
Amul Fresh cream - 2 tablespoon
Water - 3 to 4 cups
Finely chopped Coriander Leaves
Preparation Method :
1. Wash and soak the dry whole black gram and red kidney beans in enough water overnight or for 8-9 hours.
2. Pressure cook whole black gram and red kidney beans with the same water and add more 3 cups of water along with salt, half the chopped ginger and red chili powder and for 8 to 10 whistles on high flame. If it is not cooked, whistle it more 3 to 4 times, then switch it off the flame.
When the pressure settles down open the lid and see if the red kidney beans is totally cooked and soft. Keep aside.
3. Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
a. Heat vegetable oil in a pan and add cumin seeds, when the cumin seeds start spluttering add ginger, garlic and onion. Saute till the onions turn golden brown in color.
b. Add green chillies, tomatoes and saute on low flame.
c. Add turmeric powder, the remaining red chilli powder, coriander powder and garam masala powder and saute until oil oozes out from the masala or till the tomato becomes mushy.
d. Pour the cooked dal from the pressure cooker along with the cooked water. Do not add the liquid at first. Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal.
4. Add salt and garam masala, simmer on low heat until whole black gram and red kidney beans are totally soft and well blended. Let it cook over medium flame for 4-5 minutes or until you get the desired consistency.
5. Add butter, mix well and cook for 2-minutes. Add fresh cream and chopped coriander leaves, mix well and cook for a few seconds, then switch off the flame.
*Tip - Do not cook for long time after adding cream otherwise it may curdle.
6. Transfer prepared dal to serving bowl. Garnish with chopped coriander leaves. Serve dal makhani with naan or lachha paratha or roti or rice.
You can check other varieties of dal delicacy from my bloggers friends blog..thanks guys!!
Creamy Chana Dal by Seema
Haryanvi Dal by Jayashree
Sukhi Dal by Avin
Hyderabadi Dal by Jagruti
Dalma (an odiya delicacy) by Sasmita
Watli Dal by Archana
You can PIN it DAL MAKHANI for later use
Happy Cooking & Enjoy :))