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Dal Makhani Recipe (Restaurant Style)

Dal Makhani Recipe (Restaurant Style)- A Rich and Creamy Delight

Dal Makhani is a classic North Indian dish that has won hearts across the globe. Known for its rich, creamy texture and deep, smoky flavors, this restaurant-style Dal Makhani is a must-try for anyone who loves Indian cuisine. Traditionally cooked slowly for hours, this recipe simplifies the process while retaining its authentic taste

Table of Contents

Ingredients:

For Cooking the Lentils:

 

  • 1 cup whole black gram (urad dal)
  •  ¼ cup kidney beans (rajma)
  •  4 cups water
  •  ½ teaspoon salt

For the Masala:

 

  •  2 tablespoons butter
  •  1 tablespoon oil
  •  1 teaspoon cumin seeds
  •  1 medium onion, finely chopped
  •  1 tablespoon ginger-garlic paste
  •  2 medium tomatoes, pureed
  •  1 teaspoon red chili powder
  •  ½ teaspoon turmeric powder
  •  1 teaspoon coriander powder
  •  ½ teaspoon garam masala
  •  1 teaspoon kasuri methi (dried fenugreek leaves)
  •  Salt to taste

For the Final Touch:

 

  •  ¼ cup fresh cream
  •  1 tablespoon butter
  •  ½ teaspoon smoked paprika or a piece of charcoal for the smoky flavor
  •  Fresh coriander leaves for garnish

Instructions:

Step 1: Cook the Lentils

1. Wash and soak the black gram and kidney beans overnight or for at least 8 hours.

2. Drain and transfer them to a pressure cooker with 4 cups of water and salt.

3. Cook for about 6-8 whistles or until the lentils are soft and mashable.

4. Mash some of the lentils with the back of a spoon to enhance the creamy texture.

Step 2: Prepare the Masala

1. Heat butter and oil in a pan over medium heat.

2. Add cumin seeds and let them splutter.

3. Add chopped onions and sauté until golden brown.

4. Stir in ginger-garlic paste and cook until the raw aroma disappears.

5. Add pureed tomatoes, red chili powder, turmeric powder, and coriander powder. Cook until the oil separates from the masala.

6. Add cooked lentils along with the water from the pressure cooker.

7. Simmer on low heat for at least 30 minutes, stirring occasionally. Add more water if needed.

Step 3: Enhance the Flavor

1. Crush kasuri methi between your palms and add it to the dal.

2. Stir in garam masala, butter, and fresh cream.

3. Simmer for another 10 minutes to blend the flavors.

Step 4: Add the Smoky Flavor

1. Heat a small piece of charcoal until red hot.

2. Place it in a small steel bowl, inside the pot of dal.

3. Drizzle a teaspoon of ghee or oil over the hot charcoal and immediately cover the pot to trap the smoke.

4. Let it sit for 5 minutes before removing the charcoal.

Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves and a drizzle of cream.

2. Serve hot with naan, roti, or steamed rice.

Dal Makhani Recipe (Restaurant Style)

Tips for the Perfect Dal Makhani

  •  Slow cooking enhances the flavor, so let it simmer as long as possible.

  •  For extra richness, use more butter and cream.

  •  The smoky flavor can also be achieved by adding smoked paprika if charcoal isn’t available.

Making Restaurant-style Dal Makhani at home isn’t difficult — it just requires patience, the right ingredients, and a bit of love. The slow cooking process and balance of flavors are what set it apart from regular dal dishes. Whether you’re cooking for a festive gathering or a comforting dinner, this dish will always win hearts.

Category: Indian Recipes

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