Dal Makhani Recipe/Restaurant Style Dal Makhni recipe.

restaurant style dal makhni recipe

Dal Makhni is a delicious dish made from urad/black lentil and kidney beans with less spices and ingredients it still taste yumm..This is one of the most popular Punjabi dish  very famous in dhabas /road side stalls it goes very well with naans or even with simple steamed/jeera rice...To give restaurant /dhaba touch to this dal makhni i have infused charcoal's smoke to this at the end it gives a nice flavour to this dish .
This dal makhani taste even better the next day..do try it you will love for sure.
how to make dal makhani at home

Ingredients
1 cup sabat urad/whole black lentil
3 tbsp rajma/red kidney beans
1 onion chopped
1 1/2 tsp ginger garlic paste
2 med tomatoes chopped finely /pureed
1/2 tsp garam masala powder
1 tsp coriander powder
2-3 green chillies chopped
 1 tsp red chilli powder
2 bay leaves
 1/2 tsp cumin seeds
2-3 cardamom seeds crushed
1/2 inch cinnamon stick
1 tbsp ghee/oil
1 tbsp butter
2 tbsp cream


Method

  • Soak the black lentil/sabut urad and rajma  in water for 7-8 hours ,I soak it overnight.
  • Rinse the soaked lentils .
  • In a cooker add the soaked rajma and urad add 3 -4 cups water.
  •  Pressure cook the dals for 12 -15 whistles or  20 minutes  till they turn completely soft
  • Heat oil add bay leaves ,cumin seeds ,crushed cardamom and dalchini/cinnamon stick 
  • Saute for sometimes then add onion and ginger garlic paste  then add green chillies
  • Saute till the onions turn soft and raw smell of the ginger garlic paste disappears.
  • later add tomato and cook till oil separates.
  • Then add  roasted coriander powder and red chilli powder 
  • Cook till the masala is very mushy and well mixed
  • Then add boiled lentils  add garam masala powder and cook on low flame stirring all the time
  • Add about 1/2 cup - 3/4 cup water 
  • Add salt and cook on low flame for 15 - 20 minutes.
  • Keep stirring in between to avoid the lentils sticking to the bottom of the pan.
  • Then add butter and cream and switch off the flame.
  • You can serve it hot right away .
  • If you want to add the coal smoke ,burn a piece of charcoal till its red hot.
  • Take a piece of foil place the foil on the dal makhni and place the burning coal over the foil
  • Add 1/2 tsp of oil /ghee on the coal you will see smoke begins to appear,immediately close the vessel tightly with a lid for 3-4 minutes to let the charcoal smoke infuse in the dal makhni.
  • Remove the foil out.
  • Garnish with some more cream and serve hot with Naan 



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13 comments:

  1. Dal Makhani looks yum, I haven't tried yet at home. I need to

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  2. It does look like it's straight out of a restaurant. Very well made.

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  3. Perfect texture you get here.. Bookmarked it....

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  4. Love the way you serve the makhani dal. Scrumptious meal!

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  5. Where did u get the charcoal from?

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  6. Love the recipe and texture. Looks so YUM!

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  7. I never tried this dal makhani.... But I love to do it now.... Myself, drooling here....

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  8. I am salivating at the sight of the daal makhani... love it!

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  9. Mouthwatering recipe Gloria...I am drooling...very nice preparation!

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  10. delicious, such mouthwatering pics...

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  11. dal makhni looks very creamy and yummy, just the way they serve in restaurants. Love it.
    Gloria I have started a new group ONLY BAKES> Please feel free to post your baked goodies (no meat or fish).
    https://www.facebook.com/groups/1742306749333408/

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  12. Absolutely delicious...looks so tempting

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