Dal Makhani/How to Restaurant style Dal Makhani20 Apr, 2017
- Servings : 4
- Prep Time : 7-8 hrs
- Cook Time : 2 hrs
Dal makhani is very rich, creamy and mild spicy dal recipe from Punjab cuisine. It can be called the queen of dal. Every Punjabi grew up eating this dal.
Dal makhani is made from whole black gram dal (sabut urad dal) and kidney beans (Rajma). In this dal, we need to soak black gram lentils and rajma overnight and pressure cook for around 30min and then temper with whole spicy and mixed with fresh cream.
The key ingredient to making restaurants style dal makhani is to cook longer time over slow flame. To get the best intense from the dal and spices to simmer it for an hour or two. The longer the cook on slow flame better it taste.
I have read many articles that saying dal makhani and Maah ki Dal is same.
YES, the main ingredient is same in both dal that is whole black gram lentil.
No, Dal makhani is very rich and creamy dal as we use a lot of butter and cream and a bit of spice as we use whole spices. Dal makhani is prepared only on occasions. Maah ki dal is kind of everyday dal and healthy version of dal makhani, as we do not use butter and cream. Maah ki dal does not require longer slow cooking. Both give a different but delicious taste.
Here is the step-by-step recipe of Dal makhani.?
Whole black gram dal ¾ cup Red kidney beans 2 tbsp Cumin seeds 1 tsp Bay leaves 2 Green cardamom 2 Black Cardamom 1 Cinnamon stick 1’’ Cloves 3 Tomato 1 cup Grated Turmeric Powder 1/8 tsp (optional) Coriander powder 1 tbsp Red chilly powder 1 tsp Green Chilies 2 Garlic 5-6 cloves Ginger 1’’ Milk ½ cup Fresh milk ¼ cup+ 1 tbsp for garnish Cilantro a small bunch
Clean & wash the urad dal & kidney beans till water runs clear. Soak them in 4 cups of water for overnight or at least 6-7 hrs. Add soaked dal in the pressure cooker along with water and salt.
Close the lid, cook them over (medium to high) heat until 1 whistle and reduce the flame (low to medium) and let it cook for 30 min or until 4-5 whistles. Switch off the flame and let the pressure go down itself. Open the lid and check whether dal is cooked or not. Check the doneness by pressing dal in between your figure and if you are able to mash it smoothly, it means dal is properly boiled else need to give 2-3 more whistles. Now lightly mash the dal with spatula. Don’t mash it completely; Keep it aside till it cools completely.
Grate the tomatoes on the grater. Grind ginger and garlic in the mortar pestle.
Meanwhile, heat a pan over medium heat; add 2 tbsp of butter and 1 tbsp of oil. Once it becomes hot, add Asafetida.
Add whole spices: cloves, cinnamon stick, black cardamom, green cardamom and bay leaves. Sauté it till spices aromatic. Add cumin seeds and wait until it crackles
Then add ginger, garlic, and chopped green chilies and sauté until raw flavor of garlic goes away. Add grated tomatoes
Sauté it until raw flavor of tomatoes leaves. Then add turmeric powder, red chilly powder and coriander powder and mix it well and sauté over low to medium heat till masala leaves the sides (take around 4-5 min).
Now add ½ cup of milk to the boiled dal and mix it well and stir occasionally till dal starts bubbles.
Once dal starts to boil, add tomato mixture to the dal and mix it well. Adjust the consistency of dal by adding water if needed. Adjust the spices and salt. Stir it well and simmer the dal makhani (don’t cover the lid) over low flame for about 40-45 min. Stir occasionally to prevent the dal makhani from sticking at the bottom of the pan.
After 40 – 45 min, add fresh cream and dried fenugreek leaves and cilantro. Mix it well and let it cook for another 5-7 min over low flame Switch off the heat now
Dal makhani is ready to serve with naan/Tandoori roti or jeera rice.
1. You can also use chopped onion after step 7 in the dal.
2. I have used grated tomatoes however you can use freshly made tomato puree.
3. Readymade ginger garlic paste can be used.
4. Don’t mash the dal completely with a spatula, should have some dal grains visible.
5. While adding milk to dal, both should have at room temperature otherwise could curdle the milk.
6. While simmering the dal, in the end, don’t cover the lid.
7. Turmeric powder is optional in dal makhani preparation. Some people avoid adding turmeric powder
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