Dal Makhani is a most popular Dal preparation from Punjab region. Makhani dal is prepared with Whole Black Gram / black lentil , Kidney Beans , Butter, Spices and fresh cream. The creaminess of this dal , mild flavours of spices and smokiness from charcoal make this a super delicious and finger licking good . By looking at my intro for this Dal Makhani one can easily say that it's one of my favourite Dal recipe.
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Dal is one of the staple food in Indian Kitchen. So varieties of dal based dishes will be prepared in Indian house regularly. Dal (lentils) and Rice , Wheat (cereals) combination provides a complete protein . Other Dal recipes which I often do at home are : Dal Fry , Methi Dal , Moong Dal Rice , Bisibele bath and Pongal.
Authentic Dal Makhani is cooked on woodfire in a claypot overnight . But as there is no provision for this in modern kitchens , I do this in a short cut method by using pressure cooker. To get a perfect Dal Makhani , dal should be cooked well , it should melt in mouth. Also using smoking technique , makes this makhani dal utterly delicious.
Though Dhungar Method / Smoking technique used here is optional but I highly recommend to follow this procedure. As it gives you a very nice smokey flavour and takes the dish to a next level. This Dal Makhani is a restaurant style and I bet you will definitely love this . Dal Makhani tastes more good the following day . Slow cooking of Dal makes this dish more tastier.
Try making this restaurant style creamy delicious Dal Makhani for your weekend lunch. Serve it with Phulka , Roti , Naan , Chapati or steamed rice. Other Restaurant Style recipes on blog are Rajma Masala , Pindi Chole , Chana Masala , Shahi Paneer , Palak Paneer and Paneer Butter Masala.
RECIPE CARD FOR DAL MAKHANI RESTAURANT STYLE
Recipe Card
Dal Makhani
Ingredients
- ¾ Cup Whole Black Lentil / Urad Dal
- ¼ Cup Rajma / Kidney Beans
- 3 Cups Water for pressure cooking
- ½ Cup onions finely chopped or 1 medium size
- 1 teaspoon Garlic Paste or 6-7 garlic cloves minced
- 1 teaspoon Ginger Paste or 1 inch ginger grated
- 2-3 no's Medium size tomatoes or 1 cup tomato puree
- 2 no's green chilli less spice , finely chopped
- ½ teaspoon Cumin Seeds / Jeera Seeds
- 3 no Cloves/lavang
- 3 no Green Cardamom / Choti Elaichi
- 1 no Black Cardamom / Bada Elaichi
- 1 no Bay Leaf / Tej Patta
- 1 Inch Cinnamon Stick / Dalchini , optional
- ½ teaspoon Red Chilli Powder
- 1-2 pinch Jaiphal Powder / Nutmeg Powder
- ½ teaspoon Kasuri Methi / Dry fenugreek powder
- 3 tablespoon Butter
- ¼ Cup Low fat cream
- 11/2 -2 teaspoon Salt or as required
- 1 Piece Charcoal
- ½ teaspoon Oil
Instructions
- Wash, rinse and soak ¾ cup Whole Black Urad Dal and ¼ cup Rajma/ Kidney beans overnight or 8 hours.
- Next day , drain all water , rinse well, In a pressure cooker add Urad dal , Rajma and 3 cups of water together .
- Pressure cook for 10-12 whistles . Dal and rajma should be cooked completely and mushy. Allow the pressure to settle on its own.
- Blend 2-3 medium size tomatoes in a blender/ mixer jar to a fine puree and set aside.
- In a deep pan , kadai , heat 3 tablespoon Butter . Add in all the whole spices and fry till the spices leaves fragrant smell.
- Now add chopped onions , fry well till they look golden brown. Add ginger garlic paste , saute well till raw smell goes off.
- Then add chopped green chillies and tomato puree , mix well and cook till tomato changes colour.
- Now add red chilli powder , pinch of nutmeg powder and stir well . Cook on a medium flame till fat starts to release from the corners.
- Add cooked dal and rajma ,stock and 1.5 cups of water . Mix well and cook on a low flame till dal thickens , it takes about 15- 20 minutes on slow flame.
- Add salt ,stir well and continue to cook ,till it reaches the desired consistency. Dal makhani should be not runny nor thick , it should have a medium consistency.
- Add crushed Kasuri Methi and ¼ cup of fresh cream .
- Mix well everything. This is ready to serve , if you are not following Smoking technique / dhungar method
For Smoking Technique
- Heat a piece of Charcoal to red hot on a direct flame . Turn it all around with the help of tongs till it become red hot evenly.
- Then place this Red hot charcoal in a small bowl and add ½ teaspoon of oil/ghee over the hot charcoal.
- Place this bowl inside the prepared Dal Makhani and close the lid tightly for 2 minutes such that smoke flavour infuse into the food.
- Open the lid , remove the charcoal bowl. Stir well dal and serve hot accompanied with onion rings and lemon wedges.
Step by Step Directions on making of Dal Makhani :
Wash, rinse and soak ¾ cup Whole Black Urad Dal and ¼ cup Rajma/ Kidney beans overnight or 8 hours.
Next day , drain all water , rinse well, In a pressure cooker add Urad dal , Rajma and 3 cups of water together . Pressure cook for 10-12 whistles . Dal and rajma should be cooked completely and mushy. Allow the pressure to settle on its own.
Blend 2-3 medium size tomatoes in a blender/ mixer jar to a fine puree and set aside.
In a deep pan , kadai , heat 3 tablespoon Butter . Add in all the whole spices and fry till the spices leaves fragrant smell.
Now add chopped onions , fry well till they look golden brown. Add ginger garlic paste , saute well till raw smell goes off.
Then add chopped green chillies and tomato puree , mix well and cook till tomato changes colour.
Now add red chilli powder , pinch of nutmeg powder and stir well . Cook on a medium flame till fat starts to release from the corners.
Add cooked dal and rajma ,stock and 1.5 cups of water .
Mix well and cook on a low flame till dal thickens , it takes about 15- 20 minutes on slow flame.
Add salt ,stir well and continue to cook ,till it reaches the desired consistency.
Dal makhani should be not runny nor thick , it should have a medium consistency. Add crushed Kasuri Methi and ¼ cup of fresh cream .
Mix well everything. This is ready to serve , if you are not following Smoking technique / dhungar method.
For Smoking Technique
Heat a piece of Charcoal to red hot on a direct flame . Turn it all around with the help of tongs till it become red hot. Then place this Red hot charcoal in a small bowl and add ½ teaspoon of oil/ghee.
Place this bowl inside the prepared Dal Makhani and close the lid tightly for 2 minutes such that smoke flavour infuse into the food.
Open the lid , remove the bowl and stir well .
Serve hot accompanied with onion rings and lemon wedges.
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