Dal Makhani Recipe (Step by Step) | Restaurant Style Dal Makhani

DAL MAKHANI RECIPE |

STARTUP COOKING

Dal Makhani is one of the most popular dish in North India. Dal Makhani is buttery, creamy, flavorful and super healthy recipe with full of proteins. This dish is originated from the Punjabi cuisine. It's a staple lentil curry in all Indian restaurants.

To prepare thick and creamy Dal Makhani, you will need whole black Urad Dal and rajma with a bunch of whole spices to bring an aromatic flavor to the recipe. The recipe gets its richness from cream but you can replace with yogurt and milk.

For better authentic taste dal makhani has to cook in slow cook method. For this we can use slow cooker and cook for 10 hours. This delicious mouth watering recipe can serve like buffet, anniversary, birthday parties, pot luck, etc.,

Dal makhani goes well with Chapathi, roti, naan, pulao or jeera rice. Follow my step-by-step photo recipe to prepare Dal Makhani. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR DAL MAKHANI

Coarse : Side Dish for Roti, Naan / Main

Cuisine : Indian

Author : Jayashree Karthik

Prep Time : 15 min

Cook Time : 1 hr

Total Time : 1 hr 15 min (excluding soaking time)

INGREDIENTS

3/4 cup whole black Urad Dal

1/4 cup kidney beans (rajma)

3 tbsp unsalted butter

3 cloves

1 inch cinnamon stick

1 bay leaf

1 black cardamom

2 green cardamom

1/2 tsp cumin seeds

1 large onion - finely chopped

1 tbsp ginger garlic paste

2 green chili - chopped

1 cup tomato puree - from 2 tomatoes

1 tsp red chilli powder

1/2 tsp Garam Masala powder

salt to taste

2 tbsp heavy cream or low fat cream

1 tsp kasoori methi leaves - crushed

1 tbsp coriander leaves - for garnish

- check more paneer recipes

- more gravy recipes for chapathi/roti/naan

PROCEDURE

soak Urad Dal and rajma together in enough water for 10 hours or overnight

wash the lentils couple of times in water

then add soaked dal and rajma in pressure cooker with 2.5 cup water

mix well and pressure cook for 15 whistle on medium flame or till the dal and rajma have cooked thoroughly and mushy

heat butter in a pan

temper with cloves, cinnamon stick, green and black cardamom, bay leaf and cumin seeds

add finely chopped onion

saute well till transparent

add ginger garlic paste and chopped green chili

saute well until the raw smell goes

add tomato puree and mix well

add red chili powder and Garam Masala powder

mix well with onion tomato base

cover with lid and cook on low medium flame till the oil releases from the sides

add cooked Urad Dal and rajma along with the stock

add salt and 1.5 cup water

mix well

cover and cook in low medium flame till it thickens (stir the makhani often otherwise lentils will stick to bottom of the pan) - it will take 25-30 minutes to get medium thick consistency