Best Dal Makhani Recipe (Restaurant style)

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About Dal Makhani

Dal Makhani is a popular and classic North Indian dish known for its rich and creamy texture. It is a staple in Punjabi cuisine and is often enjoyed with naan (Indian bread), roti (flatbread), or steamed rice. The dish is made primarily from black lentils (urad dal) and red kidney beans (rajma), which are slow-cooked with aromatic spices, butter, and cream to create a luscious and flavorful dish.

its is a beloved dish that is often prepared during special occasions, festivals, and gatherings. Its rich and hearty flavors make it a comfort food favorite among many, both in India and internationally. While the recipe I provided earlier is a classic version, there can be variations in the preparation and choice of ingredients based on personal preferences and regional influences.

Table of Contents

Youtube Video to make dal makhani Step by Step

Ingredients:

For the lentil mixture:

  • 1 cup whole black lentils (also known as urad dal)
  • 1/4 cup red kidney beans (rajma)
  • 4 cups water for soaking
  • 4 cups water for cooking
  • 1 teaspoon salt

For the gravy:

  • 2 tablespoons butter or ghee
  • 1 large onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 large tomatoes, pureed
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • 1/2 cup heavy cream
  • Salt to taste

For garnishing:

  • Fresh coriander leaves, chopped
  • Fresh cream

How to make dal makhani step by step:

  • Wash the black lentils (urad dal) and kidney beans (rajma) thoroughly. Soak them in 4 cups of water overnight or for at least 6-8 hours.
  • Drain and rinse the soaked lentils and beans. In a pressure cooker, add the soaked lentils, kidney beans, 4 cups of water, and 1 teaspoon of salt. Pressure cook for about 15-20 whistles or until the lentils and beans are tender and easily mashed. Alternatively, you can cook them in a regular pot until they are soft.
  • In a separate large pan, melt the butter or ghee over medium heat. Add chopped onions and sauté until they turn golden brown.
  • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  • Add the tomato puree and cook until the mixture thickens and the oil starts to separate from the masala.
  • Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Cook the masala for a few minutes until the spices are well incorporated.
  • Add the cooked lentils and kidney beans along with their cooking water to the masala. Mix well and let it simmer for about 15-20 minutes, stirring occasionally.
  • Using the back of a ladle or a hand blender, partially mash the lentils and beans in the pot. This will help create a creamy consistency.
  • Stir in the heavy cream and season with salt. Allow the dal makhani to simmer for an additional 10-15 minutes, allowing the flavors to meld together.
  • Garnish with fresh chopped coriander leaves and a drizzle of fresh cream.
  • Serve hot with naan, roti, or steamed rice.

Enjoy your delicious homemade Dal Makhani!

Please note that cooking times might vary based on the type and freshness of lentils, so make sure to adjust accordingly.

Tips and tricks

Here are some expert tips to help you master the art of making delicious Dal Makhani:

  1. Quality of Lentils: Choose high-quality whole black lentils (urad dal) and red kidney beans (rajma). Look for clean, unblemished lentils to ensure the best results.
  2. Pre-Soaking: Soak the lentils and beans for at least 6-8 hours or overnight. This helps in softening them and reducing the cooking time.
  3. Cooking Technique: Cook the lentils and beans until they are completely tender. Use a pressure cooker for quicker results, but if you’re using a pot, simmer them on low heat until they are soft and mashable.
  4. Mashing Consistency: While mashing the lentils and beans, aim for a creamy consistency with some texture. This balance is key to achieving the traditional Dal Makhani texture.
  5. Flavorful Base: Saute the onions until they’re golden brown to develop a rich base for your dish. Use freshly minced ginger and garlic for optimal flavor.
  6. Tomato Puree: Use ripe, juicy tomatoes to make the puree. Cooking the puree until the oil separates ensures a well-cooked base with deep flavors.
  7. Spice Levels: Adjust the amount of red chili powder according to your taste preferences. Remember that the dish should be flavorful but not overly spicy.
  8. Cream and Butter: Authentic Dal Makhani gets its richness from butter and cream. Don’t skimp on these, as they contribute to the creamy texture and flavor profile.
  9. Slow Simmering: Allow the cooked lentils and beans to simmer in the tomato-spice mixture. This slow cooking melds the flavors together and results in a more delicious dish.
  10. Garam Masala: Add garam masala towards the end of cooking to preserve its aromatic flavors. Consider making your own garam masala blend for a more authentic taste.
  11. Resting Period: Allow the Dal Makhani to rest for a while before serving. This resting period lets the flavors intensify and enhances the overall taste.
  12. Tempering: Consider tempering the dish with a final touch of ghee (clarified butter) infused with cumin seeds. This elevates the aroma and flavor.
  13. Garnishing: Fresh coriander leaves and a drizzle of cream not only enhance the presentation but also add a burst of freshness to the dish.
  14. Serving Pairings: Serve Dal Makhani with naan, roti, or steamed rice. Accompany it with pickles, yogurt, and onion rings for a well-rounded meal.
  15. Practice and Patience: Dal Makhani is a dish that improves with practice. Don’t be discouraged if your first attempt isn’t perfect; each time you cook it, you’ll refine your technique and taste.

By following these expert tips, you’ll be well on your way to creating a flavorful and authentic Dal Makhani that you and your loved ones will enjoy.

FAQ

  1. What is Dal Makhani?
    • Dal Makhani is a popular North Indian dish made from whole black lentils (urad dal) and red kidney beans (rajma), slow-cooked with aromatic spices, butter, and cream to create a rich and creamy lentil curry.
  2. Is Dal Makhani and Dal Bukhara the same thing?
    • While both dishes use similar ingredients, Dal Makhani and Dal Bukhara are slightly different in terms of preparation and taste. Dal Bukhara is a specific version of Dal Makhani that originated from the Bukhara restaurant in Delhi. It often involves longer cooking times and is known for its exceptionally rich and smoky flavors.
  3. Is Dal Makhani vegetarian?
    • Yes, Dal Makhani is a vegetarian dish. It is made from lentils and beans and does not contain any meat or animal products.
  4. What are the key ingredients in Dal Makhani?
    • The main ingredients in Dal Makhani are whole black lentils (urad dal), red kidney beans (rajma), butter, cream, tomatoes, onions, and a blend of aromatic spices.
  5. Can I make Dal Makhani without cream?
    • Yes, you can make a lighter version of Dal Makhani by reducing or omitting the cream. However, the cream contributes to the rich and creamy texture of the dish, so the final result may be slightly different in terms of flavor and mouthfeel.
  6. Can I use canned lentils and beans for Dal Makhani?
    • While using fresh lentils and beans is ideal, you can use canned lentils and beans as a convenient option. Be sure to rinse and drain them well before using to remove excess salt or preservatives.
  7. What type of rice or bread is best served with Dal Makhani?
    • Dal Makhani is commonly served with naan (Indian bread), roti (flatbread), or steamed rice. Basmati rice is a popular choice due to its fragrant and fluffy texture.
  8. Can I freeze leftover Dal Makhani?
    • Yes, you can freeze leftover Dal Makhani. Allow it to cool completely, then store it in airtight containers in the freezer. Thaw and reheat on the stovetop or in the microwave, adding a little water or cream to adjust the consistency if needed.
  9. What are some variations of Dal Makhani?
    • Variations of Dal Makhani include adding ingredients like kasoori methi (dried fenugreek leaves), grated paneer (Indian cottage cheese), or even smoked flavors. These variations can enhance the taste and add new dimensions to the dish.
  10. Is Dal Makhani healthy?
    • While Dal Makhani is nutritious due to its protein-rich lentils and beans, the use of butter and cream makes it a high-calorie dish. To make it slightly healthier, you can reduce the amount of butter and cream and use healthier cooking fats and options.

Conclusion

Dal Makhani isn’t just a dish; it’s a culinary experience that brings together tradition, flavor, and heartwarming memories. By following the steps outlined in this blog post, you’ll be well on your way to creating an authentic, creamy, and unforgettable Dal Makhani that will delight your taste buds and those of everyone you share it with.