Dal Makhani Recipe ,Restaurant Style Dal Makhani

Dal Makhani Recipe ,Restaurant Style Dal Makhani

To make restaurant style Dal makhani there is only one secret and that is use a lot's of butter. Dal makhani has very few ingredient but butter is most important.

Dal makhni is made from kidney beans, Chana dal and whole urad lentils. The ratio of lentils are very important as it effect the taste of dal.

Dal Makhani is very popular in Punjabi food. The taste of Dal Makhani is such that after hearing the name you cannot say it. Vegetarian eaters have dal makhni favorite. Dal makhni is often a part of the party. You may have enjoyed Dal Makhani many times in the restaurant or dabaas, but this tasty Dal can be given at home as a market test. Butter, kasoori methi, green chili and tomato tempering in whole urad dal add to the test. First of all soak the whole urad dal, Chana dal and Rajma separately for 6-8 hour. You can soak them whole night .Take a pressure cooker or deep and heavy bottom pan and added whole urad dal, Chana dal, rajma along with lots of water in it. Add salt according to your taste and butter or desi ghee. Keep it to boil until it becomes soft. Once dal is completely cooked you should remove black bubbles which comes over the dal.

If you don't remove it dal makhni does not look good. Boil tomatoes in a pan, peel the skin and make the tomato puree of it. Now take cumin seeds, green chili, ginger and garlic and make roughly paste of it together. Take the butter and oil together in a heavy bottom pan and add the Kashmiri chili and ginger garlic cumin paste in it at the same time. When it turn brown, add tomato puree, remaining salt, garam Masada in it and fry it on high flame until the oil separates. For a strong flavor we will add kasuri methi in it. Now add boiled lentils and mix well. Keep in mind that the lentils are neither too thick nor too thin. You can add some water if needed. Put it on a low flame without covering. can also serve Dal Makhani to the guests who come .You can serve Dal Makhani with rice, naan or missi roti. If you want, you can also serve papad with it.

So let's start the recipe..

PREPARATION TIME -  10 minutes

COOK TIME - 45  minutes

TOTAL TIME - 55  minutes

SERVINGS - 4

Ingredients

Whole Urad Dal - 2 cups

Chana Dal - 3/4 cup

Kidney beans- 1/2 cup

Ginger - 1 inch piece

Garlic- 5-6 cloves

Butter- 1/2 cup

Oil - 1 tbsp.

Cumin seeds - 1/2 tbsp.

Oysters fenugreek( Kasuri methi ) - 1 tbsp.

Tomatoes- 2 nos

Kashmiri chili powder - 1/2 tbsp.

Salt according to taste

Fresh cream- 1/2 cup

Green chilies - 3 nos

Garam Masala- 1/2 tbsp.

Method

1- First of all soak the whole urad dal, Chana dal and Rajma separately for 6-8 hour. You can soak them whole night.

2- Take a pressure cooker or deep and heavy bottom pan and added whole urad dal, Chana dal, rajma along with lots of water in it.

3- Add salt according to your taste and butter or desi ghee. Keep it to boil until it becomes soft.

4 - Once dal is completely cooked you should remove black bubbles which comes over the dal.

If you don't remove it dal makhni does not look good.

5 - Boil tomatoes in a pan, peel the skin and make the tomato puree of it.

6 - Now take cumin seeds, green chili, ginger and garlic and make roughly paste of it together.

7 - Take the butter and oil together in a heavy bottom pan and add the Kashmiri chili and ginger garlic cumin paste in it at the same time.

8 - When it turn brown, add tomato puree, remaining salt, garam Masada in it and fry it on high flame until the oil separates.

For a strong flavor we will add kasuri methi in it.

9 - Now add boiled lentils and mix well. Keep in mind that the lentils are neither too thick nor too thin. You can add some water if needed. Put it on a low flame without covering.