Whenever we eat dal makhani in restaurants we always think why we are not able to make same dal makhani recipe at home? So today we will give you detailed easy dal makhani recipe – restaurant style at home step by step. And this recipe is without onion garlic. So it is useful for Jain & Swaminarayan community. Dal makhani is popular food of Punjab region which is usually served with Jeera rice or Butter naan.
Dal makhani is invented by Kundanlal Jaggi and Kundanlal Gujral who came from Peshawar, Pakistan. They had one restaurant named Moti mahal in Dariyaganj and here they don’t had any vegetarian dish. So they thought about making one dal. They used Urad dal and Rajma for making it. First they pilled of urad with Salt. For creamy texture malai had been added in it & they cooked it on tandoor by adding some Indian spicies. That’s how Dal makhani Invented. It is traditional way of making Dal makhani.
tips and tricks FOR MAKING DAL MAKHANI
This recipe is as simple as it looks but yet here are some tips and tricks for making it restaurant style.
Right Measurement of skinny and black lentils. Along with kidney beans. A very important step is washing and rubbing lentils. Wash lentils 3-4 times.
Dal makhani is not an instant recipe. You need to do some planning before cooking. Soaking is also important step after washing lentils. So soak lentils and kidney beans in normal water for 4 to 5 hours.
Don’t use soaked water while cooking. Cleaning it again with hot water. If any defect or dirt is still there then it will become totally clean. Now cook it in cooker with Kashmiri lal mirch and salt for 4-5 whistles.
Recipe Card for Easy DAL MAKHANI RECIPE:
Easy Dal makhani Recipe – Restaurant Style at home
Cuisine: Punjabi4
servings30
minutes1.5
hourIngredients
1 cup - Urad dal
1/4 cup - Rajma
1 - Bay leave
2 inch - Cinnamon stick
1/2 tsp - Turmeric Powder
1 tbsp - Butter
1 tsp - Cumin seeds
1 tbsp - Ginger
1 tbsp - Green chilly
1 cup - Tomato paste
2 tsp - Red chilli powder
1 tsp - Coriander Powder
1/2 tsp - Cumin Powder
1/2 tsp - Garam masala
Kashturi methi
4 tbsp - Fresh Cream
- For Temper
Butter
1 tbsp - Ginger
1 tbsp - Green chilli
Coriander leaves
Directions
Take one large bowl. Now add 1 cup Urad dal and 1/4 cup Rajma in it.
Now wash it properly and soak it for 4-5 hours.
Once dal is soaked, Transfer it in the pressure cooker and add double water then daal. Then add 1 bay leave, turmeric powder and salt.
Now pressure cook it for 4-5 whistle and if dal is not cooked properly then whistle it for one more time.
- Dal Makhani Recipe
Now mess half dal.
Heat the pan and add 2 tsp oil and 1 tbsp butter.
Add cumin seeds and 1 tbsp ginger and 1 tbsp green chilly.
Now add tomato paste and mix well.
Now add red chilli powder, garam masala, coriander powder, turmeric powder, Cumin powder.
Cook tomato paste for 5 minutes.
Once tomato paste releasing oil, add cooked urad daal mixture.
Now add 3 cups water. Then add salt as per taste.
Now cook it on slow flame.
Cook it for 20 minutes until dal gets into thick and gravy form.
Now add Kashturi methi and 4 tbsp fresh cream.
- For Temper
Take another pan and add Butter or Ghee.
Add Green chilly and Ginger in it.
Now turn off flame and add Kashmiri Lal mirch powder.
Now pour it on Dal makhni.
And at last add Coriander.
And your restaurant style Dal makhni is ready.
Frequently ASKED questions :
Yes, Dal Makhani has highest protein among all lentils.
Yes, Dal makhani is good for weight loss if it does not include Cream and butter.