How To Make Restaurant Style Dal Makhani

Dal Makhani Restaurant Style

Dal makhani is a famous “Punjabi” delicacy that is loved by all. It is famous for its buttery yet creamy flavor but you can also make it with milk and yogurt. “Makkhan” is the Hindi word for butter and the ‘Dal’ which is mainly used in this recipe is whole black gram (urad dal, maa ki dal). The traditional way of cooking this Dal Makhani is basically by slow-cooking it for hours on the stovetop. The desired buttery, creamy yet mouthwatering texture is achieved by slowly cooking this dal.

INGREDIENTS:

• Whole black gram (urad dal or maa ki dal) – 1 cup
• Turmeric powder – ¼ tsp
• Red chilli powder – 2 tsp
• Kashmiri red chilli powder (optional) – 2 tbsp
• Coriander powder – 1 tbsp
• Garam masala – 1 tsp
• Salt – 1 tbsp or as required
• Ghee(clarified butter) – 3 tbsp
• Cumin seeds (Jeera) – 1 tsp
• Asafoetida ( hing) – 1 tsp
• Ginger (finely chopped) – 1 tsp
• Garlic (finely chopped) – 1 tsp
• Tomato (grated or pureed) – 1 cup
• Kasuri methi (fenugreek leaves) – roasted and crushed (1 tsp)
• White or normal butter – 2 tbsp
• Fresh cream – 4 tbsp
• Water as required

PREPARATION:

1. Wash the whole black gram (urad dal) thoroughly for at least 4-5 times with water and let it soak for about 4-5 hours in clean water overnight.
2. In a cooker, add the overnight soaked dal and enough water to cover the dal properly. The water should be 2 inches above the dal. Now add turmeric powder and salt to the dal and mix well.
3. Set the cooker on medium flame and wait for 5-6 whistles. Turn off the flame and let it naturally depressurize. Check the dal and mash it with a help of a ladle. Do not mash it completely. Keep this aside.

PROCESS:

1. Take a kadhai or a deep pan on medium flame. Add ghee (clarified butter), and cumin seeds and wait for it to splutter. Now add hing and sauté everything for 30 seconds.
2. Now add finely chopped ginger and garlic and fry for 1 minute on low to medium flame.
3. Add the grated tomato or puree and mix everything together. Let it cook oil separates from the mixture/masala.
4. Add coriander powder, red chilli powder, and Kashmiri red chilli powder and mix well. Keep mixing and stirring everything and cook for some time on low to medium flame.
5. Now add the half-mashed dal and mix everything. Cook it on a medium flame for about 20-25 minutes.
6. Now add hot water to the mixture. Add salt as per your taste, kasuri methi (roasted and crushed), and garam masala.
7. Stir everything and cook for another 20-25 minutes.
8. Keep stirring in between the process to avoid sticking into the pan.
9. Now add fresh cream and butter to the dal. Cook the mixture for a few more minutes. NOTE:  The consistency will be more creamy and buttery if we cook it for longer.
10. The delicious Dal Makhani is ready to serve. You can eat it with laccha paratha, naan, or simple jeera rice.

CONCLUSION:

This Creamy Dal Makhani is the perfect recipe that can be easily cooked at your home. Dal makhani is often made at Indian houses for dinner. This is the perfect dish which can be enjoyed with roti, paratha, naan, or even plain rice. At restaurants, we get the perfect luscious yet creamy flavor that we don’t know how to make at home. But, this recipe is the perfect answer to all your queries about a perfect Dal Makhani. So, make this buttery Dal Makhani and enjoy it at your home!