How To Cook Rich And Creamy Restaurant Style Dal Makhani
Indian Cuisine

How To Cook Rich And Creamy Restaurant Style Dal Makhani

How To Cook Rich And Creamy Restaurant Style Dal Makhani

How To Cook Rich And Creamy Restaurant Style Dal Makhani
How To Cook Rich And Creamy Restaurant Style Dal Makhani

Rich and creamy smooth, Dal Makhani is one of India’s most loved dal!

This dal has whole black lentils simmered and prepared with butter and cream on low heat for that unique flavor. It tastes best with garlic naan!

Here I shall share all my tricks to make restaurant-style Dal Makhani at home.

In India, dals/lentils have been an integral part of our diet. We pretty much eat lentils daily twice a day, and in my house, there is never a day when there wasn’t any preparation of dal on the dining table unless, of course, we are eating Italian or American cuisine.

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The most common dal that mom made daily were arhar/toor dal (split pigeon pea lentil), masoor dal (red lentils), chana dal, and moong dal, but one dal that was made only on special occasions was Dal Makhani.

Makhani means “buttery,” so, for this recipe, whole black lentils (urad sabut) is cooked with a lot of butter and cream. Along with urad sabut, rajma (kidney beans) are also often added to this dal

It’s a rich dal and hence was made on special occasions only. Dal Makhani is there on the menu of every Indian restaurant and in every Indian wedding and parties.

How To Cook Rich And Creamy Restaurant Style Dal Makhani
How To Cook Rich And Creamy Restaurant Style Dal Makhani

Tips to Make Best Dal Makhani

Cook on low heat for extended time- you will acquire the best flavors of this dal, if you let it cook for hours on low temperature.

I realize that we all have hectic lives, but I recommend cooking the dal for at least 30 minutes if you can. An hour or two is even more agreeable.

Slow cooking intensifies all the flavors and delivers the dal super delicious and creamy—a lot of eating establishments that are known for their amazing dal makhani simmer it the whole day.

You boil the lentils untill they are soft, and then you continue to prepare the masala, and all this while the lentils will keep cooking on medium-low flame.

Then you combine the dal with the masala and let the dal simmer some more. The dal (for this recipe) was simmered for approximately 1 hour & 15 minutes on low heat in a thick based pan.

Be generous with butter and cream- this is not the recipe to cut down on the fat. The butter and cream are indispensable for the dal makhani flavor that you love.

So, don’t add simply one tablespoon of cream and butter if you want that restaurant-style taste.

When it comes to spices in dal makhani less is more. For the past few years, I have attempted so many combinations. And eventually, I concluded that dal makhani doesn’t require any spice!

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I have added ¼ teaspoon of garam masala, but that too is optional. You can skip it. Other than that, there’s only ½ tsp of Kashmiri red chili powder for the color mainly.

The dal’s principal flavors come from fresh onion, ginger, garlic, tomato puree, and a liberal butter and ghee. That’s all you require to make a good dal makhani.

You can use white onion for that sweet and subtle flavor. Red onion has a strong flavor which alters the taste of the dal.

Use store-bought tomato puree for that smooth texture- if you use regular pureed tomatoes, make sure to append little tomato paste.

Pinch of sugar promotes balance the flavors– I add only ½ teaspoon of sugar, but it really serves to give the dal that extra flavor.

Serve the dal with a pat of salted Amul butter- if desirable use it even while cooking the dal! I prepared this entire dal using Amul salted butter of your choice.

If you don’t want to use it while cooking, don’t forget to serve the dal with a spat of Amul butter. You will see the difference! And if you are unable to procure Amul butter at all, I will recommend using any other salted butter.

Infuse smokey flavor into the dal through the dhungar method- it does make a difference. I smoke it for 2 minutes; t doesn’t need to very smokey.

Nevertheless, if you can’t find charcoal, you can omit this step altogether.

CUISINE Indian/Punjabi

PREP TIME 20 mins
COOK TIME 1 hour
TOTAL TIME 1:20 mins

COURSE Main Course
SERVINGS 4

Author Ranjeeta Nath Ghai

Ingredients

For Pressure Cooking

  • ¼ cup rajma 60 gms (red kidney beans)
  • ¾ cup urad dal sabut 165 gms (whole black lentil)
  • 1 tsp salt
  • 3 ½ cups water 28 oz

Masala for the Dal

  • 1 tbsp ghee देसी घी
  • 3 tbsp butter  [if possible use Amul butter (salted)] मक्खन
  • 1 med white onion 115 grams, finely grated सफ़ेद प्याज़
  • 2 tsp FoodAllTime multipurpose paste
  • ½ cup Tomato puree टमाटर प्यूरी
  • ½ tsp Kashmiri red chili powder कश्मीरी लाल मिर्च
  • ¼ tsp FoodAllTime garam masala गरम मसाला
  • ½ tsp salt or to taste नमक
  • 1 ½ cups water 12 oz, or as required
  • ½ tsp sugar चीनी
  • ¼ cup fresh cream 60 ml मलाई
  • extra Amul butter (salted) for serving मक्खन
  • A small piece of charcoal (optional,) for giving dal a smokey flavor कोयला

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Method

  1. In a large bowl wash and rinse urad dal (whole black lentil) and rajma (kidney beans). Soak overnight in a pan.
  2. Drain the water in the morning, in which the rajma and the dal rajma was soaked. Shift the dal and rajma to a pressure cooker with one teaspoon salt.
  3. Add around 3.5 cups of water. Pressure cook on high-medium heat for ten whistles, lower the heat to low-medium and cook for another 10 minutes. In total, roughly 15 to 20 whistles in cooker.
  4. Release the pressure naturally. Once the dal and rajma are completely cooked, you should be able to mash them effortlessly with your fingers.
  5. If you happen to be using the Instant pot, pressure cook the lentils on high pressure for 30 minutes with regular pressure release.
  6. Mix the dal well or mash some of the dal and rajma utilizing a potato masher. Then employ the lowest heat and let the dal simmer while you prepare the masala.
  7. In a large pot/pan, heat two tablespoons Amul salted butter or butter of your choice and one tablespoon ghee on medium heat.
  8. Once the butter melts, combine the finely grated onion.
  9. Sauté the onion for around 6 to 7 minutes until it turns golden brown. Continue stirring it gently so that it doesn’t catch the pan’s bottom to avoid burning, and hold the heat on medium.
  10. Add the FoodAllTime multipurpose paste that is packed with nutrients and cook for 1 to 2 min till the raw smell vanishes.
  11. Add the tomato puree and mix.
  12. Cook for 2 minutes or until the puree mixes well with masala and oil starts oozing out from the sides.
  13. Add in the boiled dal (which had been simmering for around 10 to 15 mins you were making the masala) and mix. Add garam masala, Kashmiri red chili powder and salt. Mix to combine.
  14. Add ½ cup water, stir and set heat to low.
  15. Uncover it and allow it to simmer on low heat for approximately 45 minutes. Stir frequently (every 3 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water as the dal was simmering (approx 1.5 ltr).
  16. Add a pinch of sugar and the remaining 1 tablespoon butter, and ¼ cup cream. Mix well.
  17. Slow cook for 10 more minutes on low heat after adding the cream. Dal will be creamy by now.
  18. If you want, you may serve the dal at this point or perform the extra step of giving it a smokey flavor.
  19. This last step (dhungar method) is voluntary but recommended for a restaurant/Dhaba type flavour.
How To Cook Rich And Creamy Restaurant Style Dal Makhani
How To Cook Rich And Creamy Restaurant Style Dal Makhani

Dhungar Method

  • For the smokey flavor, place a tiny steel bowl in the center of the dal.
  • Then burn a piece of charcoal over direct heat until it’s red hot.
  • Place the red-hot charcoal in that tiny steel bowl and pour melted ghee (around 2 tsp) on top of charcoal.
  • You will instantly see fumes arising out of charcoal.
  • Quickly seal the pan with a lid. Let it rest like this for 2 minutes. After 4 minutes, remove the lid and remove the bowl from the dal. You can pour the ghee back into the dal and discard the spent charcoal.
  • The higher time you keep the lid closed, the smokier dal will get, so smoking depends on your taste and flavour. You may smoke for 5 minutes but don’t do more.

Garnish dal makhani with little more cream and serve with a pat of Amul butter. Enjoy!

Few Things to Keep Available At Home

How To Cook Rich And Creamy Restaurant Style Dal Makhani

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Quick Overview
How To Cook Rich And Creamy Restaurant Style Dal Makhani

Recipe Name: How To Cook Rich And Creamy Restaurant Style Dal Makhani

Author: Ranjeeta Nath Ghai

Description: Rich and creamy smooth, Dal Makhani is one of India’s most loved dal! This dal has whole black lentils simmered and prepared with butter and cream on low heat for that unique flavor. It tastes best with garlic naan! Here I shall share all my tricks to make restaurant-style Dal Makhani at home.

Preperation time: 20M

Cook Time: 1H

Total Time: 1H20M

Type: entree

Recipe Yield: 4 People

Recipe Ingredients: For Pressure Cooking, ¼ cup rajma 60 gms (red kidney beans), ¾ cup urad dal sabut 165 gms (whole black lentil), 1 tsp salt, 3 ½ cups water 28 oz, Masala for the Dal, 1 tbsp ghee देसी घी, 3 tbsp butter [if possible use Amul butter (salted)] मक्खन, 1 med white onion 115 grams, finely grated सफ़ेद प्याज़, 2 tsp FoodAllTime multipurpose paste, ½ cup Tomato puree टमाटर प्यूरी, ½ tsp Kashmiri red chili powder कश्मीरी लाल मिर्च, ¼ tsp FoodAllTime garam masala गरम मसाला, ½ tsp salt or to taste नमक, 1 ½ cups water 12 oz, or as required, ½ tsp sugar चीनी, ¼ cup fresh cream 60 ml मलाई, extra Amul butter (salted) for serving मक्खन, A small piece of charcoal (optional,) for giving dal a smokey flavor कोयला

Recipe Instructions: In a large bowl wash and rinse urad dal (whole black lentil) and rajma (kidney beans). Soak overnight in a pan. Drain the water in the morning, in which the rajma and the dal rajma was soaked. Shift the dal and rajma to a pressure cooker with one teaspoon salt. Add around 3.5 cups of water. Pressure cook on high-medium heat for ten whistles, lower the heat to low-medium and cook for another 10 minutes. In total, roughly 15 to 20 whistles in cooker. Release the pressure naturally. Once the dal and rajma are completely cooked, you should be able to mash them effortlessly with your fingers. If you happen to be using the Instant pot, pressure cook the lentils on high pressure for 30 minutes with regular pressure release. Mix the dal well or mash some of the dal and rajma utilizing a potato masher. Then employ the lowest heat and let the dal simmer while you prepare the masala. In a large pot/pan, heat two tablespoons Amul salted butter or butter of your choice and one tablespoon ghee on medium heat. Once the butter melts, combine the finely grated onion. Sauté the onion for around 6 to 7 minutes until it turns golden brown. Continue stirring it gently so that it doesn’t catch the pan’s bottom to avoid burning, and hold the heat on medium. Add the FoodAllTime multipurpose paste that is packed with nutrients and cook for 1 to 2 min till the raw smell vanishes. Add the tomato puree and mix. Cook for 2 minutes or until the puree mixes well with masala and oil starts oozing out from the sides. Add in the boiled dal (which had been simmering for around 10 to 15 mins you were making the masala) and mix. Add garam masala, Kashmiri red chili powder and salt. Mix to combine. Add ½ cup water, stir and set heat to low. Uncover it and allow it to simmer on low heat for approximately 45 minutes. Stir frequently (every 3 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water as the dal was simmering (approx 1.5 ltr). Add a pinch of sugar and the remaining 1 tablespoon butter, and ¼ cup cream. Mix well. Slow cook for 10 more minutes on low heat after adding the cream. Dal will be creamy by now. If you want, you may serve the dal at this point or perform the extra step of giving it a smokey flavor. This last step (dhungar method) is voluntary but recommended for a restaurant/Dhaba type flavour.

Recipe Cuisine: Punjabi/Indian

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