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Restaurant-Style Dal Makhani Recipe

If you are looking for Restaurant-Style Dal Makhani Recipe then you are at the right place. Dal Makhani, a quintessential North Indian dish, is in the hearts of food lovers across the world. This creamy and rich lentil curry is popular in many Indian restaurants, known for its silky texture and delicious flavour.

 

Ingredients:

1 cup whole black urad dal (black lentils)

1/4 cup rajma (kidney beans)

2 large onions, finely chopped

2 tomatoes, finely chopped

4 cloves of garlic, minced

1-inch piece of ginger, grated

2-3 green chilies, slit

1 tsp cumin seeds

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp garam masala

1/2 cup fresh cream

2 tbsp butter

Salt to taste

Fresh coriander leaves for garnish

 

Preparation:

Soak the lentils:

Wash black lentils and kidney beans together and soak them in water overnight. This helps soften them, reducing cooking time.

 

Cook the dal:

Drain the soaked dal and rajma, and pressure cook them with enough water and a pinch of salt until soft and well cooked. This usually takes about 20-25 minutes. Mash them lightly with the back of a ladle.

 

Prepare gravy:

Heat a pan and add butter in it. When the butter melts, add cumin seeds to it. Fry until they crackle.

Add finely chopped onion to it and cook until it turns golden brown.

Add ginger, garlic and green chilli. Fry for a few minutes until the raw smell disappears.

Add finely chopped tomatoes, red chili powder, turmeric powder and salt. Cook until the tomatoes become soft and oil starts separating from the mixture.

Add cooked lentils and kidney beans to the gravy. Stir well.

Add fresh cream and mix everything together. Add water as needed to achieve your desired consistency.

Cook the Dal Makhani on low flame for about 15-20 minutes while stirring occasionally.

Finally, add the garam masala, and let the flavors meld together for a few more minutes.

 

To serve:

Garnish your restaurant-style dal makhani with freshly chopped coriander and a drizzle of butter. It pairs wonderfully with steamed rice, naan or roti.

 

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