Dal Makhani Recipe | Restaurant Style Dal Makhani |

Dal Makhani is popular dish from Panjab and northern region of india but nowdays its famous all over India and one of the essential dish in party menu.

Primary Ingredients for this recipe is Whole Black lentil (Urad Dal) , Kidney bean (Rajam) , Butter & Cream.From the name itself we can identify that its reach of butter/Ghee as - Makhani means buttery. So in this recipe we are going to use lots of butter,Ghee & cream  to enhance the taste.If you are diet conscious, just reduce the amount of butter & ghee.

In traditional way Dal is cooked in a Tandoor 7- 8 hours slowly slowly too get  this thick Dal Makhani's texture and nice flavor - To Reduce this time firstly we are cooking
Dal in Pressure cooker 5-6 wishtle . Once its cooked we drain this dal.

For the same texture we are taking 1/3 of Dal and grind to prepare paste of dal - Now add this Paste with remaining cooked dal. Once we will fry with spices and add this Dal (Whole lentil & paste one both)-You can see the same texture and flavor what ever you are getting  in restaurant.

Generally Dal Makhani is served with Jeera Rice, Roti, Naan ,Kulcha , Parata .  

Ingredients for Dal Makhani

For Pressure Cooking Dal

• 1 Cup(100 gram) Black Whole gram (Urad Dal) 
• 1/3 Cup (40 gram) Rajma 
• Water for socking
• 3 Cup Water for Boiling 
• Salt as per taste

For Dal Makhani 

• 2 tbspoon Deshi Ghee
• 2 Mediun size (Fine Chopped) Onion 
• 2 Big Size (Grind & Paste)Tometo 
• 1 spoon Ginger -Garlic paste 
• 1/2 Cup Cream 
• 1 spoon kashmiri red chilli powder 
• 1 spoon Coriander Powder  
• 1 Spoon  Cumin (Jeera) Powder  
• Salt as per taste

For Tempering

• 1 tbspoon Butter
• 1/2 Spoon Red Mirch Powder

How to make Dal Makhani Recipe

Soaking Dal

• In a bowl take 1 Cup Black Whole gram (Urad Dal) 
• Add 1/3 Cup Rajma in that
• Add 4 Cup of water 
• Keep all this for soaking at least 8 hours else keep overnight
• Once Soaked drain them

Pressure Cooking Dal

•  Rinse both the lentils before putting into Pressure Cooker
•  Place both the lentils in cooker
•  Add 3 Cup of Water 
•  Add Salt as per taste
•  Close the cookers lid and cook till 5-6 whistles.
•  Once Dal cooked Keep Separately.
•  Take 1/3 portion of cooked dal  & grind them .
•  Add this grind (Paste) dal with whole cooked Dal ( we are grinding 1/3 portion of dal to get the texture of dal makhani like restaurant as they are cooking dal 5-6 hours till the thicken consistency but in home we don't have that much time to cook )

Dal Makhani Recipe

• In a Pan OR Kadai add Ghee in that
  
• Then add Ginger - Garlic Paste & Chopped Onion
  
• Fry Onion & Ginger Garlic paste till light brown
  
• Once these spices fried brown - add Tomato Paste/Puree in that
  
• Then add Red Mirch Powder and saute well .
  
• Cook 3-4 min so that Spices will roaste well
  
• After 3-4 min once you will get the smell of aromatic spices & spices starts releasing oil
  
• Add Cooked Dal(Whole gram & Whole gram paste both)
  
• Mix well - You can see the same texture of Dal Makhani like restaurants
  
• Add salt as per taste
  
• Add Coriander Powder & Cumin (Jeera) Powder
  
• Mix all the Spices with Dal & cook 2-3 min
  
• Dal is cooked now - Add cream on that
  
• Dal Makhani is almost ready - just final touch - Tadaka

Tempering Recipe

• Take a small Pan & heat that one
  
• Add Butter - just wait for melt this butter else it will burn in high flame
  
• Once Butter get melt - Add Red Mirch powder in that
  
• Now add this Tadaka into our Dal Makhani
  
• Dal makhani is ready to serve
  

Serving & Platting

• Place Dal Makhani in serving Bowl
• Garnish with Cream & Coriander

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Dal Makhani Recipe | Restaurant Style Dal Makhani | Step by Step Process with Snaps

         - In  Kadai add Ghee 

         - Then add Ginger - Garlic Paste 

         - Add  Chopped Onion

         - Fry Onion & Ginger Garlic paste till light brown

         - Now all spices fried  brown

         - Add Tomato Paste/Puree

         - Add Red Chili Powder

         - cook for 3-4 min so that spices will get roast

         - After 3-4 min - Spices are roasted

         - Add Dal (BlackWhole gram & Whole gram paste both)

         - Mix.. Mix

          - You can see the same texture like restaurant

          - Add Salt as per taste

          - Add Coriander powder

          - Add Jeera Powder

         - Cook 2-3 min with spice

         - Dal is cooked - Add Cream on that

         - dal Makhani is almost ready 

          - Just final touch - Butter Tadaka

          - Add Butter in heated pan

         - Just melt the butter else it will burn

         - Add Red chilli Podwer 

         - Now Add our Tadaka in Dal

         - Dal makhani is ready to serve

            - Garnish with cream

         - Ready to Serve