Punjabi Restaurant Style Dal Makhani Recipe
Dal Makhani is a rich, creamy Punjabi dish made with black lentils, kidney beans, butter, and cream. It's slow-cooked with aromatic spices for a flavourful, restaurant-style taste.
Ingredients
- 1 Cup Urad Dal
- 4 Tablespoon Rajma
- 2 Tablespoon Butter
- 1 Teaspoon Cumin Seeds
- 1 Piece Onion (finely chopped)
- 1 Tablespoon Ginger Garlic Paste
- 2 Piece Tomato (pureed)
- 1 Teaspoon Red Chilli Powder
- 0.5 Teaspoon Turmeric Powder
- 0.5 Teaspoon Garam Masala
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Kasuri Methi
- 4 Tablespoon Fresh Cream
- 1 Teaspoon Salt
- 1 Piece Charcoal
- 0.5 Teaspoon Ghee
- Water
Main Procedure
SOAKING: Rinse and soak urad dal and rajma overnight or for about 8 hours. Once done, drain and pressure cook it with 4 cups of water and a little salt for at least 25 minutes.
Prepare The Masala: Heat butter and oil in a pan add cumin seeds and chopped onions and saute until golden brown. Then, add in ginger garlic paste and tomato puree and cook until the oil starts to separate.
COOKING THE DAL: Add red chilli powder, turmeric powder, coriander powder, and salt. Mix everything well. Then, start adding cooked rajma and urad dal with little water. Simmer the heat and cook for about 35 minutes.
ENHANCING FLAVOUR: Add kasuri methi, garam masala, and cream to it. Cook for another 10 minutes.
ADD SMOKY FLAVOUR (OPTIONAL): Heat 1 small piece of charcoal until it's red hot. After that, place it is a bowl and add ghee to it and cover the pan for about a minute or two.
Garnish the Dal Makhani with more butter and cream. Serve it hot along with naan, jeera rice, or roti.