Restaurant Style Punjabi Dal Makhani
The Dal Makhani is a Lentil Recipe has always been a big secret. It finds its place in every menu. Follow this Step-By-Step guide to make this delicious dal at home.
Servings Prep Time
6People 10Minutes
Cook Time
90Minutes
Servings Prep Time
6People 10Minutes
Cook Time
90Minutes
Ingredients
Instructions
  1. Mix 1 Cup Whole Black Gram Lentils / Kali Sabut Urad, ¼ Cup Black Kidney Beans / Rajma & 2 Tbsp. Split Chickpea Lentils / Chane Ki Dal. Wash properly multiple times and soak overnight or at least 4 to 5 hours.
  2. After the soaking period, Wash the lentils 3 to 4 times again, before boiling.
  3. To a pressure cooker add the soaked lentils. Then add 2 to 3 cups of water, ½ Tbsp. Salt & 1 Black Cardamom. Pressure cook for 6 to 8 whistles. Do not drain the water.
  4. The lentils will be well done after pressure cooking for 6 to 8 whistles. Mix Well.
  5. For preparing the masala, add 2 Tbsp. Clarified butter & 1 Tbsp. Butter to a wok. They are added together to avoid burning of the butter. If the butter burn the dal will have a smoky flavor.
  6. After the Clarified butter & butter heat up, add 8-10 Pcs of crushed garlic & saute for 30 to 40 seconds.
  7. After sautéing, when the garlic starts giving a good aroma, add 1 Tbsp. Kashmiri Red Chili Powder. Cook with Garlic for 10 to 15 seconds. This is done to give our dal a good color & flavor.
  8. Now add, 1 Tsp. Cumin seeds / Sabut Jeera, 1 Tsp. Turmeric Powder / Haldi Powder, ½ Tbsp. Salt, 1 Tsp. Garam Masala, 1Tbsp. Coriander Powder / Dhaniya Powder, 1 Tsp. Cumin Seed Powder / Jeera Powder & 1 Tsp. Fenugreek Leaves / Kasuri Methi.
  9. Mix well and add 2 to 3 Tbsp. Water to avoid burning the spices. Cook the spices for 30 to 40 seconds. Keep stirring while cooking.
  10. After cooking the spices add tomato puree. Mix the puree well with spices and cook the puree and masala for 15 to 20 minutes on medium flame. Keep stirring in between.
  11. After cooking the puree for about 20 minutes. Now reheat the lentils that we pressure cooked. Add some water if necessary. When the lentil come to a boil, add the puree and masala mix to the lentils.
  12. Mix the lentils with the masala and add, ½ Cup Milk & ¼ Cup Fresh Cream. Keep the rest for garnishing. Milk and cream are added to enhance the taste, texture and creaminess of the dal.
  13. After mixing well, use a dasher to manually blend the dal. We will not use electric blender as blending with the dasher enhances the taste.
  14. After blending, cover and cook on low flame for 20 to 25 minutes. The lower the heat the better the taste. Keep stirring to avoid burning and sticking of the dal to the bottom of the pan.
  15. After cooking for 20 to 25 minutes, add 1 Tbsp. salted Butter & ¼ Cup Fresh Cream. Mix well and turn the heat off after mixing.
  16. Dish Out in a serving bowl and garnish with a little fresh cream and butter.
  17. Serve with Roti, Lachha Parantha, Butter Naan, Garlic Naan or Stuffed Naan.
Recipe Notes

Contact Chef: Payal Jethani

Tips:

  1. Soaking overnight is preferred.
  2. If you have time, avoid using the pressure cooker to boil the lentils. Boil them on a low flame. This would take time but the outcome would be worth the time and effort.
  3. Butter & Ghee are added together to avoid burning of the butter. If the butter burn the dal will have a smoky flavor.
  4. Kashmiri Red Chili is added first and cooked separately to give the dal a better color and flavor.
  5. Use a dashed for blending.

Goes well with: Roti, Lachha Parantha, Butter Naan, Garlic Naan or Stuffed Naan. Add pickled onions and Instant Kairi Pickle to add flavors to your meals.