Dal Makhani Recipe (Step by Step) | Restaurant Style Dal Makhani | Startup Cooking

 DAL MAKHANI RECIPE | 

STARTUP COOKING

Dal Makhani is one of the most popular dish in North India. Dal Makhani is buttery, creamy, flavorful and super healthy recipe with full of proteins. This dish is originated from the Punjabi cuisine. It’s a staple lentil curry in all Indian restaurants.

To prepare thick and creamy Dal Makhani, you will need whole black Urad Dal and rajma with a bunch of whole spices to bring an aromatic flavor to the recipe. The recipe gets its richness from cream but you can replace with yogurt and milk.

For better authentic taste dal makhani has to cook in slow cook method. For this we can use slow cooker and cook for 10 hours. This delicious mouth watering recipe can serve like buffet, anniversary, birthday parties, pot luck, etc., 

Dal makhani goes well with Chapathi, roti, naan, pulao or jeera rice. Follow my step-by-step photo recipe to prepare Dal Makhani. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR DAL MAKHANI

Coarse        : Side Dish for Roti, Naan / Main 

Cuisine       : Indian

Author        : Jayashree Karthik

Prep Time   : 15 min

Cook Time  : 1 hr

Total Time  : 1 hr 15 min (excluding soaking time)

INGREDIENTS

• 3/4 cup whole black Urad Dal

• 1/4 cup kidney beans (rajma)

• 3 tbsp unsalted butter

• 3 cloves

• 1 inch cinnamon stick

• 1 bay leaf

• 1 black cardamom

• 2 green cardamom

• 1/2 tsp cumin seeds

• 1 large onion – finely chopped

• 1 tbsp ginger garlic paste

• 2 green chili – chopped

• 1 cup tomato puree – from 2 tomatoes

• 1 tsp red chilli powder

• 1/2 tsp Garam Masala powder

• salt to taste

• 2 tbsp heavy cream or low fat cream

• 1 tsp kasoori methi leaves – crushed

• 1 tbsp coriander leaves – for garnish

– check more paneer recipes

– more gravy recipes for chapathi/roti/naan

PROCEDURE

• soak Urad Dal and rajma together in enough water for 10 hours or overnight

• wash the lentils couple of times in water

• then add soaked dal and rajma in pressure cooker with 2.5 cup water 

• mix well and pressure cook for 15 whistle on medium flame or till the dal and rajma have cooked thoroughly and mushy

• heat butter in a pan

• temper with cloves, cinnamon stick, green and black cardamom, bay leaf and cumin seeds

• add finely chopped onion

• saute well till transparent

• add ginger garlic paste and chopped green chili

• saute well until the raw smell goes

• add tomato puree and mix well

• add red chili powder and Garam Masala powder

• mix well with onion tomato base

• cover with lid  and cook on low medium flame till the oil releases from the sides

• add cooked Urad Dal and rajma along with the stock

• add salt and 1.5 cup water

• mix well

• cover and cook in low medium flame till it thickens (stir the makhani often otherwise lentils will stick to bottom of the pan) – it will take 25-30 minutes to get medium thick consistency

• add cream and mix well

• cook for 1 minute

• add crushed kasoori methi and mix well 

• cook for 30 seconds and then switch off the flame

• garnish with coriander leaves

• delicious creamy Dal Makhani ready

• makhani goes well with naan, Chapathi, partita, roti or steamed rice

NOTES

1. substitute Garam Masala powder with nutmeg powder for nice aroma
2. to get restaurant style taste add heavy cream, its totally optional
3. cook in slow cooker for 8-10 hours for delicious creamy dal makhani
4. heavy cream can replace with yogurt and milk

DAL MAKHANI RECIPE WITH STEP BY STEP PHOTO RECIPE

take black whole Urad Dal and rajma

soak in water for overnight

after 12 hours ????????

add soaked lentils in pressure cooker and add 2-2.5 cup water

pressure cook for 15 whistle

lentils cooked thoroughly

this is the right consistency

heat butter in a pan

temper with cloves, cinnamon stick, green and black cardamom, bay leaf and cumin seeds

add finely chopped onion

saute well

add ginger garlic paste and green chili

saute well till the raw smell goes

add tomato puree

mix well

add red chili powder and Garam Masala powder

mix well and cook on low medium flame until the

 oil oozes out from the sides

add cooked lentils with stock

add salt

add 1.5 cup water

mix well, cover and cook in low medium flame

stir the dal makhani often otherwise lentils will stick to

 bottom of the pan, cook for 25 – 30 minutes

dal makhani starts to get thicken

add fresh cream

mix well and cook for 1 minute

add kasoori methi

mix well and cook for 30 seconds and then switch off the flame

Dal Makhani Ready

Creamy Delicious Dal Makhani