Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻🍳😊
Forget everything you thought you knew about cooking Indian food at home, because today we are conquering a masterpiece: Restaurant-Style Dal Makhani. If there is one dish that defines home-style Indian comfort food, it has to be Dal Makhani. I know, I know—it sounds intimidating. But what if I told you that the secret to that impossibly creamy, deeply flavored, utterly addictive lentil dish is simpler than you think? Get your pots ready, because this isn't a quick-fix recipe; it's a journey of patience that rewards you with a smoky, buttery, and luxurious bowl of dal that is guaranteed to be the centerpiece of your next dinner.
Dal Makhani is originating in New Delhi, India. It is a creamy variation of traditional lentil dish. It comes with authentic Punjabi taste.
It is made from urad dal & rajma/kidney beans. Urad dal has excellent antioxidant properties that make it beneficial for the heart, liver and kidneys. In addition, it comes with a low glycemic index and high dietary fiber content. These property may be helpful as a good food substance for patients with diabetes and those on weight control diets.
This restaurant style recipe has a subtle smoky flavor with creamy texture. It is made with urad dal, rajma & spices & herbs. As the name makhani the dish is made with lots of butter, ghee & cream.
Dal makhani is a dish originating in New Delhi, India. A relatively modern variation of traditional lentil dishes, it is made with urad dal and other pulses, and includes butter and cream. It is served with rice/stuffed parathas & of course amritsari chur chur naan. I am sure you are going to love its rich, creamy & mouthwatering taste.
In a world of quick-fixes and fast-food, Dal Makhani is a beautiful reminder that the best things in life (and in the kitchen) take time. It’s a labor of love that fills your home with the most incredible aroma and rewards you with a dish that is pure, buttery comfort. I hope this recipe brings a little bit of that restaurant magic—and a whole lot of soul-satisfying warmth—to your own dinner table. If you try it, snap a photo and tag me! I can't wait to see your masterpiece. Enjoy cooking 🔪 😋
Soaking time – 7 to 8 hours
Preparation time – 8 to 10 minutes
Cooking time 30 minutes
Serves – 2 person
Ingredients to make Dal Makhani:
1 tablespoon oil
1 tablespoon butter
1/4 cup whole black urad
1 teaspoon rajma
1tablespoon butter/fresh cream/malai
1 teaspoon cumin seeds (jeera)
1 teaspoon spoon kasuri mathi
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon crushed green chili
½ teaspoon asafetida (hing)
1 onion roughly crushed
Salt to taste
1 small tomato roughly crushed
1 teaspoon coriander powder
1/2 teaspoon garam masala powder (opt)
2 teaspoon Kashmiri red chili powder
1 tablespoon butter
For garnishing:
Fresh cream/butter/ginger slices
Method to make Dal Makhani:
•Wash & soak urad in hot water for 7 to 8 hours or overnight.
•Wash & soak rajma in hot water for 7 to 8 hours or overnight.
•After that drain soaked water & wash again. Add salt & required water. Pressure cook them both until cooked.
•Heat oil and butter in a pan and add jeera to it. When it crackles add hing & kasuri methi to it. Sauté for 30 seconds & add chili, ginger, garlic paste. Again cook for 1 minute.
•Now it’s time to add onion to it. Cook for 3 to 4 minutes or until soft. Always add pinch of salt for cooking onion fast. Add tomato puree & mix well, cook for 3 to 4 minutes.
•Add all dry spices & butter to it. Be careful while adding salt, as we have already added butter while boiling & during cooking of onion. Mix well & again cook for 3 to 4 minutes covered.
•Now it’s time to add cooked urad & rajma to it. Add some hot water to set consistency. Cook for 5 to 7 minutes covered.
•Super delicious Dal Makhani is ready to serve.
•Garnish with cream/butter/ginger slices.
•Serve piping hot Dal makhani with Jeera rice/ stuffed paratha/stuffed kulcha etc.
Tips:
•Make sure to discard the water & rinse them thoroughly before cooking.
•You can garnish with beaten curd instead of cream to avoid some fat.
•Stir continuously as urad gets stuck on the bottom of pan quickly.
