Dal Makhani restaurant-style dal makhani how to make dal makhani dal makhani at home
Recipe Information
Dal Makhani
Cultural Context
Dal Makhani is a popular dish from North India, particularly Punjab, known for its rich, creamy texture and deep flavors. Traditionally, it is slow-cooked overnight to enhance its taste. This dish is often served with naan or rice and is a staple in Indian households and restaurants alike, showcasing the culinary heritage of Indian cuisine.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is a healthier fat option.
cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk provides a creamy texture with fewer calories.
black lentils
🥗Healthier: green lentils
💰Cheaper: split peas
Green lentils are nutritious and often less expensive.
Wash and clean black urad dal and soak them overnight.
Pressure cook the dal till it’s soft.
In a kadai, add ghee, cumin, ginger, garlic, and onion; sauté until golden brown.
Add chilli powder and turmeric; cook for 1 minute.
Add tomato purée and cook until ghee oozes out.
Add boiled dal, water, and coriander powder; let it cook for 10 minutes.
Add Kasuri methi.
In the last, add cream and adjust salt before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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