Restaurant Wali Dal Makhani | आप भी घर पर बनाएँ रेस्टोरेंट जैसी क्रीमी दाल मखनी | परफेक्ट दाल मखनी
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 1 cup black urad dal 5-7 times until clean.
Soak the dal overnight if possible for better texture.
In a pressure cooker, add the soaked dal with water and a little mustard oil and Kashmiri red chili powder.
Cook for 3-4 whistles in the pressure cooker.
Transfer the cooked dal to a handi (traditional pot).
Add hot water and 1-2 tablespoons of salt to the handi.
Simmer the dal on low heat for 2-2.5 hours, adding milk for creaminess.
In a separate kadhai (wok), melt butter and ghee, then add cumin seeds and asafoetida.
Once the cumin crackles, add tomato puree and cook.
Add Kashmiri red chili powder, coriander powder, and ginger-garlic paste.
Mix in dal makhani masala and combine with the dal in the handi.
Add kasuri methi and fresh cream before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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