Restaurant Style “Dal Makhani” Without Cream ,Butter |Easy Dal Makhani Recipe
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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.
Soak black urad dal and kidney beans overnight and pressure cook them until soft.
In a grinder jar, add tomatoes and green chili to make a smooth puree.
In a pan, heat oil and add garlic; if you don't eat garlic, you can skip it and add asafoetida instead.
After frying the garlic for a bit, add red chili powder and kasuri methi, then add a little water and sauté for 1-2 minutes.
Add the prepared tomato and chili puree to the pan and cook until oil releases from it.
Once the oil releases, add the cooked dal and the boiled water, then add salt.
Now, add milk and cook on low flame for 30 minutes while stirring continuously until it thickens and reduces.
Prepare a tempering with oil, red chili, garam masala, and kasuri methi, then pour it over the hot dal and mix well.
Serve the dal makhani in a serving bowl, garnished with coriander leaves, and enjoy it with hot paratha or rice.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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