Dal Makhani Recipe | दाल मखनी | restaurant style Dal Makhani at home | Chef Ranveer Brar
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.
Scrub and wash Urad Dal properly with water, scrubbing is important.
Soak the washed dal in water overnight without adding anything else.
After soaking, the dal will look different; drain the water.
Cook the dal on a slow flame for at least an hour and a half.
Chop garlic and add it to water to make garlic water; add this to the cooking dal.
Do not add salt at the beginning; wait until the dal has boiled for 30 minutes before adding salt.
Regularly remove the scum forming on top of the dal to avoid it becoming off.
Once the dal starts to break down, add butter to it.
Add Degi Red chilli powder for color, not spiciness, and take it off the flame.
Add a little water to prevent discoloration after adding the chili powder.
Use fresh tomato purée instead of canned for better taste, despite the color difference.
Mash the dal using a wooden spoon to achieve the desired consistency.
Keep adding butter while mashing the dal.
Before the mixture discolors, add water to adjust consistency.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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