Dal Makhani Recipe | Restaurant Style Recipe | दाल मख्नी होटल जैसी | Chef Sanjyot Keer
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.
Start cooking the dal on the gas.
Cook the dal for at least 1-1.5 hours on low flame.
Optionally, you can pressure cook the dal for 4-5 whistles on medium flame.
Wash the dal nicely before cooking to reduce scum formation.
While cooking, the starch in the dal will break down, giving it a great texture.
Prepare the tadka with roughly chopped garlic, onions, and homemade garam masala.
Add loads of ghee and white butter to the tadka.
Finish the dal with some butter and cream after cooking.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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