Restaurant style dal makhani recipe

Dal Makhani is a classic and traditional dish of India which belongs to Punjabi. This dish is known for the creamy texture and the taste of the darker, smoke color. This cuisine is a head of North Indian cuisine and is popular in restaurants and homes. Traditionally made with black lentils (urad dal) and kidney beans (Rajma), this dish is cooked at a slow speed to ensure that the aroma develops completely. What the lentils in the restaurant style separate the makhani, it is a great texture that is obtained from cooking it with butter and cream.

Dal Makhani comes from Punjab and has an attractive history inherent in traditional Indian cuisine. This dish in extremely popular in restaurants where it is usually served with butter naan and tandoori dishes. Over the years, it has become a signature dish of Indian cuisine and is loved for its brilliant taste and comfortable attraction.

The secret of attaining the authentic restaurant style lentil makhani is to cook this dish slowly. The longer you cook, the rich spices, butter and cream will originate. A sign of smokness that is often obtained using the ‘Dhunagar’ method that increases the depth of taste. Using rich and aromatic spices such as ginger, garlic, hot malasa, and more, add complexity to your dish. The dish finally ends with a good amount of garnishing that is done with fresh cream and Btter. T Dal increases the prosperity of Machani and makes it the perfect companion for naan, cumin rice or roti.

Material

1 cup urad Dal
4 tablespoons Rajma
2 teaspoon butter
1 teaspoon cumin
1 piece onion (finely chopped)
1 tbsp ginger garlic paste
2 piece tomatoes (pure)
1 teaspoon red chili powder
0.5 teaspoon turmeric powder
0.5 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon kasuri fenugreek
4 tbsp fresh cream
1 teaspoon salt
1 piece of charcoal
0.5 teaspoon ghee
Water

Cooking instructions

Soaking: rinse and urad dal and Rajma soak overnight or for about 8 hours. Once done once, the drain and pressure cook it with 4 cups of water and a little salt for at least 25 minutes.

Prepare the masala: Heat butter and oil in a pan. Add cumin and chopped onion and sauce until golden brown. Then, add ginger garlic to paste and tomato puree and cook the oil until separation.

Cooking lentils: Add red chili powder, turmeric powder, coriander powder and salt. Mix everything well. Then, start connecting the cooked Rajma and urad dal with a little water. Boil the heat and cook for about 35 minutes.

Enhance taste: Add kasuri fenugreek, garam masala, and cream. Cook for another 10 minutes.

Add smokey flavor (optional): Heat 1 small piece of charcoal until the red is hot. After that, it is a bowl and add ghee to it and cover the pan for about one or two minutes.

Garnish the lentil makhani with more butter and cream. Serve hot with naan, jera rice, or bread.

Summary

Dal Makhani is a rich, creamy Punjabi dish made of black lentils, kidney beans, butter and cream. It is cooked at a slow pace with fragrant spices for a luxurious, restaurant-style taste.