Dal Makhani Restaurant Style Recipe
How to make Dal Makhani at home
Dal Makhani is being prepared for many years now.
Traditionally Dal Makhani is prepared using a slow cooking process which may take about overnight or even 24 – 48 hours. The process is followed to break the essential starch from dal which gives it a required rich and creamy texture. However, at home, it can also be prepared in 2 hours with similar rich and creamy texture.
Due to its heaviness, it is usually prepared on occasions especially weddings in India. No Punjabi wedding is complete without having a Dal Makhani in the menu for a minimum of one function. >
Video Recipe –
How Dal Makhani is prepared –
Dal Makhani is essentially prepared with the combination of whole and split urad dal with some portion of Rajma (Kidney bean) and Chana dal as well. All the lentils are washed and soaked overnight, rinsed and then rubbed well in between palms. Boiled and tempered with spices and tomatoes with dollops of butter and cream to give a creamy texture.
What is Urad Dal (Black gram) –
Black skinned lentil having white color from inside. The black skin gives it an earthy flavor, whereas the starch from de-skinned dal gives it a creamy texture.
It is originated in India and widely used in Punjabi cuisine.
How to wash, clean and prep –
Wash dal thoroughly 4-5 times with drinking water. Soak overnight with enough water ( 4- 5 times). Drain the water the next morning and rinse under running water. Rub dal in between palms which gives it a nice color. Give a final wash with drinking water.
Where to buy –
Urad Dal (Dal Makhani) is easily available in any local grocery shop. You can also order it online without having to step out at various delivery grocery stores –(Amazon, Big Basket, Grofers)
Important ingredients for the recipe –
The important ingredient butter or makkhan makes it rich in taste and gives it’s a creamy texture. Whole urad dal (whole black gram) along rajma, chana dal and split urad dal are boiled and tempered with spices and other ingredients, topped with makkhan (butter), hence named dal makhani.