Dal Makhani Restaurant Style Recipe

Dal Makhani Restaurant Style Recipe

Dal Makhani is being prepared for many years now. It is also known by different names like maa ki dal, kali dal, langar wali dal, urad dal, black gram and many more. Though the recipes differ from each other.

 

 

Dal Makhani or Dal Bukhara is the most famous Punjabi food.

Traditionally Punjabi 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 to make Dal Makhani at home

 

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.

 

Dal Makhani
Dal Makhani

 

What is Urad Dal (Black gram)

It is black-skinned lentil with white colour from inside. The black skin gives it an earthy flavour, whereas the starch from de-skinned dal gives it a creamy texture.

 

Urad Dal is originated in India and widely used in Punjabi cuisine.

 

Dal makhani these days is not only popular in India but also across the world and hence it is available in top-notch Indian restaurants across the world. It can also be found available as street food in many regions of Punjab served with rice, naan or kulcha.

 

How to wash, clean and prepare for Dal Makhani –

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 colour. Give a final wash with drinking water.

 

Where to buy Ingredients from –

Urad Dal (Dal Makhani) is easily available in any local grocery shop in India. If you stay in any other country try finding it in Indian stores. You can also order it online without having to step out, from various delivery grocery stores.

 

Important ingredients for the recipe –

Butter or makkhan is the main ingredient of this recipe which makes it rich in taste and gives a creamy texture. Whole urad dal (whole black gram) along with rajma, chana dal and split urad dal are boiled and tempered with spices and other ingredients, topped with makkhan (butter), hence named dal makhani.

 

This is an easy recipe of dal makhani. It goes well with Steamed Rice, Jeera Rice Recipe, Garlic Rice Recipe, Punjabi Missi Roti Recipe, Ajwain Paratha Recipe, naan or kulcha.

 

Other Punjabi Recipes from my kitchen –

Matar Paneer Masala
Peas Paratha
Butter Paneer Masala


Step by Step recipe of Dal Makhani at home –

 

Soaking Procedure –

• Wash and rinse mix of lentils under running water till water comes clear.

• Soak in enough water for overnight.

• Drain the water, rub dal in between palms, this will give dal a nice colour.

 

 

Cooking/Boiling Dal –

 

Punjabi Food

 

 

• Boil in a pressure cooker with salt in enough water for 4 whistles on high flame and 20 mins on low flame.

 

 

Boil Dal

 

Boil

 

 

• When the pressure/steam is released completely by itself, open the cooker lid and check if dal is cooked. Dal and rajma should be soft enough to mash easily in between fingers or with the help of a spoon but should not turn mushy.

 

For Tempering –

 

• Heat ghee in a heavy bottom kadai (I use clay pot). Add oil.

 

• To it add cumin seeds and let it splutter. Next add finely chopped garlic and cook till raw smell goes off.

 

• After a min, add turmeric powder, red chilli powder, coriander powder, garam masala powder and black pepper powder.

 

 Tempering

 

 

• Next, add tomato puree and mix well. Cook till ghee starts separating. Keep stirring in between to avoid sticking to the bottom.

 

 

Tempering Dal

 

• To give creamy texture add roasted besan and mix well so that no lumps are formed.

 

• Finally, add finely chopped coriander leaves and salt. Mix well.

 

 

Maa ki Dal

 

 

• Next, add boiled dal and mix well. Add 1.5 cups of water and mix well.

 

 

langar wali dal

 

 

• To this add butter and fresh cream and mix well. Add kasuri methi (Dried fenugreek leaves)

 

 

Slow Cooking

 

 

• Cover and let it simmer on a low flame for a min of 45 mins. Stir once or twice in between.

 

 

Langar Wali Dal Recipe

 

 

• Garnish with butter and coriander leaves (optional).

• Serve hot with rice or roti.

 

Facts about whole black gram –

Health benefits & Nutritional Value-

• Rich in nutrients such as protein, minerals, vitamins, fibre and antioxidants.
• Its high fibre content helps in gastrointestinal issues.
• Helps to reduce symptoms of constipation, diarrhoea, bloating and cramping.
• It is rich in iron content helps to boost energy.
• Dal is also rich in calcium, phosphorus, potassium, iron and magnesium.
• Helps in skin protection like relieving inflammation, getting rid of beauty marks and promoting rapid healing and exfoliation.
• Black gram is a perfect package for a pregnant woman with the goodness of folic acid, fat, carbohydrates, vitamin B and protein.

Other Names-

• Urad Dal
• Black lentils
• Matpe beans
• Mungo beans

 

History & Origin –

• Originated from Central Asia and India. Now found in many tropical areas of Asia, Africa and Madagascar.

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Dal Makhani

Dal Makhani is rich, creamy and delicious dal prepared with a mix of 2-3 lentils and legumes. It is a famous Punjabi food.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Indian
Servings: 4

Ingredients

  • Whole black gram Khadi urad dal – 0.5 Cup
  • Split Black Gram – 0.25
  • Rajma Kidney beans – 4 Tbsp
  • Chana Dal – 2 Tbsp
  • Water – 4 Cups
  • Salt to Taste

For Tempering

  • Desi Ghee Clarified Butter – 3 Tbsp
  • Oil - 1 Tbsp
  • Cumin Seeds Jeera – 1 Tsp
  • Finely Chopped Garlic chopped – 1 Tsp
  • Red chilli powder – 1 Tsp
  • Turmeric powder- ½ Tsp
  • Coriander Powder – 1 Tsp
  • Black Pepper Powder – ¼ Tsp
  • Garam Masala Powder – ½ Tsp
  • Tomato Puree - 1 Cup
  • Roasted Besan – 1 Tbsp
  • Finely Chopped Coriander
  • Fresh Cream – 2 Tbsp
  • Butter – 2 Tbsp
  • Salt to taste
  • Kasuri Methi Dried Fenugreek Leaves – ½ Tsp

For Garnish

  • Coriander leaves to garnish optional
  • Ghee / Butter/ Cream – 1 Tsp

Instructions

Soaking Procedure

  • Wash and rinse mix of lentils under running water till water comes clear.
  • Soak in enough water for overnight.
  • Drain the water, rub dal in between palms, this will give dal a nice colour.

Cooking/Boiling Dal

  • Boil in a pressure cooker with salt in enough water for 4 whistles on high flame and 20 mins on low flame.
  • When the pressure/steam is released completely by itself, open the cooker lid and check if dal is cooked. Dal and rajma should be soft enough to mash easily in between fingers or with the help of a spoon but should not turn mushy.

For Tempering

  • Heat ghee in a heavy bottom kadai (I use clay pot). Add oil.
  • Next add cumin seeds and let it splutter. Once done, add finely chopped garlic and cook till raw smell goes off.
  • After a min. add turmeric powder, red chilli powder, coriander powder, garam masala powder and black pepper powder.
  • Next add tomato puree and mix well. Cook till ghee starts separating. Keep stirring in between to avoid sticking to the bottom.
  • For creamy texture add roasted besan and mix well so that no lumps are formed.
  • Then add finely chopped coriander leaves and salt. Mix well.
  • Finally add boiled dal and mix well. Add 1.5 cups of water and mix well.
  • To this add butter and fresh cream and mix well. Add kasuri methi (Dried fenugreek leaves)
  • Cover and let it simmer on a low flame for min of 45 mins. Stir once or twice in between.
  • Garnish with butter and coriander leaves (optional).
  • Serve hot with rice or roti.

Video

Notes

• Cooks faster when soaked overnight.
• Adding besan gives is a creamy texture.
• In case you forgot to soak overnight, soak dal and rajma in hot water for about 2 hrs and pressure cook for more time.
• Simmering on a low flame at the end for 45 mins makes it rich and


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