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Dal Makhani Recipe restaurant style-Must Try!

Dal Makhani Recipe restaurant style-Must Try!

Dal makhani is one of the most loved dal/lentils by all. In most of the gatherings or social occasions this is one of the dals relished by all. Knowing my kids and husband love it a lot, I always wanted to master dal makhani recipe. I wanted to get that perfect flavour and texture of dal which was as rich and creamy as the one in the restaurants. So after lots of trail and error here is my best version of the Dal Makhani recipe.

Important Note:
This dal makhani recipe is with a twist. It is a tomato free recipe. Specially those of you who have been prescribed tomato free diet as per Ayurveda can relish this dal now in it’s true taste and form.
I have replaced Tomatoes with amchur.

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Dal Makhani Recipe

June 29, 2020
: 3
: Easy

By:

Ingredients
  • To Pressure Cook
  • 3/4 cup urad dal sabut (whole black lentil)
  • 1/4 cup rajma (red kidney beans)
  • 1 teaspoon salt
  • 3.5 cups water
  • For the Dal
  • 3 tablespoons salted butter or Ghee
  • 1 medium white onion ,finely grated using a food processor
  • 2 Garlic cloves mashed or finely chopped.
  • 1 tbs crushed Ginger
  • 1/2 tsp Kashmiri red chili powder
  • 1 tsp Garam Masala
  • 1 tsp Amchur/mango powder to replace tomato puree
  • 1/2 tsp salt or to taste
  • 2 cups water or, as needed
  • 1/2 teaspoon sugar
Directions
  • Step 1 Wash and rinse 3/4 cup urad dal (whole black lentil) and 1/4 cup rajma (kidney beans) in a bowl. Soak in 2 cups water for 3-4 hours. best is to soak it overnight.
  • Step 2 Drain the water from the bowl and transfer the dal and rajma to a pressure cooker. Add 1 teaspoon salt.
  • Step 3 Add around 3.5 cups of water. Pressure cook on high flame until the first whistle. After that reduce it to low flame and let the dal/lentil cook for next 30 mins. It may be around 15 to 20 whistles.
  • Step 4 After 30 mins, switch off the flame and set aside the dal to let the pressure release naturally.
  • Step 5 Once the pressure has released, open the lid to check the Dal and Rajma. They should have become very soft and supple. You should be able to mash them between your fingers easily.
  • Step 6 Mash some of the Dal and Rajma with a spoon or a potato masher.
  • Step 7 To make the masala, in a large pot , heat 2 tablespoons salted butter  or ghee on medium heat.
  • Step 8 Once the butter melts add the crushed ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.
  • Step 9 Then add the finely grated onion. Saute the onion for 2-3 minutes or until it turns light golden brown.
  • Step 10 Add  the boiled dal & rajma and mix well.
  • Step 11 Add amchur or mango powder (one can add tomato puree as well), garam masala , kashmiri red chili powder and salt. Mix to combine.
  • Step 12 Add 1.5 cup water, stir and let the dal cook on low flame for another 15 mins low. Let the pot be uncovered.
  • Step 13 Finally add 1 tsp sugar or jaggery (I use jaggery), 1 tablespoon butter and 1/4 cup cream. Mix well.
  • Step 14 Let the dal simmer on low flame for another 5-7 minutes, It will become thick and creamy.
  • Step 15 For smokey flavor, heat some coal pieces in the tempering spoon.
  • Step 16 When the coat becomes red hot, pour a spoon of ghee on top it. You will see smoke coming out of it instantly. Just take that tempering spoon in the pot and hold it above the dal and close the lid. keep holding it for 3-4 mins. You can also keep a stand inside the pot on which you can put the hot charcoal with ghee. Your restaurant style dal makhani recipe is ready .
  • Step 17 Garnish with a spoon on fresh cream & a piece of butter.

Tips

Cook it on slow flame: The secret behind the amazing flavour and rich colour of dal makhani is letting it simmer on low flame for long time. This dal needs lot of patience and love to cook.

Keep it simple: To make it tasty you need not bombard this dal with various masalas. Just basic garlic, ginger & garam masala can do wonders.

Be generous with butter: To get the best flavour, use salted butter & cream generously. This is one recipe where for once do not count the calories if you want amazing flavours.

Do not use dal soaked in water: Always throw the water in which the dal & rajma was soaked. This is to ensure you get the nice deep red colour.

Dal Makhani

Dal Makhani recipe with pictures

Step 1: Wash and rinse 3/4 cup urad dal (whole black lentil) and 1/4 cup rajma (kidney beans) in a bowl. Soak in 2 cups water for 2-3 hours. best is to soak it overnight

Step 2: Drain the water from the bowl and transfer the dal and rajma to a pressure cooker.
Add 1 teaspoon salt.
Add around 3 cups water. Pressure cook on high flame until the first whistle. After that reduce it to low flame and let the dal/lentil cook for next 30-35 mins. It may be around 15 to 20 whistles.
Switch off the flame and set aside the dal to let the pressure release naturally.

This is to show the semi cooked dall for dal makhani

Step 3: Once the pressure has released, open the lid to check the Dal and Rajma. They should have become very soft and supple. You should be able to mash them between your fingers easily.
Mash some of the Dal and Rajma with a spoon or a potato masher.

Step 4: To make the masala, in a large pot , heat 2 tablespoons salted butter  or ghee on medium heat.Once the butter melts add the crushed ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.

Step 5: Then add the finely grated onion. Saute the onion for 2-3 minutes or until it turns light golden brown

Step 6: Add  the boiled dal & rajma and mix well.
Add amchur or mango powder( you can add tomato puree as well), garam masala , kashmiri red chili powder and salt in it.
Then add 2 cup water, stir and let the dal cook on low flame for another 15- 20 mins low. Let the pot be uncovered.

Cream added to dal makhani to make it thick & creamy

Step 7: Finally add 1 tsp sugar or jaggery (I use jaggery), 1 tablespoon butter and 1/4 cup cream. Mix well. Let the dal simmer on low flame for another 5-7 minutes, It will become thick and creamy.

Step 8: For smokey flavor, heat some coal pieces in the tempering spoon.When the coat becomes red hot, pour a spoon of ghee on top it. You will see smoke coming out of it instantly.

creating the smokey flavour in dal makhani

Step 9: Just take that tempering spoon in the pot and hold it above the dal and close the lid. keep holding it for 3-4 mins. You can also keep a stand inside the pot on top of which you can put the hot charcoal with ghee.

Step 10: Cover the pan with the lid so that the smoke stay inside and create the right flavour. keep it for 3-4 Mins.

Garnish with a spoon on fresh cream & a piece of butter.
Tadda your restaurant style creamy, rich Dal makhani is ready to eat!

Dal Makhani recipe

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