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Home Indian Authentic Indian Dal Makhani Recipe from a Restaurant

Authentic Indian Dal Makhani Recipe from a Restaurant

Name: How to cook Authentic Indian Dal Makhani Recipe from a Restaurant - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Sula Indian Restaurant

Authentic Indian Dal Makhani Recipe from a Restaurant

Dal Makhani is one of India's most famous dals. Makhani means "buttery," and it is cooked with whole lentils, butter, and cream and simmered on low heat for that distinct flavor. Kidney beans are often added to this dal in addition to urad sabut. It pairs well with garlic naan. It's a hearty dal that's perfect for special occasions.

Ingredient

Food ration :

5 servings

Cooking time :

2 hrs

3/4 cup

whole black lentils (urad dal sabut) (160-165 grams)

quarter cup of rajma (red kidney beans) Approximately 60-70 gram

1 teaspoon

kosher salt

3.5 cups

water (28 oz)

1 tablespoon

ghee

3 tablespoons

butter divided, use salted butter if possible

white onion (115 grams), finely grated

2 teaspoons

ginger garlic paste

1/2 cup

tomato puree

1/2 teaspoon

red chili powder

1/4 teaspoon

garam masala

1/2 teaspoon

salt to taste

1.5 cups

water (12 oz) as needed

1/2 teaspoon

sugar

1/4 cup

cream (60 ml)

Cooking instructions

* Step 1

In a big mixing cup, soak urad dal and rajma overnight.

* Step 2

Drain the water and add 1 teaspoon of salt to the rajma and dal in a pressure cooker.

* Step 3

Add about 3.5 cups of water. Allow 10 minutes for the pressure cooker to whistle, then reduce to low-medium and cook for another 10 minutes. It took me about 15-20 minutes in total.

* Step 4

Next, mash rajma and dal with your fingers. You can use a potato masher. Then turn the heat to the lowest and let the dal simmer while you make the masala.

* Step 5

Begin preparing masala in a large pot or pan. Add two tablespoons of butter and one tablespoon of ghee on medium flame.

* Step 6

Once the butter is melted, you can add the finely grated onion.

* Step 7

Cook onion for about 6 to 7 minutes or keep until it’s golden brown. Keep stirring it continuously so that it does not burn.

* Step 8

Add ginger-garlic paste and cook for 1 to 2 minutes until the uncooked smell goes away.

* Step 9

Add tomato puree and mix.

* Step 10

Cook for around 2 minutes, or until the puree is well combined with the masala and the oils begin to ooze out the sides.

* Step 11

Mix in the dal that has been boiled. Garam masala, Kashmiri red chilli powder, and salt are also added. To merge everything, mix it all together.

* Step 12

Pour in half a cup of water and stir to combine.

* Step 13

Cook for 45 minutes on low heat, unwrapped. When pouring half a cup of water, stir often.

* Step 14

Mix sugar. Then add 1 tablespoon butter and ¼ cup cream.

* Step 15

Simmer for ten more minutes on low heat after putting in the cream. Dal will become creamy by now.

* Step 16

Place a steel bowl on top of a vessel placed inside the dal if you want to add a smoky taste. Then, over direct fire, heat a piece of charcoal until it boils.