A smooth, Delicious , Melt in mouth , Aromatic Perfect Dal Makhni same as serve in Restaurants. Now make at home with easy steps..
Actually i have tried many times and many versions of Dal Makhni at home as me and my husband are big fan of this dal when we visit restaurants. But i always find something missing in that. I tell you what really makes difference in restaurant flavor and generally what we make at home.
first thing is slow cooking. Dal and Rajma both should be mashy perfectly . With spices As long as u cook slowly, it enhance the taste and flavour.
Second important thing is Cream and Butter. Generally in day to day cooking i dont like to add more of butter and cream and i know many of us dont add. But this butter and cream with perfect spices which cooked on slow flame , this only gives the restaurant style taste and texture.
If you making this Dal frequently, avoid using cream and butter or add with less quantity. Once in while or at gathering or party , yes one can enjoy this heavy food.
- 1 Bay Leaf
- 2 Cloves
- 2 Green Cardamom
- 1 Cinnamon
- 2-3 Red dry Chili
- 1 cup Whole Urad
- 1/4 cup Red Kidney Beans ( RAJMA)
- 1 Onion , finely chopped
- 3-4 Tomatoes, blanch and make puree
- 1 tsp Chili Ginger paste
- 1 tsp Garlic Paste
- 1 Green Chili, finely chopped
- 3 tsp Butter
- 1/4 cup Fresh Low Fat Cream ( I used Amul)
- 1/2 tsp Kasuri Methi
- 2/3 tsp Red Chili Powder
- 1/6 tsp Turmeric Powder
- 1/2 tsp Cumin Seeds
- 1/2 tsp Hing
- 1/2 Cumin Coriander Powder
Clean and Soak Whole Urad and Rajma with sufficient water , overnight or 6 to 7 hrs. Again rinse both lentils 1 or 2 time.
Pressure Cook them with little salt and enough water on slow flame for 7-8 whistles. one will ask why so much whistles??? Dal should not give any bite in mouth. It should be soft and mashy as melt in mouth. Once done keep it aside.
In a pan take Butter and all whole spices, roast till gives aroma. Add Cumin seeds. When crackle nicely add Hing, onions, chopped green chili, chili ginger paste, garlic paste. Saute all nicely for 1-2 mins. Then add Tomato Puree. Mix well and cook till it starts leaving ghee. Add Kasuri Methi, Red Chili Powder, Turmeric Powder. Mix well and saute for another minute.
Now add Cooked Urad Dal and Rajma with its Stock. Add 1.5 cup water . Mix well and Cook it uncovered and stir occasionally so it wont stick to bottom.
In between scrape the sides for even cooking. stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. the longer you keep dal makhani to simmer, the better it tastes. i kept for about an overall 25-27 minutes on a low flame. do keep on stirring at intervals.
when the gravy has thickened enough, then add ¼ to ⅓ cup cream. dal makhani is not too thick or too thin. it has a medium consistency.stir the cream very well. then switch off the flame.
Enjoy hot with Plain Roti or Rice..
Happy Cooking 🙂 🙂