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Cooking 100 KG of Rich & Creamy Dal Makhni in a Giant Pot Ultimate Punjabi Feast | Street Food Style

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Recipe for 100 KG Dal Makhni

Ingredients:
• Black Urad Dal (Whole Black Lentils): 60 kg
• Rajma (Kidney Beans): 10 kg
• Tomatoes (Pureed): 25 kg
• Onions (Finely Chopped): 10 kg
• Ginger-Garlic Paste: 5 kg
• Butter: 10 kg
• Fresh Cream: 10 liters
• Ghee: 5 liters
• Green Chilies (Chopped): 500 grams
• Kasuri Methi (Dried Fenugreek Leaves): 500 grams
• Red Chili Powder: 500 grams
• Turmeric Powder: 300 grams
• Coriander Powder: 500 grams
• Cumin Seeds: 300 grams
• Garam Masala: 500 grams
• Salt: As per taste
• Water: As required
• Fresh Coriander (Chopped): 2 kg

Instructions:
1. Soaking & Boiling:
• Soak black urad dal and rajma overnight in large containers with plenty of water.
• Boil them together in a huge vessel with enough water and a pinch of salt until soft and mushy.
2. Preparing the Masala:
• Heat a massive pan or large kadai, add ghee and butter.
• Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.
• Add ginger-garlic paste and green chilies, cook until raw smell disappears.
• Add tomato puree and cook until oil starts to separate.
• Add turmeric, red chili powder, coriander powder, and salt. Mix well.
3. Cooking the Dal:
• Add the boiled dal and rajma to the masala. Mix well.
• Add water to adjust consistency and let it simmer on low heat for 4–5 hours, stirring occasionally.
4. Final Touch:
• Add garam masala, kasuri methi (crushed), and fresh cream. Mix well.
• Simmer for another 30 minutes for the best flavor.
5. Serving:
• Garnish with fresh coriander and an extra dollop of butter.
• Serve hot with naan, rice, or roti.

This large-scale Dal Makhni recipe is perfect for catering, wedding functions, or big gatherings! Enjoy the rich, creamy, and smoky flavors of this classic Punjabi dish.