Dal Makhani Recipe | Homemade Dal Bukhara | Perfect Side Dish for Chapathi | Restaurant-Style Curry

Dal Makhani Recipe | Homemade Dal Bukhara | Perfect Side Dish for Chapathi | Restaurant-Style Curry

#DalRecipe #dalmakhani #daalbukhara #homecookingshow #hemasubramanian #daalmakhni #daalmakhnirecipe #punjabidal #daltadka

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Prep Time: 10 mins
Cook Time: 45 mins
Servings: 5-6

To Make Dal Bukhara

Black Gram - 1 Cup
Ghee - 1 Tbsp (Buy: https://amzn.to/2RBvKxw)
Oil - 1 Tbsp (Buy: https://amzn.to/3KxgtsM)
Bay Leaf
Cumin Seeds - 1 Tsp (Buy: https://amzn.to/2NTgTMv)
Cinnamon (Buy: https://amzn.to/31893UW)
Cloves - 4 Nos (Buy: https://amzn.to/36yD4ht)
Ginger Garlic Paste - 2 Tsp
Tomato Puree
Turmeric Powder - 1 Tsp (Buy: https://amzn.to/2RC4fm4)
Kashmiri Chilli Powder - 3 Tsp (Buy: https://amzn.to/2RC4fm4)
Coriander Powder - 2 Tsp (Buy: https://amzn.to/2RC4fm4)
Cumin Powder - 1 Tsp (Buy: https://amzn.to/2TPuOXW)
Salt - 2 Tsp (Buy: https://amzn.to/2vg124l)
Water - 1/2 Cup
Garam Masala - 1 Tsp (Buy: https://amzn.to/2TPe8jd)
Sugar - 1 Tsp (Buy: https://amzn.to/45k7SkY)
Kasuri Methi (Buy: https://amzn.to/2TRtrYS)
Butter (Buy: https://amzn.to/47rUXiC)
Fresh Cream (Buy: https://amzn.to/2UcrxSF)

METHOD

1. Soak the black urad dal overnight in water.
2. Add the soaked dal to a pressure cooker and pur water until the dal is fully immersed.
3. To the cooker, add salt, turmeric powder and bay leaf. Mix well.
4. Pressure cook the dal for 5-6 whistles on a medium flame.
5. Add ghee and oil to a wide kadai.
6. Add cumin seeds, cinnamon and cloves. Saute.
7. Add ginger garlic paste and cook until the raw smell goes off. Let it brown.
8. Then add tomato puree and cook for 10 mins.
9. Once the oil is separated from the gravy, add Kashmiri red chilli powder, coriander powder, cumin powder, salt and mix well.
10. Remove the bay leaf and keep it aside. Add the cooked dal to the gravy and mix.
11. Dilute the thick gravy by adding water.
12. Check for seasoning and add chilli powder/salt if required.
13. Cover the kadai with a lid and let the gravy cook for 15 mins on a medium-low flame.
14. Lastly, add garam masala powder, sugar, kasuri methi. Mix.
15. Add butter and fresh cream in the end for a rich, creamy texture in the curry.
16. Restaurant style dal bukhara is ready to be served hot and nice.

Dal Makhani is a black lentil curry that is slow cooked for a really long time. But in this video, you can see how to make dal makhani as guided by Hema Subramanian, instantly without any complicated processes involved. This recipe is a special because it doesn't have any onions at all. We have used ginger garlic paste in this one but you can also use ginger and hing powder instead if you like. This is a nutritious curry which had whole black gram rich used in it. Black gram is known to be a rich source of plant based protein. You can enjoy this curry with any Indian bread of your choice or any rice recipe. This is a wonderful side dish for chapati/roti/naan/phulka. Watch this video till the end to get a step by step guidance on how to make this curry easily at home. So try this recipe and enjoy. Let me know how it turned out for you guys in the comments section below.

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