Скачать или смотреть रेस्टोरेंट स्टाइल दाल मखनी | Restaurant-style Dal Makhani at Home

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Dal Makhani is a classic North Indian dish known for its rich and creamy texture. Here's a step-by-step recipe to make it at home:

📌 Ingredients
For Cooking Lentils:

1 cup kali Urad dal
1/4 cup kidney beans (rajma)
3 tbsp kali Masoor Dal
2 tbsp Chana dal
4 cups water (for soaking)
1 teaspoon salt

For Pressure Cooking:
4 cups water (for pressure cooking)
1 teaspoon salt

For the Gravy:
3 tablespoons ghee or butter
1 tsp Cumin Seeds
2 inch Cinnamon
1-2 black cardamon
4-5 Green Cardamom
4-5 Clove
3-4 bay leaf
Mace
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
Salt to taste
1 tbsp kashmiri red chilli powder

3-4 tbsp butter
2 tbsp teaspoon red chili powder (adjust to taste)
1 teaspoon turmeric powder
2 tbsp teaspoon coriander powder
1 teaspoon garam masala
3 large tomatoes, puree

1 tbsp kasuri methi
fresh Cream

🔪 Step-by-Step Instructions:

1. Soaking the Lentils:
Rinse the black lentils (urad dal) and kidney beans (rajma) thoroughly under running water.
Soak them in 4 cups of water overnight or for at least 6-8 hours. This will help them cook faster and evenly.

2. Pressure Cooking:

Drain the soaked lentils and kidney beans and transfer them to a pressure cooker.
Add 4 cups of fresh water and 1 teaspoon of salt.
Pressure cook on high heat for about 7-8 whistles or until the lentils and beans are soft and well-cooked. Then, reduce the heat and simmer for an additional 15-20 minutes.
Turn off the heat and allow the pressure to release naturally.

3. Preparing the Gravy:
In a separate pan or skillet, heat 3 tablespoons of ghee or butter over medium heat.
Add the finely chopped onion and sauté until it turns translucent and golden brown.
Stir in the ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.
Add the tomato puree and cook until the oil starts to separate from the mixture and it thickens.
Add the red chili powder, turmeric powder, coriander powder, garam masala, and salt. Cook for a few minutes, stirring frequently.

4. Combining Lentils and Gravy:
Transfer the cooked lentils and beans into the tomato gravy. Mix well and simmer for 15-20 minutes, stirring occasionally. You can add more water to adjust the consistency if needed.

5. Adding Cream:
Stir in the heavy cream and let the dal simmer for an additional 5 minutes. Adjust the salt and spices according to your taste.

6. Tempering:
In a small pan, heat 2 tablespoons of ghee or butter for tempering.
Add cumin seeds and let them sizzle for a few seconds.
Pour this tempering over the prepared Dal Makhani.

7. Garnish:
Garnish with a sprinkle of red chili powder and freshly chopped coriander leaves.

8. Serving:
Your creamy and flavorful Dal Makhani is ready to be served hot. It pairs well with steamed rice, naan, or roti.

Enjoy your homemade Dal Makhani with family and friends!

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