Скачать или смотреть Restaurant Style Dal Makhani at Home | Creamy & Smoky Dhaba Taste Recipe

🍽️ Restaurant Style Dal Makhani Recipe | Homemade Dal Makhani Like Dhaba
Looking for the perfect creamy, buttery, smoky Dal Makhani just like your favorite restaurant or dhaba? This recipe will guide you step-by-step to make the ultimate dal makhani at home that’s rich in flavor and silky in texture.

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📝 Ingredients:

For Pressure Cooking:
• Whole urad dal (black lentils) – 1 cup (soaked overnight)
• Rajma (kidney beans) – 2 tbsp (optional, soaked overnight)
• Water – 3.5 to 4 cups
• Salt – 1 tsp
• Ginger – 1 tsp (finely chopped)

For Gravy:
• Butter – 3 tbsp
• Ghee – 1 tbsp
• Onion – 1 medium (finely chopped)
• Garlic – 1 tbsp (finely chopped)
• Tomato puree – 1 cup (fresh or canned)
• Kashmiri red chili powder – 1 tsp
• Garam masala – 1/2 tsp
• Kasuri methi – 1 tsp (crushed)
• Fresh cream – 1/4 cup
• Salt to taste
• Water as needed

For Smoky Flavor (optional):
• A small piece of coal
• Ghee or butter – 1/2 tsp

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🍳 Instructions:
1. Pressure Cook the Lentils:
In a cooker, add soaked urad dal, rajma, water, salt, and chopped ginger. Pressure cook for 6–7 whistles on medium flame or until soft.
2. Prepare the Gravy:
In a pan, heat butter and ghee. Add chopped onions and sauté until golden. Add garlic and cook for a minute. Add tomato puree and cook till oil separates.
3. Spice it Up:
Add chili powder, garam masala, and salt. Cook the masala properly, then add kasuri methi and mix well.
4. Combine Dal with Gravy:
Add cooked dal to the gravy. Add water as needed for consistency. Simmer for 20–25 minutes on low flame while stirring occasionally.
5. Add Cream and Simmer:
Add fresh cream and stir well. Simmer for another 5 minutes. The longer you cook, the better the taste.
6. Infuse Smoky Flavor (Optional but Recommended):
Place a live coal in a small bowl inside the dal. Pour a bit of ghee on the coal and immediately cover the pan. Let it sit for 2–3 minutes for a smoky flavor.
7. Serve:
Garnish with a swirl of cream and coriander. Serve hot with naan, roti, or rice.

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