Скачать или смотреть Make Restaurant-style Dal Makhani

There’s something truly magical about Dal Makhani—the rich, buttery, slow-cooked lentil dish from North India. It is made with whole black lentils (urad dal) and kidney beans (rajma), simmered in a velvety tomato-based gravy and finished with cream and butter. Learn to make restaurant-style Dal Makhani with my mom's authentic recipe and tips to get the best creamy dal.

PRINT RECIPE WITH INSTRUCTIONS
https://pipingpotcurry.com/dal-makhani/

INGREDIENTS
1 cup Black gram lentils (Sabut Urad Dal)
1/4 cup Red Kidney Beans (Rajma)
1 1/2 teaspoons Salt
1 Bay leaf (Tej Patta)
1-2 Black Cardamom (Moti Elaichi)
1/4 teaspoon Carom seeds (Ajwain), optional, helps with digestion
4 cups Water, for stovetop pressure cooker, 3.5 cups for Instant Pot
1 tablespoon Ghee
3 tablespoons Butter, I used Amul butter
1/2 teaspoon Cumin seeds (Jeera)
1 pinch Asafoetida (Hing), optional, use gluten-free if needed or skip
1/2 cup Yellow onion, grated or finely diced (optional)
1 Green Chili Pepper, finely diced or slit lenghtwise
1/2 tablespoon Ginger, freshly grated or paste
6 cloves of Garlic, freshly minced or paste
1/2 cup Tomato puree, use store-bought if possible, or puree 2 fresh tomatoes
2-3 teaspoons Kashmiri red chili powder, or Deggi mirch, adjust to taste
1/2 teaspoon Garam Masala
1.5-2 cups Water, adjust as needed
1/4 cup Cream
Amul butter, for topping when served
Cilantro leaves, to garnish

Dhungar (optional, for smoky flavor)
1 piece of Charcoal
1 teaspoon Oil

My Favorite Kitchen Products: https://www.amazon.com/shop/pipingpot...

Like, comment, and share! Be sure to subscribe for more free recipes.

If you make this recipe, tag us using @pipingpotcurry. We love to hear about and see your success stories!

Instagram -   / pipingpotcurry  
Facebook -   / pipingpotcurry  
Pinterest -   / pipingpotcurry  
Tiktok -   / pipingpotcurry