Restaurant style Easy Dal Makhani recipe

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restaurant style dal makhni

Restaurant Style Easy Dal Makhani Recipe

It’s safe to say that Dal Makhani is more loved than butter chicken in India. We just have to order dal makhani at a Mughlai or North Indian restaurant, it is our staple comfort food which we feel can only be made properly at the restaurants. The secret ingredient to dal makhani is ‘patience’, if you see the ingredients they are actually very simple. After my gluten problem, i decided to recreate the recipe in my kitchen, i made some good batches but i was still not very happy as i wanted that ‘restaurant’ like flavour. So i experimented a bit more and i now now i am very close to that flavour. Follow my recipe, make it at home, and you won’t be disappointed. So, shall we begin?

 

Servings: 4

Time: Soak overnight (8 hours)

Cooking Time: 1 hour

 

Ingredients:

Whole black lentil/ Urad daal black: 1 cup

Rajma /Red kidney beans: 1/3 cup

Onion: 1  grated

Ginger garlic paste: 2 tsp

Tomato: 2 large or 3 medium ( Blended in a blender)

Cream: 1/4 cup (If you are using any heavy cream, plz use 2-3 tbsp)

Butter: 3 tbsp

Vegetable oil: 1/2 tbsp

Cloves: 4

Cumin: 1/2 tsp

Cumin powder: 1/2 tbsp

Cinnamon stick: 1 inch

Green Cardamom: 2-3

Black Cardamom: 1 (Optional)

Ground Nutmeg: 1 pinch (Optional)

Black Peppercorns: 5-6

Bay Leaf: 2

Star anise: 1/4 of 1 flower

Garam Masala powder: 1/2 tbsp

Coriander Powder: 1/2 tbsp

Salt to taste

 

For Restaurant-style flavour you need: (Optional. If you do not want the restaurant-style daal, then forget about this step).

1 small piece of charcoal
½ teaspoon ghee or any vegetable oil

Method:

  • Soak urad daal and rajma in plenty of water overnight. The next day discard the water and wash 3-4 times under running water.
  • Transfer them to a pressure cooker and add 1/2 tbsp salt. You need to pressure cook with enough water (water level should be 2″ high from daal), check after 7-8 whistles. You need to cook the daal with the grains still intact and mushy at the same time. Don’t worry this will happen on its own. Just make sure you don’t over-pressure cook them. After the pressure cooker has released the pressure on its own, open the lid and check the grains. (the toughest part is done, phew!)
  • Now take a pan, add the butter and  1/2 any neutral vegetable oil. Now add the whole spices when the oil + butter heat up (cloves, cumin, black cardamom, green cardamom, bay leaf, peppercorns, nutmeg, star anise). Let them all turn light brown.
  • Now add the grated onion. Fry it, till it turns golden brown.
  • Add the ginger-garlic paste and cook for 1 to 2 minutes until the raw smell goes away.
    Add the tomato puree, cover the pan and let it cook. Cook for about a few minutes until you see the oil separating from the sides.
  • Now add the powdered spices: coriander powder, cumin powder (Garam masala will be added later). Mix well.
  • Time to add the boiled daal to this mixture.
  • If there is a lot of water in the pressure cooker, then you gotta just scoop out the daal part.
  • After adding daal to the pan, add some water from the pressure cooker. If there is not enough water left then add 1/2 cup warm water.
  • Mix well, cover, and cook on low heat for atleast 30 minutes (I cook for close to 45 minutes). This slow cooking is very important to bring out the real taste of Dal Makhani.
  • Keep stirring in between, and adjust water if you think that the daal is thickening too much.
  • After 40 minutes add the cream. Mix well. (Dal makhani is neither too thick or too thin).
  • Add garam masala powder, mix very well and turn off the stove.
  • Your Daal Makhani is ready. Enjoy with pulao or chapati.
  • Serving tip: add a dollop of softened butter on top of daal. YUM YUM YUM!

 

GIVE RESTAURANT-STYLE SMOKY FLAVOUR WITH THIS ADDITIONAL STEP:

Heat a small piece of charcoal on flame till it becomes red hot.

Transfer the charcoal to a small heat-proof bowl (A small steel bowl/Katori is the best choice).

Pour ghee on the hot charcoal.

Immediately place this bowl in the container that has daal makhani.

Cover for a minute and allow the charcoal to infuse its smoke. Now stir well, and serve.

 

Get our yellow dal recipe here.

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This Post Has 3 Comments

  1. David

    I am writing from London, i have tested some recipes from your blog and i was amazed to see how simple they were. I made this dal today and this was exactly like the Indian restaurant here. This is a fantastic recipe, thanks for sharing chef.

    1. admin

      Wow, i am glad that you liked it so much.

  2. Madhulata

    Hi! I have come to your blog to thank you for this genius recipe. The coal with ghee really gave this dish the burnt flavour that i missed in my daal makhni recipe. Your little trick took this dish from just a humble dish to a restaurant style dish. can’t wait to try your Bihari mutton recipe. I follow you on Instagram and i love the images and the feed. Keep them coming. Sending love from Brisbane.

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KON’NICHIWA!

Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

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