Punjabi Style Dal Makhni Recipe | Dal Makhni Restaurant Style
Being married in a hard core Punjabi family taught me how to make their authentic Dal makhni. In true sense, it just gives you finger licking experience. My husband only chooses Dal makhni over anything in any get together or in a restaurant. I learnt how to make restaurant style dal makhni for him. The rich whole spices and cream makes it more delicious.
The trick behind the restaurant style dal makhni is slow cooking over a longer period of time. The lentils should easily be mashed and should melt in the mouth. I haven’t used the smoky charcoal flavor as I could not arrange it, but the smoky charcoal gives the similar restaurant style taste.
Dal makhni is served with jeera rice/ garlic naan or Lachha Paratha.
| Prep Time | 7 hours |
| Cook Time | 1 hour |
| Servings |
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Ingredients
- 3/4 cup whole urad dal
- 1/2 cup red kidney beans (Rajma)
- 2 bay leaves (Tej patta)
- 3-4 cloves (Laung)
- 1-2 cinnamon (Dal chini)
- 3-4 green cardamom (chhoti ilaichi)
- 1 tsp cumin seeds (jeera)
- 2-3 roghly chopped onions
- 4-5 roughly chopped large tomatos
- 1 tsp ginger/ garlic paste
- 1 tbsp cream/malai
- 1 tsp red chilli powder
- 1 tsp dry fenugreek powder (Kasuri Methi)
- 2 tbsp desi ghee/ oil/ butter
- salt (to taste)
- finely chopped coriander (For garnishing)
Ingredients
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Instructions
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Soak whole urad dal and rajma in enough water overnight.
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Drain the extra water and pressure cooker whole urad dal and rajma for 8-10 whistles (atleast half an hour). The urad dal should become as soft as melting in the mouth.
Keep the cooked dal aside. -
Next in a tbsp of oil add roughly chopped onions. After the onions become red, add the roughly chopped tomatoes followed by garlic and ginger (or ginger/ garlic paste). Let the mixture cool down and then blen it to a smooth puree.
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Now in a kadhai/ pan, add 2 tbsp of oil/ butter and add the whole spices to it. Add cumin seeds, bay leaves, cloves, cinnamon, cardamom and saute the spices till they are aromatic.
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Add the onion and tomato puree to it. Stir well and add salt and red chilly powder to it.
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Now you will notice the fat releasing towards the sides of the pan. Now add the already cooked urad dal with rajma and add 1 cup of water if you find the consistency as thick.
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Let the dal cook on low flame for 25-30 minutes. Next add to it 1 tbsp of cream and crushed kasoori methi.
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You need to keep a check that the dal does not stick to the bottom of the pan/ kadhai.
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Serve hot, garnished with coriander leaves.