Indian Dal Makhni Recipe Restaurant Style
The credit of Dal Makhni should go to the three people: Kundan Lal Jaggi, Thakur Dass Maggu and Kundan Lal Gujral. These 3 friends were working in Lahore. In a restaurant at an eating place, making roti, grinding masala and cooking food etc. But the partition occurred and they got separated. After separation, roaming in the refugee camps coincidentally they met again and they decided if they going to back Delhi and became a refugee again and want to start a business then why not do the same work which they were doing in Lahore. Then they decided to open a restaurant and made some same dishes which they used to cook earlier. The name of the restaurant was Moti Mahal and from this moti mahal only we had got the true and real dal makhani.
I hope you enjoyed the story! So now let's start making our restaurant-style Dal Makhani at home without wasting any more time!
Soaking Lentils:
- Soak overnight (3/4 cup of urad dal[whole black gram], 1/4 cup of kidney beans[rajma] and drain them well.
- Then rinse the lentils twice in water and drain them. Now add them into a pressure cooker ( 3 liters of pressure cooker).
- Now add water (3 cups) and stir well. Now pressure cook them till the rajma and lentils become soft and get cook properly. I required 19 whistles to cook them. ( Use fresh lentils and kidney beans because if they will be near to the expiry date then they will take a lot of time to get cooked).
- You can also smash and mash the urad dal and beans. Lentils should not contain any resistance after cooking.
- Take a blender or mixer and add ( 2 large chopped tomatoes) and make a smooth puree out of it. You can also use ready-made puree.
Making of Dal Makhani:
- Heat the 3 tablespoons of butter in a pan.
- Add the spices(1/2 tablespoon of cumin seeds, 2-3 cloves, 3 green cardamoms, 1 black cardamom, 1 inch of cinnamon and a few Indian bays leaves) as the butter starts melting.
- Cook the spices till the aroma goes away and it sputters.
- Add half a cup of chopped onions and stir and saute the onions till they become golden-brown on low flame.
- Now add 2 tablespoons of ginger-garlic paste. Saute and add 1 chopped green chilly. Stir for few seconds and add the tomato puree which we made.
- Add some red chili powder and mix well.
- Now add 1 tablespoon of nutmeg powder or add grated nutmeg. Mix and saute the mixture on low flame for 3-4 minutes.
- Add the cooked lentils and 1 cup of water to the pan. Mix everything and keep the for simmering on low flame. (Keep uncovered). While simmering often do the stirring so our lentils don't get stick to the bottom of the pan. Do a bit of mashing also while stirring.
- Add salt as per taste once the dal makhani begins becoming thick.
- Now mix again and continue simmering on low flame. The more you will simmer the better the taste becomes. I simmered the dal makhani total for 28 minutes on low flame.
- Once the dal makhani gets thick add 1/4 cup of low-fat cream. If you are using a heavy fat cream then add only 2-3 tablespoons. The consistency of dal makhani should be neither too thick nor too flowy. Come with a medium consistency.
- Milk the cream very well with makhani and switch off the flame.
- Add crushed Kasuri methi(1 teaspoon). Stir bit. Now you can cover this dal makhani and proceed to the dhungar method or you can also directly serve the dal makhani.
Dhungar Method(Optional):
- Take a small piece of charcoal(about 2.5 inches) and heat it directly on a high flame. Keep turning the charcoal with the help of tongs so the charcoal gets heated evenly.
- Now keep that hot charcoal in a tiny bowl and pour 1 teaspoon of oil. The smoke will start blowing as you will put the oil. Keep this bowl immediately on the top of dal makhani.
- Now cover the dal makhani along with the bowl for about 1 minute. The dal makhani will intake the smoke of the charcoal.
- Stir again and serve this Punjabi dal makhani with tandoori, naan, roti, rice or aloo paratha. Garnish the dal makhani with some freshly chopped coriander leaves.
Notes:
- The dal makhani can also be cooked in a pot.
- Making dal makhani needs a well amount of gas.)
- You can also make dal makhani without garlic and onion. Instead, add a pinch of hing (asafoetida) after the spices crackle.
- You can use clarified butter or ghee also instead of oil in the dhungar method.
- The 2 tablespoons of whipping cream or 2 tablespoons of yogurt/curd can also be added instead of low-fat cream.
- If you don't have all the spices required then add a bit of garam masala.
- You can also store the dal makhani in the refrigerator for up to 2 days and serve it later by reheating. (You can add water while reheating if the consistency of dal makhani looks too tick)
- If you don't have time to soak the lentils overnight then soak them in hot water for 5-6 hours. But it's better to soak the lentils overnight because soaking the lentils properly helps in reducing the phytic acid present in them which causes indigestion and flatulence.
Nutrition Facts
Dal Makhani
Amount Per Serving
Calories 308Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 433mg19%
Potassium 353mg10%
Carbohydrates 35g12%
Fiber 12g50%
Sugar 4g4%
Protein 13g26%
Vitamin A 987IU20%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 17mg21%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 7µg7%
Calcium 61mg6%
Vitamin B9 (Folate) 60µg15%
Iron 4mg22%
Magnesium 31mg8%
Phosphorus 77mg8%
Zinc 1mg7%
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