Dal Makhani Dhaba Style | Punjabi Dal Makhani | Restaurant Style Recipe| Ghar ke Jaisa
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Published 2023-12-03
Dal Makhani or "maa di Dal" as it's popularly known in Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of Punjab. Enjoy our Dal Makhani Recipe with step by step instructions.
00:20 Soaking & Boiling Lentils
01:23 Making Dal Makhani
05:16 Tadka
07:22 Serving
*Dal Makhani Full Recipe*
Step1: Soaking & Boiling Lentils
Soak 1 Cup Whole Urad Dal (Sabud)
& 1/2 Cup Rajma overnight for 6 -8 hours
Wash thoroughly and pressure cook it
Add 1 litre water
Add 2 tsp salt
Add the soaked lentils
Pressure cook for 5-6 whistles.
Let the pressure go down by itself and then open the lid.
Check by pressing a lentil or bean, it should mash easily without any effort.
If not cooked properly cook for another 2 whistles
Step 2: Making Dal Makhani
Add 1/3rd Cup Oil to a pot1/2 Tbsp jeera
1 Bay leaf
2-3 pieces of Dalchini
4-5 Green Elaichi
4-5 Laung
2 Tbsp Butter
2 finely diced Onions
Cook until they turn brown
2 Tbsp Ginger Garlic Paste
2 medium sized Tomato Puree
2 Tsp Kashmiri Lal Mirch
1 1/2 Tsp Dhaniya Powder
1 Tsp Haldi
Mix Well
Cook until the quantity of the masala reduces to half and the oil separates
Cover the lid and let it cook on low flame for 3-4 mins
Add 1 Tsp Jeera Powder
1 Tsp Kasuri Methi
2 Tsp Garam Masala
Mix Well
2 Green Chillies
The masala is cooked properly and the oil has separated
Then add the cooked lentils along with water
Mix well and cook on low flame
Add 1 Tsp Salt
U can add little more water to the dal
Cover the lid and let it cook on low flame for 12-15 mins
Heat Coal on the other side until it starts releasing smoke (10-15 Mins)
Add 1/4th cup cooking cream and mix
Cover the lid and let it cook for 5-7 mins on low flame
Keep stirring the dal in between
If you feel the dal is drying u can add a little warm water to improve the consistency of the dal
Step 3: Tadka
Add 1 Tbsp oil (Editor: the scene already has oil)
Add 1 Tbsp Butter
Add 2-3 chopped garlic cloves
Once they turn golden
Add chopped coriander leaves
Add 1 tsp kashmiri lal mirch
Pour it in dal makhani and close the lid
Open the lid after 30 secs and mix everything
Add chopped coriander leaves
Put a silver foil
Add the hot coal piece
Pour a little ghee or butter on it
Cover the lid
And let it cook for 6-7 mins
Don’t forget to cover the hole in the pot
Open the lid and remove the foil
Dal Makhani is Ready
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