There is a key to preparing dal makhani, it is not prepared like the other lentils. I love dal makhani and have tried so many recipes to master it. I got success after trying almost 100 times. And I hit jackpot every time I prepare dal makhani now. It’s a proper restaurant style taste, creamy, buttery, and a great blend of Indian spices. This dal requires hours of boiling on low flame and a mix of oil, ghee, and butter to give it that authentic taste.
Let’s see how we make it.
2 people
30 minutes
| S.No. | Ingredient | Quantity |
|---|---|---|
| 1. | Black whole urad lentils | 1 Cup |
| 2. | Red Beans | 1/4 Cup |
| 3. | Tomato | 2 Units |
| 4. | Garlic | 5-6 Units |
| 5. | Ginger | 1 Inch long |
| 6. | Bay Leaf | 1 Unit |
| 7. | Black Cardamom | 1 Unit |
| 8. | Green cardamon | 2 Units |
| 9. | Cloves | 2 Units |
| 10. | Cinnamon Stick | 1 Inch long, 1 Unit |
| 11. | Mustard Oil | 4 TBSP |
| 12. | Ghee | 2 TBSP |
| 13. | Butter | 30 gms |
| 14. | Red Chilli Powder | 1 TBSP |
| 15. | Salt | To Taste |
| 16. | Fresh Cream | 2 TBSP |
Step 1: Soak the lentils and beans overnight.
Step 2: Heat mustard oil in a pan. Add all the whole spices. Now add chopped ginger, garlic, and green chillis and cook until light brown. Add the chopped tomatoes well and let them cook on low flame until they start to leave oil.
Step 3: At this point, turn off the flame. Take a pressure cooker. Add the soaked lentils, beans, 2 TBSP Salt, and the tomato mix.
Step 4: After 1 whistle, lower the flame and allow it to cook for about 25 minutes.
Step 5: Once the steam settles, open the pressure cooker. Add butter and turn on the flame (keep low).
Step 6: Take another pan. Heat ghee in the pan, add cumin seeds and whole red chilies, and add this to the dal. Cook on low flame. Boil for at least 1 hour on low flame. Keep adding water as required.
Take the dal in a bowl. Garnish with cream and chopped coriander. This is best served with lachha parantha and jeera rice. Enjoy the restaurant-style dal makhani.
