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dal makhani restaurant style recipe, how to make punjabi dal makhani recipe

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dal makhani recipe with step by step pics – one of the most popular dal recipe from punjabi cuisine. this dal makhani recipe is restaurant style and tastes awesome. if you love authentic punjabi food then you are going to love this dal makhani even more.

dal makhani is always always on our menu whenever we dine outside, which happens very rarely. our choice of restaurant is usually a north indian one, rather than chinese or one with a world cuisine. if its not dal makhani then its some other punjabi recipe like:

  1. paneer butter masala
  2. chana masala
  3. matar paneer
  4. dum aloo
  5. rajma masala
  6. kadai paneer

i tried many times to get the restaurant taste in the dal makhani i make at home. but it never came close. i remember once having dal makhani (and it was one of the best dal makhani, we have had) in goa. we have had dal makhani at this place many times, at the quiet and serene benaulim beach in goa. surprise, surprise i once found a black cardamom and a clove in the dal makhani. i thought may be its the black cardamom and clove giving that flavor. when we make dal makhani at home, we never add whole spices or whole garam masala. instead we add garam masala powder. thereafter i made dal makhani many times with the whole spices and it does make a difference. but i still felt something was missing.

so when i cracked the recipe of dal bukhara, i felt it was the cream and butter making this difference, apart from the slow cooking. i would always add less butter or oil (2 tbsp for 1 to 1.25 cups of lentils) and make dal makhani with no cream or very less cream. you could still make dal makhani with less butter and cream. just remember to slow cook it for longer periods of time, to get the real deal.

the more slow cooked dal makhani is, the better it tastes. initially i have cooked the lentils in a pressure cooker for about 30 minutes. but later i have slow cooked on a low flame for 25 minutes.

another factor is the smoky charcoal infused aroma in the dal makhani, which we get in restaurants. i tried the dhungar method (charcoal smoking technique) and it worked very well. i myself was surprised when i tasted this dal makhani. exactly like the ones we get in restaurants. the dhungar smoking technique is optional and you can just skip if you cannot get charcoal. i have used this dhungar technique in two more restaurant style recipes – dal tadka and palak paneer recipe also.

this punjabi dal makhani recipe is rich than the home cooked dal makhani version (one which i always make) and the dhaba style dal makhani. so good for festive occasions or celebrations.

two more similar dal recipes you can make at times are kaali dal (punjabi maah ki dal) and amritsari dal recipe (langarwali dal).

serve dal makhani with rotis, rice, naan or aloo paratha or aloo kulcha or parathas.

restaurant style dal makhani recipe below:

4.66 from 113 votes
punjabi dal makhani recipe
prep time
8 hrs
cook time
1 hr
total time
9 hrs
 

restaurant style dal makhani recipe - one of the popular indian dal recipe made with whole urad dal and rajma.

course: main course
cuisine: punjabi
servings: 4
author: dassana
ingredients (1 cup = 250 ml)
main ingredients for dal makhani recipe:
  • ¾ cup whole urad dal OR 140 grams whole urad dal
  • ¼ cup rajma OR 40 grams rajma (kidney beans)
  • 3 cups water for pressure cooking OR 750 ml water
  • 1 medium onion OR 50 grams onion OR ½ cup finely chopped onions
  • 1 or 2 green chilies - chopped (hari mirch)
  • 2 teaspoon ginger garlic paste (adrak lahsun ka paste) OR 6 to 7 garlic + 1 inch ginger - crushed to a paste in mortar-pestle
  • 2 large tomatoes OR 200 grams tomatoes pureed OR 1 cup tomato puree
  • ½ teaspoon cumin seeds (jeera)
  • 2 to 3 cloves (lavang)
  • 2 to 3 green cardamoms (choti elaichi or hari elaichi)
  • 1 black cardamom (badi elaichi)
  • 1 inch cinnamon (dalchini)
  • 1 small to medium tej patta (indian bay leaf)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 2 to 3 pinches of nutmeg powder or grated nutmeg (jaiphal powder)
  • 1 cup of water or add as required
  • ¼ to ⅓ cup low fat cream - 25% to 30% fat
  • ½ tablespoon low fat cream for garnish
  • ¼ teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 3 tablespoon butter - salted or unsalted
  • salt as required
for dhungar method: (optional)
  • 1 small piece of charcoal
  • ½ to ⅔ teaspoon oil
how to make recipe
preparation for punjabi dal makhani recipe:
  1. soak both 3/4 cup whole urad dal and 1/4 cup rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight. later drain them well.
  2. rinse both the lentils a couple of times in water.
  3. drain again and then add them in a pressure cooker. add 3 cups water and stir well.
  4. pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more. the urad dal should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the urad dal with a spoon or with your fingers to check the doneness. the same rule applies for rajma too. keep the cooked beans aside.
  5. in a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped.
  6. blend to a smooth puree. keep aside. you can also use ready 1 cup tomato puree instead of blending the tomatoes. no need to blanch the tomatoes while pureeing.
making dal makhani recipe:
  1. in a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.
  2. add the whole spices - 1/2 tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
  3. saute till the spices become aromatic.
  4. then add 1/2 cup finely chopped onions.
  5. stir and saute the onions on a low flame often till they become light golden.
  6. then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.
  7. add 1 tsp chopped green chilies and stir for a minute.
  8. then add the tomato puree and stir again.
  9. add 1/2 tsp red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
  10. stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
  11. then add the cooked urad dal and rajma beans along with the stock. also add 1 cup water or as required.
  12. stir very well and simmer the dal makhani uncovered on a low flame.
  13. keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
  14. once the dal makhani has begun to thicken, add salt as required.
  15. stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. the longer you keep dal makhani to simmer, the better it tastes. i kept for about an overall 25 minutes on a low flame. do keep on stirring at intervals.
  16. when the gravy has thickened enough, then add 1/4 to 1/3 cup cream. dal makhani is not too thick or too thin. it has a medium consistency.
  17. stir the cream very well. then switch off the flame.
  18. now add 1/4 tsp kasuri methi, crushed. stir again. cover and keep the dal makhani aside, if you are proceeding to the dhungar method. or else you can serve dal makhani straight away.
dhungar method for dal makhani:
  1. heat a small piece of charcoal on flame till it becomes red hot. with the help of tongs, keep on turning the charcoal piece so that it evenly burns.
  2. keep the red hot charcoal in a small bowl.
  3. pour 1/2 teaspoon oil on the charcoal.

  4. immediately keep this bowl on top of the dal makhani.
  5. cover for a minute and allow the charcoal to infuse its smoke in the dal makhani. i always keep for one minute.

  6. serve punjabi dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, chapatis or steamed rice.

recipe notes

if cooking the beans in a pot, it may take from 45 minutes to 1 hour.


how to make dal makhani recipe restaurant style :

1. soak both ¾ cup whole urad dal (whole black gram) and ¼ cup rajma/kidney beans overnight in enough water for 8 to 9 hours. drain them well. here’s a pic of soaked whole urad dal and rajma.

2. rinse the urad lentils and rajma legumes a couple of times in water.

3. drain well and then add them in a pressure cooker.

4. add 3 cups water and stir well.

5. pressure cook for 18 to 20 whistles on a high flame, till both the whole urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more. the urad dal should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the urad dal with a spoon or with your fingers to check the doneness. the same rule applies for rajma too. keep the cooked beans aside. both the urad dal and rajma beans have to be fresh. if they are old or close to their expiry, they take a lot of time to cook.

6. here’s both the rajma and urad dal cooked and softened.

7. in a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped. no need to blanch the tomatoes.

8. blend to a smooth puree. keep aside. you can also use store brought 1 cup tomato puree instead of blending the tomatoes.

9. in a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.

10. add the whole spices – ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/indian bay leaf. saute till the spices become aromatic.

11. then add ½ cup finely chopped onions.

12. stir and saute the onions on a low flame often.

13. saute the onions till they become light golden.

14. then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.

15. add 1 tsp chopped green chilies and stir for a minute.

16. then add the tomato puree.

17. stir again.

18. add ½ tsp red chili powder.

19. then add about 2 to 3 pinches of grated nutmeg or nutmeg powder.

20. stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides. about 3 to 4 minutes on a low flame.

21. then add the cooked urad dal and rajma beans.

22. add the remaining stock. add 1 cup water or more if required.

23. stir very well and simmer the dal makhani uncovered on a low flame.

24. keep on stirring often, so that the lentils don’t get stuck to the bottom of the pan. the lentils become viscous and start to stick at the bottom if not stirred. mash a few lentils too while stirring.

25. once the dal makhani has begun to thicken, add salt as required.

26. stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. the longer you keep dal makhani to simmer, the better it tastes. the lentils become creamy, viscous and the consistency of the dal will keep on thickening as you simmer. i kept for about an overall 25 minutes on a low flame. do keep on stirring at intervals.

27. when the gravy has thickened enough, then add ¼ to 1/3 cup cream. punjabi dal makhani is not too thick or too thin. it has a medium consistency with a viscosity coming from the thoroughly cooked lentils.

28. stir the cream very well. then switch off the flame.

29. now add ¼ tsp kasuri methi, crushed. stir again. cover and keep the dal makhani aside, if you are  proceeding to the dhungar method. or else you can serve punjabi dal makhani straight away.

30. heat a small piece of charcoal on flame till it becomes red hot. with the help of tongs, keep on turning the charcoal piece so that it evenly burns.

31. keep the red hot charcoal in a small bowl.

32. pour ½ to ⅔ tsp oil on the charcoal. the hot piece of charcoal would begin to smoke as soon as you pour oil on it.

33. immediately keep this bowl on top of the dal makhani.

34. cover with a lid tightly for one minute and allow the charcoal to infuse its smoke in the dal makhani. i usually keep for one minute.

35. serve punjabi dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, parathas, kulcha, phulkas or aloo paratha or steamed rice.




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This post was last modified on May 11, 2018, 1:55 pm

    Categories Dal RecipesDinner RecipesFestival RecipesKids RecipesNorth Indian RecipesPopular Indian RecipesPunjabi Recipes

View Comments (368)

  • Hi Dassana,
    It's been a while and I see your website is improving. Just to let you know that I'm still cooking with you by my side, and so I have a question.
    What do you think about using smoked paprika in this recipe instead of, or along with, the Kashmiri chilli powder? I'm thinking it may be a good way to get the smokiness instead of using Dungar? If it's doable then can u advise on how much to use? Thanks as usual..Rohit.

    • thats nice to know rohit. you can use smoked paprika. yes some smoky flavor will get in the dish. you can use 1/2 teaspoon of smoked paprika and 1/4 to 1/2 teaspoon of kashmiri red chili powder. you can also add 1/4 teaspoon of smoked paprika and 1/4 to 1/2 teaspoon of kashmiri red chilli powder. try adding less first and check the results. if you feel more smokiness is required, then you can always add the paprika later.

      • Just to let u know this worked well. I doubled the recipe as am cooking for several people. Used 1 tsp of smoked paprika. Didn't use any chilli powder as there are no truck wallahs stopping by my dhabba.
        The result is awesome and I have to remind myself not to eat too much at once....we know, shall we say, just how deadly this daal can be in the fibre department..

        • Thanks Rohit for letting me know. i am sure this will help other readers also who wants to double the recipe. Dal makhani taste well next day but becomes more difficult to digest also. But its so tempting that you feel like keep on eating. try the slow cooker dal bukhara recipe also with naan.

  • I made it today for dinner in double quantity n served it with cocumber raita n jeera rice. The dal was so temting and yummilicious that I ate 2 bowls?. I have refrigerated it for tomorrow's lunch coz I just love its aroma n taste which keeps me longing for more.

    • thanks anjali for the feedback. i do agree that dal makhani is so good that we also have the dal more when i make this recipe.

  • Was in myind from a very long time to make this and finally tried ur recipe!
    Classic - just one word to describe :)

  • I see in the instructions to 'add the remaining stock'. I didnt see stock in the ing. can you please clarify? I know i made this one about a year ago and it was amazing but now im a little lost! Thanks

    • the stock is the stock in which the beans were cooked. thats why i have not mentioned it in the ingredients list.

  • hi dassana,thank you soo much for all your great recipes that all came out amazing for me.
    one question for this daal
    how does the color turn reddish at the end?
    ..as mine doesnt become like this (i have gone through all the steps)

    • thanks mahsa. it could be due to the first the quality of tomatoes. if the tomatoes have a nice deep red color, some of it does come in the dal. also using kashmiri red chili powder or deghi mirch gives a nice red color.

  • Thank you for detailed instructions. Following this recipe I was able to cook it is almost like we find in the best restaurants. This was the first time I cooked daal makhani.

  • Hi, can this daal be cooked with half split urad daal? Will it taste same and will the cooking time and cooker whistle (15-20 whistle) be same as for whole urad daal?

    • you can prepare with half urad dal. with half split urad dal, the taste will be different. the cooking time will also reduce. so it can take 8 to 10 whistles.

  • I am new to cooking. I don't know how to measure something by teaspoon or cup. I have a digital weighing scale so I can measure in grams. Is there any special cup and spoons for measuring? please reply.

  • The very first recipe I tried is this one Dal makhni from ur blog.. it turned outt sooo delicious that I got credit from family.. my husband was soo happy as it is his favorite dish.. then I keep on trying ur recipes n gaining confidence on myself that now I m ready to prepare anything from this for any guests or potluck without hesitation. Thank you sooo much Dassana for such an awesome blog. God bless u for ur hard work .

    • thanks a lot pooni. so nice to read your comment. thanks again for this encouraging comment and for your kind wishes.

  • Hi Dasanna ,

    I always try your recipes and it always turns out good .

    I tried out dal makhni yesterday and we loved it :)

    I have personal liking for chinese food (veg) and I keep trying various dishes at home, but till now I haven't got the restaurant style taste right ..
    Wondering what could be the reason ...though I follow all the steps rightly ...including high flame cooking, chinese wok , branded sauces etc ..
    Can you please help ...thank you !!!

    • thanks avanti. its ajinomoto. outside they use liberally. also some sauces like fish sauce or shrimp sauce are used at times. even i use high heat if using an iron kadai and the taste comes close, but with only with respect to the stir frying of the veggies. only the veggies tastes like the veggies in restaurant style veg fried rice. but the rice does not. as i do not add ajinomoto. even if you add a pinch of ajinomoto, the taste will be different.

      one of my aunts use to make mean pulaos and fried rice and we always wondered why the taste used to be so different, than what we make at home. we asked her and she used to add maggi cubes. now maggi cubes does have ajinomoto (not sure if they removed ajinomoto from the cubes now). and the taste used to be too good. but for health's sake, i will not advise to add ajinomoto or maggi cubes.

  • One of my favourite vegetarian websites.you are the main inspiration for many of my trial cooking.have tried quite a few recipes from this site.plzz do publish uR own cookbook.love uR write-ups and pics....

  • Dassana! So delicious. And remarkable easy. Thank you so much for all your hard work! I made without the cream and it is still so amazing.

  • Hi Amit,

    I Followed ur receipe exactly and it came out to be awesome. Now , I have to make the same daal for 6 families. I'm really confused about the quantity and ratio of the ingredients as I haven't cooked in this large quantity ever. Can u please help me out.

    • namita, 6 families means exactly how many persons or individuals. also if dal makhani is served with naan or rotis than the serving per recipe is less as compared to if served with rice. depending on the number of individuals and the serving portion, you can easily increase the ingredients proportionally. this recipe serves 4 if served with rice. but if served in bowls for rotis or naans, then the proportion will be easily 6 to 7. while increasing the proportions, just add very less kasuri methi. do not increase kasuri methi proportion exactly. keep it a bit low. eg if you triple the recipe, then instead of adding 3/4th teaspoon kasuri methi, you can add 1/2 teaspoon kasuri methi.

  • Hi dassana, your recipes are awesome and delicious. I have tried many of your recipes. And all came out well. The aroma of whole spices used in the recipes increases the appetite of not just my family members, but also of our neighbors. Thanks and keep it up.

  • Hi! Looks awesome! Would you know how to translate the cooking time if cooking in a slow cooker? Should I first do the masala, then add the beans and let it cook? Or cook beans separately?

    • anuradha, i have no idea as i have never used a slow cooker. so i will be unable to help you in this regard.

  • Hi . Love almost all your recipes. Can I add something. My mother used to add. Around a cup of milk after a few whistles and then give the rest of whistles. It does wonder to the texture and reduces requirement to f cream

    • thanks bhawna for sharing your mom's tip. agree that milk will help in good taste and also reduce the addition of cream. will try.

  • Hi Dassana! What if I soak the lentils for 3-4 hours. Will there be any difference other than more cooking time?

    • rupal, i would suggest to soak the lentils in warm or medium hot water for 3 to 4 hours. this way the lentils will get soaked well and also take less time than if soaked in water at room temperature.

  • Hello Dassana,
    I tried many recipes ,and almost all came out very tasty..My daughter loved all of them...Thanks a ton for sharing all d recipe...Kudos to u

  • Hello Dasssana, Yesterday I made Puran Poli and today I made Dal Makhani. It turned out the best. I'm not only happy for myself, but happy for you too, because I'm putting to use your teachings.
    Question: Do I need to crush Black Cardamom and Green Cardamom a bit before I fry them in butter?
    Thanks!

    • thank you much venkata. i am also feeling good reading your feedback. no need to crush them. just add them whole. if you crush them, then especially powdered black cardamom will give a strong aroma in the dal makhani.

  • Ur all recepies are mouth watering .... Your hardwork is real appreciated. I love Ur all recepies!!!
    It's very easy to understand n to make also..

  • Hi dassana,

    I just loved your recipes. Many a times I cooked after reading your recipes and it makes my day special with a good flavoured and tasty dish. Thanks a lot

  • We prepared Dal Makhani yesterday !! It was AWESOME....Fantastic....Too Good.... Thank you so very much for sharing. We will cook Kadhai Paneer today.

    Bet Regards
    Sharat

    • thanks sharat for sharing the feedback on dal makhani recipe. glad to know. hope the kadai paneer recipes also goes well.

  • Hi,
    I love all your recipes, they all are 5 star ones. Im such a big fan of all your food and I'm really thankful to you for making life so easy, There isn't a single person who hasn't appreciated my food (I.E: your recipe) and i have gotten all my friends hooked on to your application. Thank you so much.

    • Welcome Riddhi. Glad to know this. Thanks for your appreciation and positive feedback.

  • Great recipe!

    A hint for anyone with access to dried mexican peppers: For that dhungar flavor, I've found a decent alternative is to use morita peppers. They're similar to chipotles in that they're smoked jalapeno peppers, but they're smoked with a different method that leaves them with that fresh charcoal flavor. As a bonus, they're less harshly dried, leaving them with a nice fruity pepper flavor that melds very well with the tomatoes

    • Thanks Michael L for sharing this suggestion. I am sure it will benefit many readers.

  • Thank you mam for the recepie. I didnt use cream or coal method but still everybody in the family praised about the tasty dal. The credit also goes to u n ur detailed recepie.

    • Welcome Pooja. Thanks for your positive feedback and kind words. Do try some more recipes.

  • Hi Dasana,
    My husband has been following your recipe and preparing daal makhani from last one and a half years. It turns out really well each time and is quite popular also :) Thank you so much for wonderful recipes !! Keep sharing :)

    • Welcome Shaily. Glad to know this. Thanks for sharing positive feedback on dal makhani recipe.

  • Hi. Loved your Dal Makhani recipe. I will try it soon! I have one question - do I need to add garam masala or it is not essential in this recipe that you have written? Thanks a lot for sharing such wonderful recipes!

    • thanks pooja. garam masala is required in this recipe. the whole spices give a really good flavor. if you do not want to use whole garam masala, then add garam masala powder (about half a teaspoon) at the step where kasuri methi is added.

  • hi Mam today i cooked dal makhni for the very first time and it was awesome.....Thanks so much.... The way u describe ur recepies is marvelous ..u made cooking so easy and tasty.......keep rocking....once again thanks......:-)

    • Welcome Ashish. Glad to know that you liked the dal makhani recipe. Do try some more recipes.

  • This looks awesome. I'm going to try this. It looks like you have really tested this recipe. The charcoal idea is amazing. In the winter, I could cook this outside on the grill with charcoal. Ha ha ha.

    I have a question about the pressure cooker. You say to cook for so many whistles. But my pressure cooker doesn't make any whistling sounds. And I am unfamiliar with that technique. About how many minutes should I cook the beans?

    • thank you pamela and having dal makhani is winters is great. you can cook for about 15 to 20 minutes.

  • Hi,
    I've been living in India for a year and I'm desperately trying to reproduce the taste of India. Everything I found in North America or Europe is never spicy enougth.

    Is this receipe adapted to North America/Europe ? Should I double (tripple ?) the spices to try get closser to the Indian version ?

    Thanks

    • nicolas, this recipe is not adapted to north america or european standards. none of the indian recipes on the website are adapted to north american and european tastes. there is no need to double or triple the spices. doubling or tripling them will give too much aroma of the spices and will unbalance the flavors as well as aroma in the dish.

  • Where is your feet????? where is it? where where

    I'm a movie buff! I'm sure you could figure that out :)

    I never cook but today i did
    Oh god....it turned out sooooooooooooooooo welll... allll thanks to you

    Thank you ... :)

    • welcome payal. thanks for your kind words. glad to know that you liked this dal makhani recipe. do try one more recipe before you watch the next movie !!!

  • Love your style of cooking !! I am a big foodie plus I love cooking - I have tried and followed lot of bloggers, big chefs and their recipes... but the dal makhani either was very creamy or had a strong Taste of spice. But your recipe is just perfect - the coal thing just brings up the flavour !! Thanks for sharing !!!

    • Welcome Purva. Glad to read this awesome feedback on makhani dal from a foodie. Do try some more recipes.

  • Hello !!
    I literally had a "Veg Recipes of India" dinner for my friends this weekend.
    I made your Dal Makhani, Tawa Paneer and the Creamy Corn Soup !
    Everything was excellent.
    I got tons of praises.
    Your recipes are precise and simple to follow. And of course the pictorial steps make life so much easier.
    Please keep up the fantastic work.
    - A delighted fan

    • Thanks Shruti for this awesome feedback and encouraging words. Glad to know that all recipes turned out great.

  • Awesome blog....loved every recipe...great job...keep doing good....we ll keep loving you...all the best...

  • This recipe has saved my life :) I've been dying to make a good dal makhani and have never made it before and I don't have anyone I could ask to share a good recipe as well. This has been a life saviour as it turned out perfect the first time (and I didn't event measure everything exactly). Will continue to make it for many more times to come I'm sure. Really, thank you for sharing this Miss Dassana and keep up the good work with this blog!

    • welcome parul. glad to know that you liked this punjabi dal makhani recipe. thanks for your appreciation. do try some more recipes from the blog.

  • *Love* this recipe, it's near perfect.

    I recently talked with the punjabi restaurant owner who makes my favorite dal makhani about it - Like Dassanna he emphasized that a long, slow simmer is key for the best flavor. He also gave me a great tip when I mentioned using heavy whipping cream (the most commonly available cream in the U.S.) - because of the higher fat content, you need much less of it. Since then, I've tried halving the cream (I make double batch and use only 1/4 cup) and it comes out perfectly. With too much cream, the flavor of the spices is muted and the dish is much less flavorful.

    A few notes for Americans who might try this recipe:
    - "Black lentils" from Whole Foods are (I think??) equivalent to urad dal and are much fresher than you usually find in indian sections in the U.S. from brands like Swad. The flavor of lentils is subtle but important for a good dal dish, in this recipe fresher makes a big difference
    - This recipe works great with an electric pressure cooker (aka insta-pot or instant pot) - The dal cooks perfectly in 11 minutes at high pressure. You can then add what you cook on the stovetop (step 21) into the pressure cooker in slow-cook mode on High for a long simmer.
    - As noted above, unless you can find "light cream," go a little easy at first on the cream (you can always add more) so as not to mute the flavor. It should function to bring together all of the flavors rather than be a flavor on its own

    • thank you michael. its great to ready your detailed suggestions and tips. i am sure it will help all readers. i agree on the heavy whipping cream that it does mute the flavor of spices. thanks again and happy cooking 🙂

  • Two questions:
    1) In step 22, what is the "stock" you refer to? (...add the remaining stock...)
    2) I bought Urid Dal ("black gram split, husked"). It's not black in color - should it be ok in this recipe?
    Thanks.

    • the stock i refer to is the liquid in which the beans were cooked initially. the black gram has to have the black husks on the. with the husked white black gram, do not make dal makhani. the texture as well as the taste will be different. instead you can use it to make south indian snacks like idli, dosa and medu vada. you can check this collection of 33 black gram dal recipes to get an idea - https://www.vegrecipesofindia.com/urad-dal-recipes/

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