Restaurant Style Dal Makhani

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Punjabi's all-time favorite, Dal Makhani, is a delicacy that has carved its niche on the menu cards of restaurants not only in India but world-wide. Luscious, silky, creamy and buttery, its absolutely a treat for any and every food lover. Whenever we are dining out, its a must on our tables apart from one of our other few favorite dishes like Kadhai Paneer, Punjabi Chholey and Kashmiri Dum Aloo. And in case, we are opting for some non-veg, it has to definitely one of Chicken Curry or Butter Chicken.

Coming back to Dal Makhani, I tried various versions of the same a couple of times, but was never able to get the texture and flavors as that of a restaurant. This time when we were holidaying in Phuket, at one of the North Indian restaurants, we happened to savor this flavorful Dal Makhani. Requesting the chef, telling him how awesome the dal tasted, he was kind enough to share his secrets for this delicacy. When I got back home and tried making the dal using his recipe, I was just amazed with the outcome. If you too, are curious to know the secret, just browse through the recipe below.


Restaurant Style Dal Makhani



INGREDIENTS

Whole urad dal (whole black lentils) - 1 cup
Rajma - 1/4 cup
Chana Dal - 2 tbsp
Finely chopped ginger - 2 tsp
Finely chopped garlic - 2 tsp
Black pepper corns - 4 to 5
Cloves - 3 to 4
Black cardamom - 1
Cumin seeds - 2 tsp
Butter - 3 to 4 tbsp
Fresh cream (I used Amul) - 1/2 cup
Salt - as per taste
Kashmiri Red chili powder - 2 tsp
Red chili powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Kasoori methi (crushed) - 2 tsp
Tomato puree - 1 cup
Water - 3 cups
Milk - 1 cup
Cooking oil - 2 tbsp


Restaurant Style Dal Makhani


METHOD

1. Thoroughly wash the dals and rajma about 3 to 4 times and rub between your palms so that the blackishness goes away.
2. Soak both the dals and rajma in sufficient water overnight.
3. Next morning, drain off the water and rinse it with fresh water. 
4. Now cook the soaked dal and rajma in pressure cooker along with 3 cups of water, a cube of salted butter, black cardamom, pepper corns and cloves for about 3 whistles on slow flame.
5. In the meantime, prepare the tempering; heat a tbsp of butter along with a tbsp of oil in a wok to which add, cumin seeds. Once the cumin splutters, add ginger and garlic. Saute well after which add Kashmiri red chili powder, normal red chili powder and tomato puree.
6. Cook the masala until oil starts floating on top. Now, add in salt and pour the tomato mixture in the cooked dal along with 2 tbsp of butter and a cup of milk.
7. Cook the dal covered on slow heat for 45 minutes to an hour. Once the dal is nicely thick, mix in the cream and season it with garam masala and crushed kasoori methi. Serve hot garnished with some more cream on the top.

Now, the trick for the restaurant flavor, place a small bowl with a burning charcoal piece drizzled with few drops of oil in the serving platter filled with dal. Cover it with a lid for about 5 minutes. Remove the bowl having the charcoal piece, just before serving. Your dal will be infused with an aromatic smokiness, making it utterly flavorful and delicious.


Restaurant Style Dal Makhani





Comments

  1. My Culinary JourneyMarch 20, 2020 at 7:47 AM

    Restaurant style dal makhni has truly turned out luscious, silky, creamy and buttery. It's definitely and absolutely a treat for every food lover as it transports you to food paradise.

    ReplyDelete
  2. PavaniMarch 22, 2020 at 8:17 AM

    That is such a creamy, hearty and delicious looking dal makhani. Thanks for this restaurant style recipe, will definitely try your version some time. Lovely pics.

    ReplyDelete
  3. IndfusedMarch 24, 2020 at 12:52 PM

    Love your dal makhni as it is healthy and yummy. Great photos too!

    ReplyDelete
  4. Bless My Food by PAYALMarch 24, 2020 at 1:37 PM

    Whenever we visit any restaurant for lunch/dinner, whatever be the rest of menu, but one thing is always there for sure...And that's daal makhni.
    Your's looking absolutely divine and wanna grab all.

    ReplyDelete
  5. Sandhya RamakrishnanMarch 26, 2020 at 7:57 AM

    I am a big fan of Dal Makhani and this looks delicious. Love the creamy texture and flavor of the urad along with the spices and all I need is some rice to enjoy it for lunch.

    ReplyDelete
  6. Mayuri PatelMarch 26, 2020 at 10:44 AM

    That's a very useful tip Anshu to get the authentic restaurant kind of flavour for dal makhani. So creamy and beautifully plated. Its my family's all time favorite. Now am off to look for some charcoal :)

    ReplyDelete
  7. jayashreeMarch 27, 2020 at 12:53 AM

    Dal makhani is the favourite at home, this one looks so delicious. I just need a few hot phulkas to finish it.

    ReplyDelete
  8. HayleyMarch 27, 2020 at 10:20 AM

    This is one of most cooked Punjabi dish in my home, rustic and wholesome just need some hot naan or roti and I'm happy!

    ReplyDelete
  9. SasmitaMarch 28, 2020 at 5:03 AM

    Ahaaaa !!! WHo can deny ?? with few hot paratha I am completly done with a bowl of this dal makhani .... such a much popular Indian side dish for most Indians for sure .

    ReplyDelete
  10. LathiyaApril 3, 2020 at 1:22 PM

    Wow, that daal makhani looks gorgeous and am so sure it taste fabulous.

    ReplyDelete
  11. GeethaApril 3, 2020 at 1:58 PM

    Dal makhani looks absolutely delicious and creamy. Trick to get the smoky flavour is so helpful to get the right flavour and taste.

    ReplyDelete

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