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Dal Makhani -Restaurant Style

 

 

At least some of you may relate to the story when I say I always wanted to prepare Dal Makhani, the restaurant style. I have lost count of the variations of recipes I tried. Nothing came close to what I tasted in restaurants. I had given up all hopes of making it at home when I chanced upon an article by Vir Sanghvi few years back. In the article he had also shared the recipe by Mohnish Gujral, the grandson of Kundan lal. Kundan lal was the person who invented Dal Makhani.

I reduced the quantity in a proportionate ratio and made the Dal Makhani. What I did extra was to use the charcoal trick, to infuse the smoky flavour into the gravy. My search for the perfect Dal Makhani ended there. This must be one of the most requested North Indian dish in our house. Hope you too like this recipe 🙂

Dal Makhani -Restaurant Style

At least some of you may relate to the story when I say I always wanted to prepare Dal Makhani, the restaurant style. I have lost count of the variations of recipes I tried. Nothing came close to what I tasted in restaurants. I had given up all hopes of making it at home when I chanced upon an artic
Cook Time 45 mins
Total Time 45 mins
Course Side Dish
Cuisine Indian
Servings 4 serving

Ingredients
  

  • 3/4 cup Black gram Whole
  • 3/4 cup Kidney beans
  • 1/2 cup Bengal gram lentils
  • 1 cup Milk
  • 1 cup Tomato puree
  • to taste Salt
  • 1 teaspoon Chili powder Red - (or more)
  • 1 teaspoon Cumin powder
  • 1 teaspoon Garam masala
  • 1/2 cup Cream
  • as required Butter

Instructions
 

  • Soak the black gram, kidney beans and bengal gram lentils overnight. Drain the water.
  • Pour 4 cups of water and salt and pressure cook on low heat. (4-5 whistles)
  • Add milk and cook till the milk is absorbed completely.
  • Add the tomato puree, cumin powder, chilli powder and garam masala.
  • Mix well and continue cooking on low heat for about 30 minutes or till the beans are cooked through and tender.
  • Add butter and cook for another 10 minutes.
  • Add cream and mix well. Switch off heat.
  • For the Smoky Flavour (Optional)
  • To give a smoky flavour to this dish, take a heat proof bowl and place on the cooked gravy.
  • Take a charcoal and heat on flame till red hot.
  • Carefully place the coal inside the heatproof bowl.
  • Pour a teaspoon of clarified butter/Ghee and immediately cover the dal makhani container with a lid or foil, making sure it is well sealed.
  • Leave it for about 5-10 minutes.
  • Remove the lid/foil.
  • Garnish with few drops of cream and serve hot.

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