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Restaurant Style Dal Makhani

Restaurant Style Dal Makhani

Swati
Learn how to make Restaurant Style Creamy Punjabi Dal Makhani with Black Lentils(Sabut Urad), Red Kidney beans(Rajma)
5 from 1 vote
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Prep Time 10 minutes
Cook Time 43 minutes
Soaking time for Lentils and Beans 6 hours
Course Main
Cuisine Indian, Indian North Indian, Punjabi
Servings 4

Equipment

  • Pressure cooker to cook dal
  • Pan to make onion tomato masala
  • Mixer Grinder
  • Knife
  • Ladle
  • Mortar Pestle
  • Measuring Cups and Spoons

Ingredients
  

  • 1 Cup Black Lentils/Sabut Urad
  • ¼ Cup Red Kidney Beans/Rajma
  • 1-2 Bay Leaves(Tej Patta)
  • small Cinnamon Stick(Dalchini)
  • 4-5 Black Peppers
  • 4-5 Cloves
  • 1-2 Green Cardamom
  • 1 Black Cardamom
  • Salt as per taste

Onion-Tomato Masala

  • ½ Onion or 1 small
  • 4 Tomatoes
  • 3-4 Garlic
  • ½" Ginger
  • 1-2 Green Chilli optional
  • 1 tsp Oil
  • 2-3 tbsp Butter
  • 1 tsp Cumin Seeds
  • 1 tsp Garam Masala
  • ½-1 tsp Red Chilli Powder
  • 2-3 tbsp Cream
  • 1 tsp Dried Fenugreek Leaves/Kasuri Methi
  • 2 tbsp Olive Oil when not using butter
  • 1 tbsp Tomato Sauce/Puree Store bought

Instructions
 

Boil/Cool Lentils

  • Wash nicely and soak Black Lentils and Red Kidney beans overnight or at least for 5-6 hrs.
    1 Cup Black Lentils/Sabut Urad, ¼ Cup Red Kidney Beans/Rajma
  • After the soaking time, wash it thoroughly by rubbing the lentils in running water.
  • In a pressure cooker, take the lentils and beans, salt and whole spices, add water. Water added should be double the amount of dal, as this dal soaks a lot of water.
    1-2 Bay Leaves(Tej Patta), small Cinnamon Stick(Dalchini), 4-5 Black Peppers, 4-5 Cloves, 1-2 Green Cardamom, 1 Black Cardamom, Salt
  • Cook dal in pressure cook on low flame for 30 mins.
  • When the pressure in cooker subsides, check for the doneness of lentils and beans, these should be soft and mushy.

Prepare Masala for Dal Makhani

  • Finely chop onions, make the paste of ginger, garlic and green chilli, chop tomatoes.
    3-4 Garlic, ½" Ginger, 1-2 Green Chilli, ½ Onion
  • In a pan, add a tsp of oil. When it is warm, add a tbsp of butter, when hot enough, add jeera(cumin seeds), let it splatter, add ginger-garlic-green chilli paste. Those who want to avoid butter, add oil.
    1 tsp Oil, 2-3 tbsp Butter, 1 tsp Cumin Seeds, 2 tbsp Olive Oil
  • When it starts turning light brown and gives the aroma add onions and fry till the onions are translucent. Switch off the flame.
  • Let the onions cool a bit, roughly chop tomatoes and grind tomatoes and fried onions to fine puree.
    4 Tomatoes
  • Add tomato puree in the same pan, and add a ¼ tsp sugar, to regulate the acidity of tomatoes.
  • For restaurant style dal makhani, add 1 tbsp of store bought tomato sauce/puree. Do not add tomato ketchup. This is optional, but adds a flavour to dal.
    1 tbsp Tomato Sauce/Puree
  • Cook the masala for 5-10 minutes then add garam masala and red chilli powder.
    1 tsp Garam Masala, ½-1 tsp Red Chilli Powder
  • Add a tbsp of cream to the masala and cook for another 2 minutes.
    2-3 tbsp Cream
  • Add onion tomato masala to boiled dal, mix well and lower the flame. Add water to adjust the consistency of dal. It should move freely when stirred with a ladle.
  • Add a tbsp of butter and cream again and simmer dal on low flame for at least 30 mins- 45 mins. Keep on stirring dal so that it doesn't burn at the bottom.
  • Dry roast 1/4 tsp of Dry Fenugreek leaves(Kasuri Methi), crush it finely and add to the dal mix well.
    1 tsp Dried Fenugreek Leaves/Kasuri Methi
  • When the dal is done, serve hot with Naans/Kulcha/Rice or any flatbread of your choice.
  • Add some more cream to more butter to it before serving.

Boil Dal in Instant Pot

  • Set the Sauté Mode on for 10 mins.
  • Add 1 tsp oil and 1 tbsp butter in inner pot.
  • When display shows HOT, add cumin seeds and other whole spices. Sauté for a few seconds or until cumin seeds crackle.
  • Add chopped onions and ginger garlic paste. Sauté till onions start turning translucent/ light brown.
  • Now add fresh tomato puree + tomato sauce. Cook for a few more seconds.
  • Then add garam masala and red chilli powder, mix well.
  • Add soaked dal, and salt. Add double the amount of water.
  • Close and seal the lid.
  • Set the pressure Cook Mode ON , set time for 30 mins.
  • When it is done, water for Natural Pressure Release.
  • Check dal and lightly roast dried fenugreek leaves and crush lightly and add to dal.
  • You can cook on SAUTE MODE on LOW, for few more minutes. Remember to stir dal, so that it doesn't burn at the bottom.
  • Serve it with more butter and swirl of cream with naan/any bread or rice.

Notes

Vegans can substitute oil in place of butter and cashew cream instead of dairy cream.
You can add 1/4 cup chana dal if you want. 
Cook Dal on slow flame for about 1 hr. if you are making for any special occasion. The longer this dal is cooked the more it tastes better. Keep a check on flame and keep on stirring it.
Adding 1 tbsp of tomato sauce/puree(store bought) gives a more restaurant like flavour. 
Do not over roast fenugreek leaves as it may taste bitter.
Keyword Restaurant Style Dal Makhani
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