Indian most tasty food daal makhni resepi

 

🍛 Authentic Daal Makhani Recipe – Restaurant Style at Home!

Craving a creamy and comforting North Indian dish? This authentic Daal Makhani recipe brings the rich flavors of restaurant-style dal straight to your kitchen. Slow-cooked with love and spices, it’s perfect for dinner parties or family meals.

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⭐ Why You’ll Love This Daal Makhani

• Creamy, rich, and full of flavor

• Made with whole black lentils (urad dal) and kidney beans (rajma)

• Restaurant-style taste, made at home

• Vegetarian & high in protein

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🛒 Ingredients

Serves: 4 | Prep Time: 10 mins | Cook Time: 1.5 hrs (slow cook for best flavor)

Main Ingredients:

• 1 cup whole black urad dal (black gram)

• ¼ cup rajma (kidney beans)

• 1 large onion, finely chopped

• 2 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 2 tbsp butter

• 2 tbsp fresh cream

• 1 tsp cumin seeds

• 1 bay leaf

• ½ tsp red chili powder

• ½ tsp turmeric

• 1 tsp garam masala

• Salt to taste

• Fresh coriander (for garnish)

Optional (for smokiness):

• 1 piece charcoal for Dhungar (smoke) method

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👩‍🍳 Instructions – How to Make Dal Makhani at Home

1. Soak & Cook Lentils:

   • Soak urad dal and rajma overnight (8 hours).

   • Pressure cook with salt and 3–4 cups water until soft (about 6–7 whistles).

2. Prepare the Base:

   • In a pan, heat butter. Add cumin seeds and bay leaf.

   • Add onions and sauté until golden brown.

   • Add ginger-garlic paste and sauté until raw smell disappears.

   • Pour in the tomato puree. Cook until the oil separates.

3. Add Spices & Cooked Lentils:

   • Add turmeric, red chili powder, and garam masala.

   • Add cooked dal and rajma along with their water.

   • Simmer on low heat for 30–40 minutes, stirring occasionally.

4. Finish with Cream & Butter:

   • Add fresh cream and a bit more butter for a creamy texture.

   • Adjust salt and consistency (add water if needed).

5. Optional Smoky Flavor (Dhungar):

   • Heat a small piece of charcoal until red hot.

   • Place it in a small bowl in the center of the dal pot, add a drop of ghee on top, and immediately cover the pot to trap the smoke for 2 minutes.

6. Serve Hot:

   • Garnish with coriander and serve with naan, roti, or jeera rice.

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📌 Pro Tips

• Use full-fat cream and butter for authentic restaurant flavor.

• Slow simmering is key – the longer it cooks, the better it tastes.

• Leftover dal makhani tastes even better the next day!