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.



⭐ 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


🛒 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


👩‍🍳 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.


📌 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!


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