Indian most tasty food daal makhni resepi
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🍛 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
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Creamy, rich, and full of flavor
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Made with whole black lentils (urad dal) and kidney beans (rajma)
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Restaurant-style taste, made at home
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Vegetarian & high in protein
🛒 Ingredients
Serves: 4 | Prep Time: 10 mins | Cook Time: 1.5 hrs (slow cook for best flavor)
Main Ingredients:
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1 cup whole black urad dal (black gram)
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¼ cup rajma (kidney beans)
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1 large onion, finely chopped
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2 tomatoes, pureed
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1 tbsp ginger-garlic paste
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2 tbsp butter
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2 tbsp fresh cream
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1 tsp cumin seeds
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1 bay leaf
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½ tsp red chili powder
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½ tsp turmeric
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1 tsp garam masala
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Salt to taste
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Fresh coriander (for garnish)
Optional (for smokiness):
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1 piece charcoal for Dhungar (smoke) method
👩🍳 Instructions – How to Make Dal Makhani at Home
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Soak & Cook Lentils:
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Soak urad dal and rajma overnight (8 hours).
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Pressure cook with salt and 3–4 cups water until soft (about 6–7 whistles).
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Prepare the Base:
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In a pan, heat butter. Add cumin seeds and bay leaf.
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Add onions and sauté until golden brown.
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Add ginger-garlic paste and sauté until raw smell disappears.
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Pour in the tomato puree. Cook until the oil separates.
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Add Spices & Cooked Lentils:
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Add turmeric, red chili powder, and garam masala.
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Add cooked dal and rajma along with their water.
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Simmer on low heat for 30–40 minutes, stirring occasionally.
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Finish with Cream & Butter:
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Add fresh cream and a bit more butter for a creamy texture.
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Adjust salt and consistency (add water if needed).
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Optional Smoky Flavor (Dhungar):
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Heat a small piece of charcoal until red hot.
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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.
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Serve Hot:
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Garnish with coriander and serve with naan, roti, or jeera rice.
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📌 Pro Tips
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Use full-fat cream and butter for authentic restaurant flavor.
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Slow simmering is key – the longer it cooks, the better it tastes.
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Leftover dal makhani tastes even better the next day!
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