Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, restaurant style dal makhani. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Restaurant Style Dal Makhani is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Restaurant Style Dal Makhani is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have restaurant style dal makhani using 23 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Restaurant Style Dal Makhani:
- Make ready For pressure cooking dal:
- Get whole black urad dal
- Get kidney beans / rajma
- Prepare water for soaking
- Make ready water, for pressure cooking salt to taste
- Prepare ghee / clarified butter
- Take For dal makhani recipe:
- Get bay leaf / tej patta
- Take large tomatoes, finely chopped
- Get ginger-garlic paste
- Get turmeric powder
- Prepare large onion, finely chopped
- Get coriander powder
- Take cumin powder
- Get kashmiri chilli powder, or as per your spice level
- Take water, or as required
- Prepare salt
- Prepare few coriander leaves, chopped
- Take ghee / clarified butter
- Make ready fresh cream, or as required
- Get For tempering:-
- Prepare hing / asafoetida
- Take kashmiri red chilli powder
Steps to make Restaurant Style Dal Makhani:
- Pressure cooking dal recipe:- - take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
- Add enough water and soak overnight or atleast for 8 hours.
- Rinse the dal in a running water and transfer into a cooker. add 3 cups of water.
- Also add some salt to taste.
- Close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.
- Dal makhani recipe: - in a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
- Then add finely chopped onions and saute till they change in colour.
- Once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.
- Now add chopped tomatoes and cook till they are soft.
- Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute.
- Once the masalas start releasing oil from sides, add cooked dal and give a good stir.
- Adjust the consistency by adding 1 cup of water or as required.
- Boil for 15 minutes or more till the dal absorbs flavour and turns thick.
- To get the creamy texture, add 2 tbsp of fresh cream.
- You can also skip or increase the amount of cream according to your preference.
- Top up with fresh coriander leaves.
- Tempering recipe: - heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing.
- Also add chilli powder fry for 2-3 seconds and immediately pour the tempering over dal makhani.
- Give a good mix to get bright colour and flavour.
- Serve dal makhani with jeera rice or garlic naan.
So that’s going to wrap this up for this special food restaurant style dal makhani recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!