Daal Makhani-Restaurant style
Daal Makhani-Restaurant style
Daal Makhani is a dish originating from the Punjab region of the Indian Sub-Continent. The primary ingredients are whole black Lentils (Urad Daal), Red Kidney Beans (Rajma), Butter and Cream. The dish gets its richness from the use of cream or butter.Unlike other Daal dishes, this is a more technical dish to cook but believe me the flavours are amazing. The texture, aroma and flavour of this Daal makes it absolutely the star dish and hence if you are looking to serve a vegetarian option at your party/gathering , then you should definitely have this dish on the menu.In Pakistan I have eaten this dish at a popular Restaurant called KBC, and I was so intrigued by its flavour and texture. Daal Makhani has gained much popularity in Pakistan and is being served at many Restaurants. I have added a smoky flavour to this Recipe which will really uplift the taste of the Daal Makhani. Also I have cooked it in a Handi, to get that earthy flavour infused in it. You may use any other dish if you don't have a Handi. My boys love this Daal and enjoy having it with hot Nans, Papad and some Kachumbar salad. So Daal lovers, if you want to take your Daal to the next level, this is definitely the dish for you!
Equipment
- Handi
Ingredients
- 1 cup Urad Daal Whole black gram
- 1/2 cup Red Kidney Beans Rajma
- 1/4 cup Oil
- 2 tbsp Ginger & Garlic paste
- 1/2 cup Onions Finely chopped
- 1 tsp Green Chillies Finely chopped
- 1 cup Tomato puree You may blend tomatoes for the puree
- 1 tsp Dried Fenugreek leaves Kasuri Methi
- 2 tbsp Cream
- 1 tbsp Butter
- Salt According to taste
Whole Garam Masala
- 1/2 tsp Cumin Seeds
- 3 Cloves
- 3 Green Cardamom Elaichi
- 1 Cinnamon stick (about 1 inch long)
- 1 Black Cardamom
- 1 Bay leaf
Powdered Spices
- 1/2 tsp Red Chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Corriander powder
- 1/2 tsp Nutmeg powder
Smoky Flavour
- 1 piece Coal Heat until it's red
- 1 tsp Oil
Garnishing
- Cream As required
- Butter As required
- Corriander (Chopped) As required
Instructions
- Soak the Urad Daal and the Red Kidney Beans overnight
- Now boil the soaked Urad Daal and the Red Kidney Beans until tender and easily mashable. You may use a pressure cooker to boil the Daal and the Kidney Beans.
- Strain the Daal and the Kidney Beans and keep aside. (Keep aside 1 cup of water for the gravy)
- In a Handi/ pot, heat the oil and add the whole Garam Masala until fragrant
- Add the Ginger & Garlic paste and stir well
- Now add the chopped Onions and saute until golden brown
- Add the chopped Green Chillies and saute for another minute
- Add the powdered spices and stir well
- Now add the Tomato puree and mix well until the gravy starts to bubble
- Transfer the Daal and the Red Beans to the gravy and mix well. Add the 1 cup of water that was kept aside previously from the boiled Daal/Red Beans
- Now turn the flame low and leave the dish uncovered
- Keep on stirring so that the Daal/Red Beans don't stick to the bottom of the dish
- Once it begins to thicken add the salt according to your taste
- Add another cup of water and keep stirring. The longer it is cooked on low flame, the more creamier it gets
- Cook for about 15-20 minutes and stir from time to time. Keep mashing some of the lentils while you are stirring to give the Daal some texture. You may add more water to get the desired medium consistency
- When the gravy thickens, add the butter and cream to it (The consistency of the Daal Makhani should be neither thick nor thin, it should have medium consistency)
- Mix well and then switch off the heat
- Add the dried fenugreek leaves (Kasuri Methi) and mix again
Smoking the Daal Makhani
- Place a foil in the middle of the Daal
- Add the burning coal the foil
- Pour the oil on the coal and immediately cover the dish so that the smoke is contained inside the dish
- Keep it covered for a minute, then remove the coal/foil and stir the Daal
Garnishing the Daal Makhani
- Garnish the Daal Makhani with butter, drizzle of cream and some Corriander before serving
- You may serve with hot Nans, Chapatis or Rice
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