Typical Restaurant style dal makhani | How to make Typical Restaurant style dal makhani

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ByKajal Arora
Created on 25th May 2017
  • Typical Restaurant style dal makhani, How to make Typical Restaurant style dal makhani
Typical Restaurant style dal makhaniby Kajal Arora
  • Typical Restaurant style dal makhani | How to make Typical Restaurant style dal makhani (4 likes)

  • 0 reviews
    Rate It!
  • By Kajal Arora
    Created on 25th May 2017

About Typical Restaurant style dal makhani

A dish which is ordered by most of the people when visit to a restaurant.making it might look simple but it is a little tricky dish required some tips to get same taste and texture every single time

Typical Restaurant style dal makhani is a delicious dish which is liked by the people of every age group. Typical Restaurant style dal makhani by Kajal Arora is a step by step process by which you can learn how to make Typical Restaurant style dal makhani at your home. It is an easy recipe which is best to understand for the beginners. Typical Restaurant style dal makhani is a dish which comes from Punjabi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 5 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Typical Restaurant style dal makhani takes 30.0 for the preparation and 60.0 for cooking. The aroma of this Typical Restaurant style dal makhani make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Typical Restaurant style dal makhani will be the best option for you. The flavor of Typical Restaurant style dal makhani is unforgettable and you will enjoy each and every bite of this. Try this Typical Restaurant style dal makhani at your weekends and impress your family and friends.

  • Prep Time30mins
  • Cook Time60mins
  • Serves5People
Typical Restaurant style dal makhani

Ingredients to make Typical Restaurant style dal makhani

  • Urad Dal: 1/2 cup
  • Rajma : 1/4 cup
  • Chana dal: a handful
  • Salt: 1.5 tsp +1/2 tsp
  • Full fat milk:1/2 cup
  • Ginger: 1"piece
  • Green chilli :1
  • Onion:1(medium)
  • Tomato puree:1/2 cup
  • Butter:1/2 cup
  • Desi ghee:2 tbsp
  • Ginger garlic paste :1 tbsp
  • Bay leaf :1
  • Black cardamom :1
  • Clove:3-4
  • Cinnamon :1
  • Coriander powder :3 tsp
  • Red chilli powder :1/2 tsp
  • Kashmiri mirch :1 tsp
  • Aamchur(mango powder) :1/2 tsp
  • Garam masala:1/2 tsp
  • Kasoori methi:2 tsp
  • Cream:1/2 cup

How to make Typical Restaurant style dal makhani

  1. Soak dal separately for 7-8 hours
  2. Pressure cook chana dal with one cup of water and whole spices for 4-5 whistles and let it depressurize naturally
  3. Mash chana dal with a potato mash completely
  4. Add soaked Urad dal, rajma, salt and 2 cup of water and cook for 10-12 whistles and depressurize naturally
  5. Take 1/4 of this dal let it cool a little and make a smooth and creamy paste out of it ( l grind it with some ice cubes)
  6. Add slit green chilli, ginger julienne and dal paste to the rest of dal along with a cup of water and cook it on low for about 25-30 minutes stir it occasionally
  7. In the meantime prepare tempering. Take ghee in a pan add onion paste and sauté till golden brown
  8. Add ginger garlic paste and cook until raw smell goes off.Add tomato puree and cook for another 2-3 minute
  9. Add ground spices like red chilli powder, coriander powder, kashmiri mirch, saunth powder amchur cook till oil separates
  10. Add 1/4 cup of water and milk and cook for 5 minutes
  11. Dal might have been creamy till now
  12. Add cooked dal into the tempering and let it simmer on low flame till it reduces to 3/4 th. Say about 10-12 minutes
  13. Roast Kasoori methi on tava and crush with hands.for an awesome aroma
  14. Add butter, garam Masala, Kasoori methi come the lid for 5 minutes and cook on slow or till you get the desired consistency
  15. Switch off the gas and after a minute or two add cream
  16. Serve hot.
My Tip: Mashing of chana dal is an essential step for a creamy texture.

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