Restaurant Style Dal Makhani Recipe with detailed photo and video recipe. A popular North Indian or Punjabi Cuisine creamy & rich dal recipe prepared with black urad dal and kidney beans. Unlike other lentil or dal recipes, this black-coloured dal is known for its creamy, rich and savoury flavoured texture. The texture of this makhni dal is achieved mainly by slow-cooking the lentils and kidney beans.
Restaurant Style Dal Makhani Recipe with step-by-step photo and video recipe. Dal makhani has always been of the favourite dal recipes coming straight from the rich and flavourful Punjabi cuisine. More often this dal recipe is served with plain rice or jeera rice, however, this can also be served with rotis and garlic butter naans. This creamy dal recipe has been hugely popularised by the migrating Punjabi community within India and across the globe.
Traditionally, dal makhni recipe is prepared using a slow cooking method either using a clay pot or tandoor oven. As matter of fact, the process begins with soaking urad dal and rajma overnight. Once it is soaked properly it is slowly cooked for hours so that it releases its butter which makes it a creamy and rich dal recipe. However, we do not have such luxury and resources and hence we always look for something economical and quicker option. Yet do not compromise on the authentic taste and texture of this recipe. One such method is using the pressure cooker which not only hastens the cooking process but also makes it creamy and rich. Having said that, slow cooking in a tandoor oven cannot be easily mimicked with just a pressure cooker. However, if you crave something like dhaba style or restaurant-style dal makhani, you should try this cooker recipe. You can easily serve it with a choice of rice or roti recipes. Let me know if this recipe matches your favourite restaurant’s taste.
Furthermore, some more related and additional tips, suggestions, and variants to Dal Makhani Recipe. Firstly, the first and essential step for this recipe is soaking the lentils and beans overnight. However, if you ever forget, you may try the canned lentil and kidney bean option. I am not a huge fan of it, yet it would save a lot of time. Secondly, for an authentic and earthly taste, prepare the dal in a clay pot or oven. I do not have access to it, so I have used my normal non-stick pan, but clay pots are highly recommended. Lastly, due to the combination of lentils and beans, the consistency may thicken once it is rested or loses its heat. You may add water and bring it to a boil so that it becomes thin. Also, if you feel it is too thin, you may boil and cook it for several minutes so that it gets thick again.