When it comes to hearty, flavorful dishes that warm the soul, a classic Dal Makhani recipe hits the spot every time. This beloved North Indian dish, usually found in traditional Indian restaurants, is a delicious combination of black lentils and kidney beans cooked with a rich and creamy tomato-based sauce. Recreating this restaurant-style Dal Makhani at home is easier than you might think, and the result is sure to impress your family and friends with its authentic flavors and comforting aroma.
**Dal Makhani Recipe Restaurant Style Swasthi S Recipes**
**Ingredients:**
– 1 cup whole black lentils (urad dal)
– ¼ cup red kidney beans
– 4 cups water
– 1 tablespoon ghee (clarified butter)
– 1 tablespoon oil
– 1 teaspoon cumin seeds
– 1 large onion, finely chopped
– 2 green chilies, slit
– 1 tablespoon ginger-garlic paste
– 2 large tomatoes, pureed
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– Salt to taste
– ¼ cup cream
– 2 tablespoons chopped coriander leaves for garnish
**Instructions:**
1. **Prepping the Lentils:**
– Rinse the whole black lentils and kidney beans under running water until the water runs clear.
– Soak the lentils and kidney beans separately in water for at least 4 hours or overnight.
– After soaking, drain the water and rinse the lentils and kidney beans once again.
2. **Cooking the Dal:**
– In a pressure cooker, combine the soaked and drained lentils and kidney beans with 4 cups of water.
– Pressure cook for about 15 whistles on medium heat or until the lentils are completely cooked and soft.
– Mash some of the lentils with the back of a ladle to thicken the curry consistency.
3. **Making the Dal Makhani:**
– In a separate pan, heat ghee and oil over medium heat.
– Add cumin seeds and allow them to splutter.
– Add chopped onions and green chilies, sauté until the onions turn golden brown.
– Stir in ginger-garlic paste and sauté until the raw smell disappears.
– Add the pureed tomatoes, red chili powder, turmeric powder, coriander powder, garam masala, and salt. Cook until the oil starts to leave the sides of the mixture.
– Pour in the cooked lentils and kidney beans along with any cooking water.
– Combine everything well and simmer for 15-20 minutes on low heat, stirring occasionally.
4. **Finishing Touches:**
– Stir in the cream and simmer for an additional 5 minutes.
– Adjust the consistency by adding more water if needed.
– Garnish with chopped coriander leaves before serving.
Enjoy your homemade enticing Dal Makhani, packed with robust flavors and velvety textures reminiscent of your favorite Indian restaurant. Serve this delectable dish with steamed basmati rice or buttery naan bread for a complete and satisfying meal that will transport you to the streets of India with every savory bite. Cooking this sumptuous Dal Makhani will not only fill your home with irresistible aromas but also create lasting memories with loved ones gathered around the table. So, roll up your sleeves, gather your ingredients, and dive into the world of authentic Indian cuisine right in your cozy kitchen.
