Welcome to the Tastes of India Podcast.
The Tastes of India is a Bi-Weekly Bilingual, (primarily Hindi) Indian recipe food podcast and Cookery Show on Tasty Indian Recipes.
This show has two segments:
In the first segment we bring to you stories from Indian culture that teaches you valuable lessons in life. We take these stories from fables, Indian epics, Mythological books and the stories that were passed on to us by our grandparents.
The second segment is all about tasty food. We bring to you tasty Indian recipes and show you how to cook these.
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In this episode of the tastes of india podcast we will be showing you how to make restaurant style dal makhani recipe
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Dal Makhani Recipe is a flavorful creamy dal recipe popular in North. Dal Makhani goes really well along with naan, paratha, roti or jeera rice.
Restaurant Style Dal Makhani Recipe
Dal Makhani is a North Indian recipe that is made using black lentils or, Urad dal. It gets its name because of the use of milk cream in it and hence the name “Makhani”.
Dal Makhani is a restaurant favorite for anyone in North India especially Delhi.
It goes really well with Butter Naan, Jeera Rice and Butter roti.
Restaurant Style Dal Makhani Recipe
Ingredients
- 1/2 cup Whole Black Urad Dal
- 1/4 cup Rajma
- 1/8 cup Chana Dal
- 1-2 Bay Leaf
- 1 Cinnamon Stick
- 1 Black Cardamom
- 4-5 Cloves
- 1/2 Cup Full Fat Milk
- 1- Inch Ginger Thinly Sliced
- 1-2 Green Chilli
To Temper
- 1 – Onion large size
- 1/2 cup Tomato Puree
- 1/2 cup Cream
- 1/2 cup Butter
- 2 tbsp Oil / Ghee
- 1 tbsp Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 3 tsp Coriander Powder
- 1/2 tsp Red Chili Powder
- 1 tsp Kashmiri Lal Mirch Powder
- 3/4 tsp Mango Powder
- 1/2 tsp Ginger Powder
- 1/2 tsp Garam Masala
- 2 tsp Dry Fenugreek Leaves
- to taste Salt
Instructions
- Soak some whole black lentil and rajma together for about 6 to 8 hours or overnight.
- Soak chana dal separately as well in a separate bowl overnight.
- Pressure cook chana dal separately for about 4-5 whistle on high flame. Once done let the pressure released on its own.
- Once chana dal gets cooked well, mash the chana dal properly.
- Add black cardamom, bay leaf, cinnamon stick, cloves and salt.
- Now add soaked black urad dal and rajma to it.
- Add an ample amount of water and pressure cook everything together for 10 to 11 whistle.
- Once done, let it open on its own.
- Now take out 1/4 quantity of cooked dal in a bowl and let it cool down. (leave the rest of the dal in the pressure cooker itself)
- Once it gets cold add the cooked dal in a mixer grinder and grind it until smooth.
- Now keep the pressure cooker on the stove again on a low flame.
- Add the ground paste of dal in it.
- Add some slit green chilli and roughly sliced ginger to it.
- Add some water and mix everything well and cover.
- Now cook for about 45-50 minutes on a low flame stirring in between.
- When you see that the bubbles are getting smaller and dal has reduced and thickened turn the flame off and let it cool down.
- By the time dal is getting cold make a paste of onion.
- Now take a bowl to add some coriander powder, mango powder, red chilli powder, Kashmiri red chilli powder, ginger powder and garam masala powder.
- Take a kadhai or a large pot, add some ghee or oil to it.
- Add the onion paste and cook them until it is well cooked.
- Add some turmeric powder and ginger garlic paste and cook well.
- Now add tomato puree and salt to it and cook until the oil starts separating from sides.
- Now add the ground spice mix and cook for few more minutes.
- Now add some milk and water and let it boil.
- Its time to add cooked dal and cover with the lid.
- Cook for about 15-20 minutes.
- Now add fenugreek leaves and butter to it. Mix well.
- It’s time to turn off the flame and add fresh cream.
