Imagine the cozy vibes of your favorite Indian restaurant brought right to your kitchen – that’s the allure of restaurant-style Dal Makhani. 

But who says you have to wait for your next dining-out excursion to savor this creamy delight? Nope, not anymore!

Get ready to spice up your cooking routine with this easy-to-follow Dal Makhani recipe. No need to dial for takeout or brave the lines – cook on your own bringing the flavors of India straight to your table. So, roll up your sleeves, grab your apron, and let’s embark on a culinary adventure that’ll have you saying, ‘Forget takeout, I’ve got this!’ Trust me, once you taste the homemade goodness, you’ll wonder why you ever bothered with reservations. Let’s dive in and cook up some delicious memories!”

Today, we’re diving into the beloved Indian classic: Dal Makhani Recipe 

Join us on
this flavorful journey as we unveil the secrets to crafting the perfect
restaurant-style Dal Makhani in the comfort of your home.
 

Soak & Cook Dal & Beans:

1. Begin by soaking 250g of urad dal (black gram) along with half a cup of kidney beans (rajma) for 4-5 hours.
2. After soaking, drain and rinse the mixture thoroughly.
3. In a pressure cooker, add the soaked dal and rajma with 1.5 glasses of water. Cook on low flame for 6-7 whistles.
4. Check for softness; if undercooked, continue cooking for 2 more whistles until perfectly tender .

Puree Process:

1. Heat 1 tablespoon of butter (or oil/ghee) in a wok (kadhai) over medium flame.
2. Sauté 2 finely chopped onions until pink, then add ginger-garlic paste and
   continue sautéing.
3. Add 4 chopped tomatoes and cook for 5-7 minutes.
4. Once done, let the mixture cool before transferring it to a blender along with
   2 green chilies. Blend into a smooth puree.
5. Kudos ! Your puree is now ready. 

Cooking Dal Makhani:

1. In the same wok, add 1 tablespoon of butter (or oil/ghee) over low flame.
2. Add half a teaspoon of cumin seeds (jeera) and half a teaspoon of asafetida
   (hing). Fry until fragrant.
3. Pour in the prepared puree and mix thoroughly.
4. Sauté for 2-3 minutes, then add 1 teaspoon of red chili powder, salt to taste,
   half a teaspoon of coriander powder, and a quarter teaspoon of turmeric.
5. Allow the mixture to simmer for 12-15 minutes, letting the aromatic Indian
   spices infuse into the dish.
6. Once fragrant, add the softened mixture of urad dal and kidney beans.
7. Mash slightly and add 1 glass of water. Let it simmer for another half an hour.

Final Presentation of restaurant style dal makhani at home :

1. Stir in 2 tablespoons of fresh cream.
2. Add 1 teaspoon of dried fenugreek leaves (kasuri methi) and half a teaspoon of
   garam masala.
3. As the gravy thickens, garnish with finely chopped coriander.
4. Let the Dal Makhani simmer for an additional 5 minutes.
5. Finish off by adding 1 tablespoon of butter and covering with a lid.

Congratulations!
Your restaurant-style Dal Makhani, courtesy of Cook On Your Own, is now ready
to be savored. Pair it with naan, tandoori roti, plain chapati, plain rice, or
jeera rice for an unforgettable dining experience.
 

Unlock the flavors of India with our Best Indian Dinner Recipe – Dal Makhani !

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