dal makhani restaurant style , how to make dal makhani

Dal makhani restaurant style , how to make dal makhani could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 4 servings with 311 calories, 12g of protein, and 17g of fat each. For $3.55 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Veg Recipes of India requires fenugreek leaves, green cardamoms, cream, and cream. 3484 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 9 hours. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. Users who liked this recipe also liked dal makhani dhaba style, how to make dal makhani, Dal Makhani – Restaurant style, and Dal Makhani , How to make Punjabi Dal Makhani.

Servings: 4

Preparation duration: 480 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 small to medium tej patta/bay leaf

1 black cardamom

1 inch cinnamon

¼ to 1/3 cup low fat cream, 25% to 30% fat

½ tbsp low fat cream for garnish

½ tsp cumin seeds

¼ tsp kasuri methi/dry fenugreek leaves, crushed

2 tsp ginger garlic paste or 6 to 7 garlic + 1 inch ginger, crushed to a paste in mortar-pestle

2 to 3 green cardamoms

2 to 3 pinches of nutmeg powder or grated nutmeg

1 medium onion or 50 grams onion or ½ cup finely chopped onions

¼ cup rajma, 40 grams

½ tsp red chili powder

salt as required

3 tbsp butter, salted or unsalted

2 large tomatoes or 200 grams tomatoes, pureed or 1 cup tomato puree

¾ cup whole urad dal, 140 grams

3 cups water for pressure cooking, 750 ml

1 cup of water or add as required

1 small piece of charcoal

½ to ⅔ tsp oil

Equipment:

pressure cooker

blender

tongs

bowl

frying pan

Cooking instruction summary:

soak both cup whole urad dal and cup rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight. later drain them well.rinse both the lentils a couple of times in water.drain again and then add them in a pressure cooker. add 3 cups water and stir well.pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about cup water again and pressure cook for 4 to 5 whistles more. the urad dal should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the urad dal with a spoon or with your fingers to check the doneness. the same rule applies for rajma too. keep the cooked beans aside.in a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped.blend to a smooth puree. keep aside. you can also use ready 1 cup tomato puree instead of blending the tomatoes. no need to blanch the tomatoes while pureeing.in a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.add the whole spices - tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.saute till the spices become aromatic.then add cup finely chopped onions.stir and saute the onions on a low flame often till they become light golden.then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.add 1 tsp chopped green chilies and stir for a minute.then add the tomato puree and stir again.add tsp red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.then add the cooked urad dal and rajma beans along with the stock. also add 1 cup water or as required.stir very well and simmer the dal makhani uncovered on a low flame.keep on stirring often, so that the lentils don't stuck to the bottom of the pan.once the dal makhani has begun to thicken, add salt as required.stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. the longer you keep dal makhani to simmer, the better it tastes. i kept for about an overall 25 minutes on a low flame. do keep on stirring at intervals.when the gravy has thickened enough, then add to cup cream. dal makhani is not too thick or too thin. it has a medium consistency.stir the cream very well. then switch off the flame.now add tsp kasuri methi, crushed. stir again. cover and keep the dal makhani aside, if you are proceeding to the dhungar method. or else you can serve dal makhani straight away.heat a small piece of charcoal on flame till it becomes red hot. with the help of tongs, keep on turning the charcoal piece so that it evenly burns.keep the red hot charcoal in a small bowl.pour tsp oil on the charcoal.immediately keep this bowl on top of the dal makhani.cover for a minute and allow the charcoal to infuse its smoke in the dal makhani. the more you keep the pan covered, the more the dal makhani gets the smoky flavor. i always keep for one to two minutes.serve dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, chapatis or steamed rice.

 

Step by step:


1. soak both cup whole urad dal and cup rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight. later drain them well.rinse both the lentils a couple of times in water.drain again and then add them in a pressure cooker. add 3 cups water and stir well.pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about cup water again and pressure cook for 4 to 5 whistles more. the urad dal should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the urad dal with a spoon or with your fingers to check the doneness. the same rule applies for rajma too. keep the cooked beans aside.in a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped.blend to a smooth puree. keep aside. you can also use ready 1 cup tomato puree instead of blending the tomatoes. no need to blanch the tomatoes while pureeing.in a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.add the whole spices - tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.saute till the spices become aromatic.then add cup finely chopped onions.stir and saute the onions on a low flame often till they become light golden.then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.add 1 tsp chopped green chilies and stir for a minute.then add the tomato puree and stir again.add tsp red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.then add the cooked urad dal and rajma beans along with the stock. also add 1 cup water or as required.stir very well and simmer the dal makhani uncovered on a low flame.keep on stirring often, so that the lentils don't stuck to the bottom of the pan.once the dal makhani has begun to thicken, add salt as required.stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. the longer you keep dal makhani to simmer, the better it tastes. i kept for about an overall 25 minutes on a low flame. do keep on stirring at intervals.when the gravy has thickened enough, then add to cup cream. dal makhani is not too thick or too thin. it has a medium consistency.stir the cream very well. then switch off the flame.now add tsp kasuri methi, crushed. stir again. cover and keep the dal makhani aside, if you are proceeding to the dhungar method. or else you can serve dal makhani straight away.heat a small piece of charcoal on flame till it becomes red hot. with the help of tongs, keep on turning the charcoal piece so that it evenly burns.keep the red hot charcoal in a small bowl.pour tsp oil on the charcoal.immediately keep this bowl on top of the dal makhani.cover for a minute and allow the charcoal to infuse its smoke in the dal makhani. the more you keep the pan covered, the more the dal makhani gets the smoky flavor. i always keep for one to two minutes.serve dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, chapatis or steamed rice.


Nutrition Information:

Quickview
115k Calories
1g Protein
9g Total Fat
7g Carbs
1% Health Score
Limit These
Calories
115k
6%

Fat
9g
14%

  Saturated Fat
5g
35%

Carbohydrates
7g
2%

  Sugar
1g
1%

Cholesterol
22mg
8%

Sodium
67mg
3%

Get Enough Of These
Protein
1g
4%

Manganese
0.67mg
33%

Vitamin K
9µg
9%

Fiber
2g
9%

Vitamin A
380IU
8%

Vitamin C
5mg
6%

Iron
1mg
6%

Folate
20µg
5%

Magnesium
19mg
5%

Copper
0.1mg
5%

Potassium
139mg
4%

Calcium
35mg
4%

Phosphorus
33mg
3%

Vitamin B6
0.06mg
3%

Vitamin B1
0.04mg
3%

Vitamin E
0.41mg
3%

Zinc
0.37mg
2%

Vitamin B2
0.03mg
2%

Vitamin B3
0.24mg
1%

Vitamin D
0.16µg
1%

covered percent of daily need
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