Dal Makhani | North Indian Dal | Restaurant Style

Today sharing Dal Makhani a famous North Indian delicacy. A popular dal recipe which is originated from Punjab. For an authentic recipe of Dal Makhani two types of Dal are using such as whole black lentils and Red kidney beans. A fabulous creamy buttery gravy of  lentils which goes very well with any kind of Naan or Paratha or Rice. It is such one recipe which is must one treat for any north Indian occasion or ceremony.

This recipe is something special for me.Whenever I went to any north Indian restaurant.I always prefer to taste this Dal. It differs and a time consuming dal recipe. Still I always favor that one which has little smoky flavor in it.As per my knowledge this charcoal flavor gives a really Punjabi Tandoor taste which is the signature of any authentic Punjabi Dish.

As I do not have any tandoor at all so to bring this smoky charcoal flavor I used little trick. That is nothing what I explained in my Smoky Chicken Bharta Recipe. To repeat the same trick please visit my Smoky Chicken Bharta recipe. To the extreme I tried to bring the North Indian Restaurant Flavor,hope you will like it...Now check out the recipe...

Dal Makhani | North Indian Dal | Restaurant Style

Recipe by Nabanita Das

Prep time: 3 hrs
Cook time: 20 mins


Ingredients

• 1 Cup Urad Dal/Whole Black Gram
• 1/2 Cup Red Kidney Beans
• 1/3 rd Cup Split Bengal Gram
• 1 Medium Size Onion paste(boiled)
• 1 tsp Ginger Paste
• 2 tsp Garlic Paste
• 1 tsp Green Chili Paste
• 1 Cup Tomato Puree (blanched)
• 2 tsp Cumin Seeds
• 2 tbsp Coriander Powder
• 3 tbsp Dried Fenugreek leaves/Kasoori Methi
• 2 tbsp Tanddori Powder(Everest)
• 4 tbsp Butter
• 1 tbsp white Oil
• 1/2 Cup Fresh Cream
• 1 pcs Charcoal
• Salt to taste
• 1/2 Cup Coriander Leaves( Finely Chopped) (optional)

Cooking Directions

1. Soak all the dal for 3 hrs.
2. Pressure cook dals with little salt. Do not over cook. Some Grains should have to be seen. Mash a little.
3. Heat oil and 2 tbsp butter in a pan.
4. Add cumin seeds when crackles onion paste,garlic paste,ginger paste consecutively.
5. Add coriander powder,tandoori powder and Tomato puree and saute until oil comes out.
6. Add green chili paste and dried fenugreek leaves and cook for sometimes.
7. Add Dal and little warm water and mix well.
8. Add salt to taste.
9. Let it be cook for sometimes.
10. If you need more water to adjust consistency then add only warm water.
11. When done add fresh cream.

Note : Next step to bring the charcoal/smoky flavor.Please go to visit my Smoky Chicken bharta recipe.(follow the step by step pics method to get smoky/charcoal flavor).

Serve with :

1. Before serving add 2 tbsp butter and sprinkle fresh coriander leaves.
2. Serve with Butter naan or plain naan or any kind of chapathi/roti.

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