Dal Makhani (Restaurant Style)
Serves: 4–6 people
Ingredients (For the Dal)
- Whole urad dal – 1 cup
- Chana dal – ¼ cup
- Onion – 1, finely chopped
- Ginger – ½ inch (paste)
- Garlic – 6 cloves (paste)
- Green chilli – 1, finely chopped
- Whole red chilli – 1
- Tomato – 1 large, finely chopped
- Cinnamon (dalchini) – 1 small piece
- Black cardamom – 1
- Cloves – 2
- Mustard oil – 1 tbsp
- Salt – to taste
- Degi mirch powder – to taste
- Water – as required
Ingredients (For Tadka)
- Onions – 2 large, finely chopped
- Ginger – 1 inch (cut into thin strips)
- Garam masala – ½ tsp
- Red chilli powder – to taste
- Butter or fresh cream – 1 tbsp (for garnish)
Method
- Wash both dals thoroughly and soak them for 6–8 hours or overnight.
- Drain and transfer to a pressure cooker.
- Add onion, tomato, ginger paste, garlic paste, green chilli, whole red chilli, cinnamon, black cardamom, cloves, mustard oil, salt, Degi mirch, and 3–4 cups of water.
- Pressure cook until the dals are soft and well cooked (about 8–10 whistles). Simmer for 10–15 minutes for creamy texture.
- Lightly mash the dal and adjust water if needed. Simmer on low flame for 10–15 minutes.
For Tadka
- Heat oil or ghee in a pan.
- Fry onions until dark golden brown.
- Add ginger strips, garam masala, and red chilli powder. Sauté for a few seconds.
- Pour the tadka over the cooked dal and mix well.
Serving Suggestions
- Serve hot with naan, tandoori roti, jeera rice, or steamed rice.
- Top with butter or fresh cream for rich restaurant-style flavor.
- Serve with onion salad, pickle, and green chillies.
Tips
- Soaking the dals overnight helps them cook faster and become creamy.
- Slow cooking gives Dal Makhani its authentic rich flavour.
- Lightly mash the dal for a smoother texture.
- Use butter or cream generously for restaurant-style taste.
- Simmer the dal on low flame for the best results.