Restaurant Style Dal Makhani | Punjabi Maa Ki Dal | Punjabi Style Makhni Dal

Dal makhani aka ‘maa ki dal’ is known for its silky, melt-in-mouth texture and the classic and aromatic flavors. In simple words, I can say that this is one of the most exotic recipes from the Punjabi cuisine.

Print full recipe here: https://www.mygingergarlickitchen.com/restaurant-style-dal-makhani-punjabi-maa-ki-dal-video-recipe

Serves: 6

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Ingredients:
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*For Dal:
Whole black gram /sabut urad – 1 cup
Red kidney beans / rajma – 1/4 cup
Bay leaf – 1
Black cardamom / Badi Elaichi – 2
Chopped onions – 2 tbsp
Ginger, grated – 1 tsp
Garlic, grated – 1 tsp
Salt to taste

*For Tempering:
Butter – 3 tbsp + (1 tbsp, optional)
Cumin seeds – 2 tsp
Ginger, crushed – 1 tsp
Garlic, crushed – 1 tsp
Onion, chopped – 1 large
Red chili powder 1 teaspoon
Tomatoes, chopped – 2 medium
Coriander powder – 1 tbsp
Red chili powder – 2 tsp or as per taste
Garam masala powder – 1/4 teaspoon
Whole milk – 1/2 cup or fresh cream 3 tbsp
Kasuri methi – 2 tbsp

*For Serving:
Fresh Cream
Coriander leaves

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Instructions:
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1. Rinse and soak sabut urad and rajma overnight in 5 cups of water.

2. Drain and rinse again.

3. Boil sabut urad and rajma in 3 cups of water with salt, ginger, garlic, onion and pressure cook for 8-1o whistles or till both the dals are soft and cooked completely.

4. Let the pressure come off and open the lid to see if the rajma is totally soft. Mash the dals with the back of a ladle. (You might need to pressure cook for 3 to 5 whistles more if the dal is not cooked).

5. Heat 3 tbsp of butter in a pan and add cumin seeds.

6. When they start to splutter, add ginger, garlic, and onion and sauté till they become golden in color.

7. Add tomatoes and sauté for 3-4 minutes.

8. Now add red chili powder, coriander powder, garam masala powder and sauté till the tomatoes are cooked.

9. Add this tempering to the cooked dal. Mix well and cook on high for 2 minutes.

10. Add milk/cream and 1/4 cup of water and stir well.

11. Cook on low heat for about 15-20 minutes. Keep on stirring occasionally to make sure that dals don’t stick to the bottom of the pan. (Add more water if you think dal is too thick).

12. Add Kasuri methi and 1 tbsp of the butter and cook for 2 more minutes.

13. Dal should be really soft and well blended. Turn off the heat and garnish with fresh cream and coriander leaves.

14. Serve hot with Naan, paratha or chapati.

#dalmakhani #punjabifood #restaurantstylefood

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