Daal Makhni, a creamy and hearty lentil dish, is one of India’s most beloved comfort foods. Known for its rich, buttery texture and delicious depth of flavor, it’s often a staple at celebrations and special dinners. If you’re looking to recreate that classic restaurant-style Daal Makhni at home, follow this comprehensive guide to get the perfect result every time.
Ingredients You’ll Need
To make authentic Daal Makhni, start by gathering these ingredients:
- Whole black gram (urad dal) – 1 cup, soaked overnight
- Kidney beans (rajma) – ¼ cup, soaked overnight
- Onion – 1, finely chopped
- Tomatoes – 2, pureed
- Ginger and garlic paste – 1 tbsp
- Green chilies – 1-2, chopped
- Butter – 2 tbsp
- Fresh cream – 2 tbsp (for the rich, creamy texture)
- Spices: Cumin seeds, garam masala, red chili powder, turmeric powder, and salt to taste
- Kasuri methi (dried fenugreek leaves) – 1 tsp (for a smoky flavor)
- Fresh coriander – For garnish
Cooking Method
Step 1: Prepare the Lentils
- Drain the soaked dal and rajma, rinse thoroughly, and transfer them to a pressure cooker. Add about 4-5 cups of water, salt, and a pinch of turmeric.
- Pressure cook the mixture on medium heat for around 5-6 whistles or until the lentils are soft and fully cooked. Mash the lentils slightly to help thicken the daal.
Step 2: Sauté the Aromatics
- Heat butter in a heavy-bottomed pan or kadhai. Add cumin seeds and let them splutter.
- Add the ginger-garlic paste and sauté until golden.
- Next, add chopped onions and green chilies, cooking until the onions turn translucent.
Step 3: Build the Flavor
- Add the pureed tomatoes and cook the mixture on medium heat until the oil separates. This step ensures a well-blended, smooth base.
- Add spices: red chili powder, garam masala, and salt as needed. Stir and cook for a few more minutes, letting the spices release their aroma.
Step 4: Add the Lentils and Simmer
- Pour the cooked dal and rajma into the pan with the masala mixture. Stir everything together and let it simmer on low heat for at least 30-40 minutes. Keep stirring occasionally, and add water if needed to achieve the desired consistency.
- Add a tablespoon of butter and cream to give the daal its signature creamy texture. This step is crucial for that restaurant-style richness.
- Finally, add crushed kasuri methi for a subtle, smoky flavor that elevates the dish.
Step 5: Finishing Touches
- Garnish with a swirl of cream and fresh coriander leaves before serving.
- Serve hot with naan, steamed rice, or roti for a complete meal.
Tips for the Perfect Daal Makhni
- Slow Cooking: Daal Makhni gets better with time. Slow-cooking for an extended period lets the flavors blend beautifully.
- Use Butter Generously: Butter adds richness, so don’t hesitate to use it.
- Smoky Flavor: For an extra smoky aroma, try the traditional ‘dhungar’ method, where a piece of hot charcoal is placed in the daal and covered with ghee.
Where to Find Premium Ingredients
- Amazon India for spices, kasuri methi, and quality lentils.
- BigBasket for fresh ingredients and dairy.
For more inspiration, check out Sanjeev Kapoor’s Daal Makhni recipe or Indian Food Network for detailed video guides.
Enjoy mastering Daal Makhni, and let this beloved Indian dish bring warmth and flavor to your table!
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