Homemade Restaurant-Style Dal Makhani
Would you like to prepare restaurant-quality Dal Makhani at home? With this recipe, black lentils and kidney beans meet in a creamy and spicy sauce. Whether you're planning a special occasion menu or an ordinary dinner, this recipe will always be the star of your table. Let's get into the kitchen and try this delicious dish!
- 1 cup whole urad dal (black gram)
- 1/3 cup dried red kidney beans
- 2 bay leaves
- 1/8 teaspoon salt
- Water (amount may vary depending on cooking method)
- 2 teaspoons oil
- 1/2 teaspoon cumin seeds
- 1 black cardamom (partially opened)
- 2 green cardamoms (partially opened)
- 2 cloves
- 1 cup chopped red onion
- 5-6 cloves garlic (finely chopped)
- 1/2 teaspoon salt
- 1/2 inch ginger (minced)
- 1 hot green chili
- 2-inch cinnamon stick (split in half)
- 2 teaspoons Kashmiri red chili powder
- 1/2 to 1 teaspoon garam masala
- 4 ounces tomato puree
- 1/2 cup chopped tomatoes
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1/2 cup non-dairy cream
- 1/2 teaspoon dried fenugreek leaves
- 1 tablespoon vegan butter
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon water
- Cilantro
- More non-dairy cream
- Lemon juice
Soak the urad dal and kidney beans in water overnight, rinse well and drain.
If using a pressure cooker, cook the beans with bay leaves and salt in 2.5 cups of water for 50 minutes. For a regular pot, increase the water to 4 cups and cook for 1.5-2 hours.
Once the beans are soft, mash some of them with a spatula. This will help thicken the sauce.
Heat a pan, add oil. Add cumin seeds and other spices. Add onion, garlic, and salt, and cook until golden brown.
Slightly char the cinnamon stick over a gas flame and add to the onion mixture. Add spices, stir, then add tomato puree and chopped tomatoes.
Add the beans and simmer on low heat for 10-20 minutes. Then add cream or yogurt and cook for another 10-15 minutes.
In a small pan, melt the butter, prepare the spiced oil mixture, and pour over the dal.
Garnish with cilantro and lemon juice before serving.
Homemade Restaurant-Style Dal Makhani Cooking Tips
If you're short on time, you can pre-cook and freeze the beans. This way, the recipe will be ready faster. You can add an exotic aroma by using coconut cream instead of regular cream.
Nutrition Facts
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Volkan K.
3 weeks agoİlk kez Dal Makhani denedim, gerçekten çok lezzetli oldu! Hindistan esintilerini evde hissettirdi. 😊
İrem A.
3 weeks agoTarifteki tereyağını biraz azaltarak yaptım, yine de muhteşemdi. Sıradaki denememde kremayı arttırmayı planlıyorum.
Leyla K.
3 weeks agoMerhaba! Tarifteki mercimek yerine başka bir baklagil kullanabilir miyiz acaba?
Zeynep H.
3 weeks agoBaharat oranı bana biraz yoğun geldi ama sevenler için tam kıvamında olabilir. Yine de, damak tadıma uygun hale getirdim.
Sevgi T.
3 weeks agoAilem bu tarife bayıldı, özellikle de servis ederken üzerine eklenen taze kremayı çok beğendiler. 👌