Introduction to Restaurant style Dal Makhni Recipe:

Restaurant style Dal Makhni, a treasured dish in Indian cuisine, is a velvety concoction of whole black lentils (Urad Dal) and red kidney beans (Rajma) harmoniously blended with aromatic spices and rich cream. This dish comes from the northern regions of India and has earned its place as a classic comfort food enjoyed by people around the world. The slow-cooked lentils and beans, infused with a symphony of flavors, make restaurant style Dal Makhni a culinary delight that’s perfect for special occasions or whenever you are craving a hearty, soul-warming meal. Here’s a recipe that will guide you through creating this delectable dish in your own kitchen.

Ingredients for Restaurant style Dal Makhni Recipe:

For Cooking Lentils:

• 1 cup whole black lentils (Urad dal)
• 1/4 cup red kidney beans (Rajma)
• 4 cups water (for soaking)
• 4 cups water (for cooking lentils)
• 1/2 teaspoon salt

For the Restaurant style Dal Makhni Recipe:

• 3 tablespoons butter or ghee
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, pureed
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon Garam Masala
• 1/2 cup heavy cream
• Salt to taste
• Chopped cilantro (Coriander) for garnishing

Instructions for Restaurant style Dal Makhni Recipe:

Soaking and Cooking Lentils:

1. Begin by washing the black lentils and kidney beans thoroughly. Submerge them in 4 cups of water and allow them to soak for 6-8 hours or overnight.
2. After soaking, drain the water and transfer the lentils and kidney beans to a pressure cooker.
3. Add 4 cups of water and 1/2 teaspoon of salt to the pressure cooker. Cook on medium-high heat for 15-20 minutes until the lentils and beans are tender and fully cooked.
4. Once cooked, gently mash the lentils with the back of a spoon. Set aside.

Preparing the Restaurant style Dal Makhni:

1. In a generous pot, melt the butter or ghee over medium heat, infusing the kitchen with its enticing aroma.
2. Introduce the finely chopped onions to the pot, sauteing them to a golden brown hue, imparting a sweet and savory base.

Infusing Flavors with Spices:

1. Stir in the ginger-garlic paste, filling the air with its pungent essence, and cook for an additional 1-2 minutes.
2. The star ingredient, tomato puree, joins the medley, infusing a tangy richness that forms the heart of the dish. Allow it to cook for 5-6 minutes, until the mixture thickens and the luscious fat starts to separate.

Harmonizing Spices:

1. A symphony of spices joins the ensemble. Add cumin powder, coriander powder, turmeric powder, and red chili powder. Let the spices bloom and dance, enchanting the senses with their aroma and warmth.

Uniting Lentils and Spices:

1. Gently fold the cooked lentils and kidney beans into the fragrant spice mixture, creating a harmonious union of flavors that promises comfort in every spoonful.

Slow Infusion and Creamy Embrace:

1. Reduce the heat to a gentle simmer, allowing the flavors to meld during a patient 20-30 minute simmering process. Stir occasionally, tending to this savory symphony as it develops.
2. The crescendo of richness arrives with the addition of heavy cream and garam masala. Stirring them in, the dish takes on a luxurious creaminess, amplifying the indulgence.

Culmination and Garnishment:

1. Taste the creation, adjusting the salt and spices to your preference, as every great conductor perfects their symphony.
2. The finishing touch involves a sprinkle of freshly chopped cilantro (coriander), a burst of green freshness that crowns the masterpiece.

Final Conclusion for Restaurant style Dal Makhni:

Elevate your culinary journey with this Delightful & Restaurant style Dal Makhni recipe. As you savor each spoonful, you’ll experience the harmonious blend of textures and flavors that makes this dish a timeless favorite. Serve it with warm naan, fluffy rice, or crispy roti, and relish the comforting embrace of this classic Indian dish.