This is a very popular dish in most restaurants and usually is not served at home too much because this is more commonly found in North India. We are from Gujarat which is a bit more down south however we absolutely love this dish and always order it out when we get a chance.
The key to this recipe is making sure you have garam masala powder, look sooner or later if you are going to cook Indian food with us you will need a stash of this stuff as it will save your butt in every situation and make your food taste great. Check your local Indian grocery store or simply order it of amazon.
This recipe is the closest if not better than any restaurant you will have so you can definitely make your guests surprised. Shh.. don’t tell them where you got it from it is our little secret!
Ready? Let’s get started on the Restaurant Style Dal Makhani Recipe!
The night before you decide to cook this tastey dish you need to soak the urad dal over night. So take both the urad dal and rajma or kidney beans and soak them in water overnight.
The next day drain all the dal and kidney beans and rinse them a few times in water. Add these ingredients to a pressure cooker and add 3 cups of water and stir it in well. Pressure cook this on high flames until you get 18 to 20 whistles until both the lentils are thoroughly cooked and soft. IF they have not cooked by then add about 1/2 cup of water into the pressure cooker and cook for 4 more whistles. The urad dal and beans should be fully cooked and soft.
In a blender take the chopped tomatoes and blend to a smooth puree if you already have not done this.
Grab a pan and add the butter and melt it till it spreads on the bottom of the whole pan. Then add 1/2 teaspoon cumin seeds, 3 cloves, 3 green cardamom, 1 black cardamom, 1 inch cinnamon, 1 small medium bay leaf. Saute this until the spices start releasing their aroma.
Add the chopped up onions and cook on low flame until they become a light golden color, then add the ginger garlic paste, green chilies and stir for about one minute.
Next add the tomato puree and stir, then add the red chili powder, pinch of nutmeg and stir this very well on low to medium heat.
Now you should be ready to add the kidney beans and the urad dal with the stock. Add 1 cup of water if needed. Stir this very well until it starts to simmer then turn the flame down on a low flame. We want to cook it for a good 30 minutes on low flame so we can get the most flavor out that we can into this gravy.
By now the gravy should be thick so go ahead and the 1/4 cup of cream into this and stir it in very well and then turn the flame off. Then add the crushed fenugreek leaves and mix it in. This completes the Dal makhani, however if you want to get extra flavor continue to the next step.
Heat the charcoal piece on the stove until it becomes red hot and place it in a small bowl. Pour 1/2 teaspoon of vegetable oil on the charcoal and then quickly put this bowl inside the dal makhani pan and cover the entire pan. Keep it covered for 2 minutes so the charcoal smoke can flavor the dal makhani. (this is the restaurant secret!) .
Once complete serve the dal makhani with a garnish of cream on top and with warm naan, gluten free naan, roti, or rice. Enjoy, and tell us what you think in the comments below!