Dal Makhani | Dhaba Style Dal Makhani Recipe | Healthy Dinner Recipe
Chapters
00:00 Introduction
01:17 Soak and cook urad dal
01:44 Preparing dal makhani
04:27 Preparing tadka
04:57 Plating
Ingredients for dal makhani
: 1 cup whole urad dal with skin on
: 3 cups water for boiling urad dal
: 4 tbsp desi ghee
: 1 tsp cumin seeds
: 1/2 tsp ajwain seeds
: 1/2 tsp hing
: 2 tbsp finely chopped garlic
: 1/2 inch ginger cut into juliennes
: 3 green chilies slit vertically
: 3 medium sized onions finely chopped
: 2 tomatoes finely chopped
: 1/4th tsp turmeric powder
: 1/2 tsp spicy red chili powder
: 1/2 tsp Kashmiri red chili powder
: 3/4th tsp garam masala
: Salt as per taste ( I used 3/4th tsp salt +1/2 tsp salt later after tasting)
: 3/4th tsp Amchur powder
: 1 tsp kasuri methi crushed in between your palms
Ingredients needed for tempering
:1/2 inch ginger cut into juliennes
: 1/4th tsp kasuri methi
: 1 tsp Kashmiri red chili powder
Steps
: Soak whole urad dal in water overnight for 6-8 hours
: Then cook urad dal in a pressure cooker for 3-4 whistles by adding 3 times the amount of water.
: Once the dal is cooked, discard the foam or froth that comes up to the surface.
:Then heat up ghee in a kadhai. Once the ghee is hot, add cumin seeds, ajwain, hing or asafetida, garlic and ginger and saute until garlic and ginger loses its rawness. Then add chopped onions and cook until they are soft and change to a golden brown color.
: Once you see onions start to release ghee, add chopped tomatoes and let them cook for another 3-4 minutes.
:Once you to see tomatoes start to release ghee, add turmeric powder, red chili powder and garam masala. Give it a good mix until the spices have cooked.
: Then add cooked urad dal along with the water used to cook the dal.
: Add salt and amchur powder and let the gravy cook at medium low flame for around 8-10 minutes until the gravy thickens up. The longer you slow cook the gravy, the more delicious the dal turns out to be.
: Then add some kasuri methi by crushing it in between your palms, give it a good mix and turn off the flame.
: Lets start preparing the tadka. Heat up ghee in a small container and once hot, add ginger and kasuri methi. Let ginger cook for around 15-20 secs. Then add Kashmiri red chili powder and immediately turn off the flame or else red chili powder may burn.
: Add this tadka into the dal. Dal makhani is now ready to be served.
:Dal makhani tastes great with Lachcha Paratha/plain rice or jeera rice.
Here is a link for Lachcha paratha recipe and Jeera rice if you want to check it out
Link for Lachcha paratha
Link for Jeera rice
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