--Dal makhani restaurant-style recipe --

Today we are going to talk about Dal Makhani, you can also make it at your home. Whose recipes are very easy. Dal Makhani is also known as "MAA ki Daal". Now we know the story of dal makhani, what is the original story of dal makhani? The story of dal makhani or what is told that goes to the credit of dal makhani. Let's talk about dal makhani's story. There were three friends, whose names were Kundan Lal Jagi, Thakur Das Magu, Kundan Lal Gujral, these three friends worked in Lahore. They used to work at the place of food. They used to do different kinds of work there, like making bread, munching spices, and cooking. When partition occurred, these people separated from each other. After being separated, suddenly they found each other in the Refugee camp. They thought of coming back to Delhi and now let's do the same thing as they used to do in Lahore. After cooking, he opened a restaurant and made some dishes which he used to make earlier, the name of that restaurant was Moti mahal. One of those dishes was dish Dal makhani which is famous to date. when you are confusing about what to order you order Dal makhani.

We can also speak dal makhani in our own words in such a way that the true and origin dal makhani actually results in friends getting together after partition and result of the refuse drive to accepted. This is the story of Moti Mahal.
Some things are very important in this. Such as whole urad dal, butter, cream without which dal makhani cannot actually taste. when a group of people goes to a  restaurant and the budget is low . you take 1 dal and 12 roti. so it is like a standard thing. so dal makhani is a very tasty dish and it is very heavy too. 
There are different ways to prepare. my recipe is also very simple. 

Let us know the recipes of step by step dal makhani.

  • First of all, wash urad dal, gram dal, and rajma well once or twice. After which you will leave the lentils to soak for 12 hours or overnight by doing hot water or lukewarm water in a vessel. The next day, wash the lentils once again and after that, some little peels of urad dal will come out. I am rubbing it.
  • Put the lentils in a pressure cooker and add water to it, after that, if you want, but the spices standing on a cloth. Add 10 gm desi chili to it, add 10 gm salt as well and let it cook on a slow flame for about half an hour.
  • Heat butter and oil in a pan. Add bay leaf and black cardamon. When they begin to change color, add ginger, garlic paste and sauté till golden brown.
  • Add slit green chilies, tomatoes puree and sauté on high heat. Add the remaining Dagi chili powder and sauté till the tomatoes are reduced to a pulp.
  • Add the cooked dal and rajma along with the cooking liquid. Add some water if the mixture is too thick. Add butter and adjust salt.
  • boil on low heat till the dals are totally soft and well blended.
  • Serve hot. Garnish with a swirl of cream and julienne of fresh ginger and butter cube 


ingredients - 

500 gm sabuturad dal 
50 gm rajma
50 gm channa dal 
10 gm allspice (both cardamon, bay leaf, cinnamon ) enwrap with cloth
20 gm ginger garlic paste 
50 gm Dagi mirch 
20 gm salt (according to your taste )
150 gm tomato puree or paste 
100 gm butter 
50 gm cream 
5gm Kasuri methi 
Dal makhani major information 

preparing time: 1hour + overnight soaking 
cooking time: 3hours 
region: Punjab 
course: Main course 
serving: 5-6 person 
author: Rajpal Singh Rawat & Manish bahuguna 
All this information is given based on his work experience.
we are here to improve your lifestyles. by providing knowledge and information about dal makhani. 

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