Dal Makhani- A Popular Veg Recipe Of India

Posted by aniket vichare on September 27th, 2019

When dining outside, Dal makhani is on top of our menu charts and rarely this does not seem to the case.

Pointers for preparing a delicious Dal Makhani

  • Proper usage of cream and butter is a must- On cracking your brains with dal makhani recipe, cream along with butter were the major difference along with slow cooking. If you plan to use less cream or butter, then cook it slowly to avail a raw deal
  • Slow the process of cooking better is the taste- Initially for about 30 minutes in a pressure cooker I cooked the lentils but later on, I cooked for 25 minutes in a slow flame.
  • Do not forget to soak rajma and udar dal the day before- the reason being they take less time to be cooked. To obtain a better taste use fresh lentils and not for near the expiry date for taste and flavour.
  • Try the smoking charcoal aroma that is found in dal makhani at restaurants- I opted for the charcoal smoking method and it worked wonders. I was really surprised when I tasted dal makhani and it resembled the one in restaurants. Though this technique is optional you can skip if there is a shortage of charcoal.

Dal Makhani and the dunger method

  • On a flame heat, a small piece of charcoal until it becomes red hot. With the aid of tongs, you have to turn the charcoal pieces till it evenly burns
  • In a small bowl, the red hot charcoal has to be kept
  • Then pour ½ teaspoon oil on to the charcoal
  • On an immediate basis, the bowl has to keep on top of dal makhani
  • This is to be covered for a minute as the smoke has to infuse into dal makhani. You need to keep it for a minute
  • Then you can serve a garnished version of dal makhani with chopped coriander leaves along with a few teaspoons of cream. You can serve it with naan, roti, tandoori roti, steamed rice or chapattis.
  • A tip to keep in mind is during preparation you have to stir regularly as the lentils should not stick on to the bottom of the pan. The moment it begins to thicken you need to add salt

Authors Bio - Aniket is a prominent chef who has gone on to write various books on Indian cuisine. His recipe of Dal Makhani on his official YouTube channel has record viewers.

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aniket vichare
Joined: February 20th, 2018
Articles Posted: 49

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