Steps to make mouthwatering restaurant style Dal Makhani

Dal Makhni is a popular vegetarian dish from the Punjab region of the Indian subcontinent. It is made with kidney beans (rajma) and black lentils (urad dal), which are soaked overnight and slowly cooked in a tomato-based gravy.

Most of the time, aromatic spices like cumin, coriander, garam masala, and turmeric are used to cook the beans and lentils. A generous amount of butter or cream is often used to finish the dish, giving it a rich and creamy texture. Dal Makhani is a popular vegetarian and non-vegetarian dish that pairs well with rice or naan bread because of its flavor and warm flavor. 

Here is how to make mouthwatering dal makhani:

Ingredients:

• 1 cup whole black lentils (urad dal) 
• 1 cup kidney beans (rajma) 
• 1 tablespoon oil 
• 1 tablespoon butter 
• 1 finely chopped onion 
• 1 teaspoon ginger paste 
• 1 teaspoon garlic paste 
• 2 finely chopped tomatoes 
• 1 teaspoon cumin powder 
• 1 teaspoon coriander powder 
• 1/2 teaspoon turmeric powder 
• 1 teaspoon red chili powder 
• 1 teaspoon garam masala powder Salt, to taste 
• 1 cup heavy cream 
• 2 tablespoons chopped fresh cilantro

Instructions to make:

1. Soak the beans and lentils overnight after being washed in water.
2. Add the soaked beans and lentils, 4 cups of water, and salt to a pressure cooker. Cook until well-cooked and soft.
3. Separately, heat the butter and oil. Sauté the onion, chopped, until golden brown.
4. Sauté for a few seconds before adding the paste of ginger and garlic.
5. Cook until the chopped tomatoes are soft and mushy.
6. The cumin, coriander, turmeric, red chili, and garam masala powders should be added. Cook for a few minutes after thoroughly mixing.
7. In the pan, combine the cooked beans and lentils with the tomato mixture thoroughly. If necessary, add water to adjust the consistency.
8. Cook for 15 to 20 minutes over low heat.
9. Mix in the heavy cream thoroughly. For 2 to 3 minutes, cook. Serve with rice or naan and garnish with chopped cilantro. Enjoy your mouthwatering dal makhani. 

Different Types:

The followings are some of the various dal makhani varieties and their specifics:

Traditional Dal Makhani: Black lentils and kidney beans are used in the traditional recipe, which is cooked in a tomato-based sauce with cumin, coriander, garam masala, and red chili powder. Typically, it is served with naan or rice and fresh cream as a garnish.

Punjabi Dal Makhani: It has a rich and decadent flavor because it is made with a lot of butter and cream, which is typical of Punjabi cuisine. It is also cooked for a longer period to produce a texture that is creamy and smooth.

Restaurant-style Dal Makhani: Restaurants frequently serve this more contemporary version of the dish. To add texture and creaminess, it is made with a mixture of black lentils, kidney beans, and chana dal (split chickpeas). In addition, it is cooked with a lot of butter and cream for a rich and sinful flavor.

Jain Dal Makhani: Since onions and garlic are prohibited in Jain cuisine, this version is made without them. Instead, ginger, cumin, and green chilies are used to flavor it. The dish is made in a lighter, less creamy version.

Healthy Dal Makhani: To make it healthier, this version uses less butter and cream. Additionally, it is prepared with less oil and flavored with turmeric, coriander, and cumin. The dish's lighter version still has a mouthwatering flavor.