Dal Makhani || Masoor Dal || How to Make Malka Masoor Recipe with step-by-step photos
Dal Makhni is creamy and buttery and one of the most loved dal, this dal has whole black lentils along with chana dal is cooked with butter and cream and simmered on low heat for a unique flavor, its tastes best with garlic naan or paratha
I will share all my tips and trick to make restaurant-style dal makhani at home with an easy to follow steps
I will share all my tips and trick to make restaurant-style dal makhani at home with an easy to follow steps
I am using here whole black dal (Malka masoor) with chana dal instead of kidney beans, but you can use kidney beans if you get them easily in stores
Tips to Make the Best Dal Makhani
- Simmer on low heat for a long time- you will get the best flavors of this dal if you let it simmer for hours on low heat. I understand that we all have busy lives, but if you can, I highly recommend simmering the dal for 30 minutes at least. An hour or two is even better.
- Slow cooking enhances all the flavors and makes the dal super delicious and creamy. A lot of restaurants that are known for their amazing dal makhani actually simmer it the whole day.
- Basically, you boil the lentils till they are soft and then you proceed to make the masala, and all this while the lentils will keep simmering on medium-low flame.
- Then you add the masala to the dal and let the dal simmer some more. For this recipe, the dal was simmered for around an hour and 15 minutes on low heat.
- 2. Be generous with using butter and cream- this is not a recipe to cut down on the fat. The butter and cream are essential for that dal makhani flavor that you love.
- So don’t add only 1 tablespoon of cream and butter if you want that restaurant-style taste.
- 3. Less is more when it comes to using spices in dal makhani- over the years I have tried so many combinations. And finally, I have come to the conclusion that dal makhani doesn’t really need any spice!
- I have added 1/4 teaspoon of garam masala but that’s also optional. You can skip it. Other than that there’s only 1/2 teaspoon of Kashmiri red chili powder for the color mainly.
- No Kasuri methi, cumin seeds nothing.
- The main flavors of the dal come from using fresh onion, ginger, garlic, tomato puree, and a liberal amount of butter and ghee. That’s all you need to make a good dal makhani
To prepare dal makhani first soak the dal in warm water at least for 2 hours
Take all ingredients and prepare all veggies
Drained and soaked lentils transfer to the pot, pour water with powdered spices, and stir to mix well
With the wooden spoon mash some dal for mixing well
Add ghee and butter together in a pan, heat them over low-medium flame, then put onion slices
And fry them till turns a golden brown then add ginger garlic paste and fry them with onion for a minute
Right after adding spices along with a little water_Stir to mix well on medium flame, cook masala with onion for 5 minutes over the low-medium flame, now pour tomato puree into the onion masala, further mix well
Allow to cook them for 5 minutes, put chopped green chilies while cooking masala, and then further mix well, Allow cooking another for 2 minutes until oil comes on top
Then add cream and further stir to mix well
Let it simmer for around 30 minutes further over a low flame
Dal Makhani is ready to serve
Transfer to the dal in the serving dish and garnish with heavy cream, and coriander leaves, serve with rice, paratha, and mixed veggies raita.
Dal Makhani is creamy and
buttery and one of the most loved dal, this dal has whole black lentils along
with chana dal is cooked with butter and cream and simmered on low heat
Ingredients:
- 250g, whole black lentil soaked in the water for 2 hours
- 100g, chana dal soaked
- 1 tsp, Kashmiri red chili powder
- ½ tsp, turmeric powder
- 1 tbsp, crushed coriander powder
- 200g, thick heavy cream
- water as required
For Tempering:
- 150g, butter/margarine
- salt to taste
- 2 tsp, ghee
- 1/2 cup, tomato puree
- 1 tbsp, onion (finely chopped)
- ½ tsp, cumin powder
- 1 tsp, crushed red chili
- 1/2 tsp,garam masala
- 1 tbsp, ginger garlic paste freshly ground
- 3 -4, green chilies chopped
- 1 tbsp, fresh coriander leaves (for garnishing)
How to make Dal Makhni?
- Drained and soaked lentils were transferred to the saucepan
- Add water, turmeric powder, and red chili powder and stir to mix well
- Bring it to a boil on a high flame then reduce the flame to low-medium
- Cover the lid on the dal pan and cook it for about 20 to 30 minutes
- Meanwhile, keep stirring occasionally until well tender
- With the wooden spoon mash some dal for mixing well
- Add ghee and butter together and heat them over low-medium flame
- Then put onion slices and fry them till turn golden brown then add ginger garlic paste and fry them with onion for a minute
- Right after adding cumin powder,garam masala, crushed red chili powder, and salt along with a little water cook masala with onion for 5 minutes over low-medium flame
- Now pour tomato puree into the onion masala and mix well
- Allow to cook them for 5 minutes
- Put chopped green chilies while cooking masala and then further mix well
- Allow cooking another for 2 minutes until oil comes on top
- Put all bhagar/tarka to the daal
- Stir to combine well
- Then add 1/2 cup water to the dal and stir to combine well
- Allow cooking another 5 minutes
- Then add cream and further stir to mix well
- Let it simmer for around 30 minutes further over a low flame
- Transfer to the dal in the serving dish and garnish with heavy cream, coriander leaves
- Served with Rice, paratha, and mixed veggies raita.
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