Dal Makhani Recipe | How to Make Dal Makhani | Dhaba-Style Dal Makhani

Dal Makhni is one of the most popular snacks in North India, especially in Delhi & Punjab. This dish is prepared with Urad Dal, Rajma, Spices, and butter. If you belong to Punjab, then you should have definitely tasted this delicious food. Dal Makhni is composed of ‘ Dal’ which means Lentil & ‘ Makhni’ means ‘Butter’. So Dal Makhni means Buttery Dal. This lip-smacking dish has never failed to impress everyone. So, if you are missing the rich, creamy & flavorful Dal Makhni, then visit the Best Indian Restaurant in Bangkok to savor this delicious dish.

What is Dal Makhni?

Dal Makhni is a famous Indian dish prepared by simmering black lentils, red kidney beans with butter & cream. The reason why Dal Makhni tastes better than other lentils is the way it is being prepared. This dish is cooked slowly on wood fire to yield a creamy & thick flavorful dal. Preparing a good Dal Makhni is an art and it requires lentils to be cooked on slow fire. The taste that comes out after cooking it on slow fire justifies the time that goes into preparing this dish. You can serve Dal Makhni with Butter Naan or Jeera Rice. In our restaurant, you will be served Dal Makhni with Jeera Rice and butter Naan as well.

Step by Step Procedure to Prepare Dal Makhni:

If you want to know the recipe for preparing Dal Makhni, so here we are sharing with you the full recipe of Dal Makhni.

1) Soaking Lentils: You can take 1 cup of Urad Dal & 1/4 cup of Rajma Dal to a pot and clean it properly in water. Now after washing the lentils, take 3-4 cups of freshwater & soak lentils in the water for 6-8 hours. To speed up the soaking process, you can pour the boiling water & soak for four hours.
2) Cooking Lentils: After it has soaked the water, now add 3-4 cup of water to the pressure cooker and cook it for 10-15 minutes until it gives 10-15 whistles.
3) Check If it is Cooked Well: Once the pressure releases, open the lid & check if Dal is cooked well. Check whether Rajma and Urad have softened or not. To properly check, you can press a few Rajma and Urad Dal pieces between your thumb and forefinger. If they are not cooked well, so you can add a half cup of water to again recook it to soften the dal.
4) Chop 1 Onion & make 1 tablespoon of ginger garlic paste. Chop 200-gram tomatoes put everything in the mixture and mash it properly.

Making Masala for Dal Makhni:

Take a pot and heat it for some time. Add 1/2 spoon of butter and 1 tablespoon of ghee. If you are using whole spices, then add 1 bay leaf, 1 black cardamom, 2 green cardamoms. Now you need to saute them for 1 minute. While sauting keep doing it until it turns golden.

6) Now stir 1 tablespoon of ginger garlic paste. Saute them well for 1 minute until the smell disappears.
7) Add 1 cup of tomatoes puree and saute for a while
8) Stir it with 1 spoon of salt, red chili powder, 1 teaspoon of garam masala. You can also add 1/2 cup of Kashmiri red chili powder.
9) Saute the masala until it starts to smell good
10) Mesh the cooked lentils slightly, now stir it well with 1 cup of water.
11) Now start with slow cooking. Cook it for 60 minutes and add half cup of water each time until the Dal Thickens.
12) We will advise you to cook it for 80 minutes stirring now and then to prevent dal from sticking at the bottom.
13) Stir 1/2 cup of butter and continue to cook dal for another 10 minutes.

Now your Dal Makhni is all ready to be served to the guests.

Which is the Best Restaurant in Bangkok to Taste Dal Makhni?

We are considered to be the best Indian restaurant in Bangkok to serve the authentic Dal Makhni. After tasting our Dal Makhni, you won’t resist the temptation to taste it again & again. So what are you waiting for! Visit our restaurant to savor the best indian Dal Makhni