A warm bowl of dal makhani is a dish that is known to bring people together. While the original recipe, as made in restaurants, takes hours to prepare, celebrity chef and MasterChef India judge Ranveer Brar shared a version on YouTube on March 17 that can be easily prepared at home in approximately 45 minutes. The recipe, as provided below, serves two to four people.
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The detailed instructions for making home-style dal makhani are as follows.
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Ingredients for home-style dal makhani
For washing and soaking dal
- 500 gms Whole black gram
- Water as required
- Salt to taste
For cooking dal
- 1-2 tbsp Ghee
- 1 Green chilli (less spicy & cut into half)
- 1 tsp Cumin seeds
- 1-2 tbsp Tender coriander stems (finely chopped)
- Soaked urad dal
- 1 tsp Degi red chilli powder
- ½ tsp Turmeric powder
- Salt to taste
- 4-5 cups Water
For home-style dal makhani
- 2-3 tbsp Ghee
- 3-4 Garlic cloves (finely chopped)
- 1 inch Ginger (peeled & finely chopped)
- 1 large Onion (finely chopped)
- Salt to taste
- 3 Green chillies (less spicy & finely chopped)
- 1 large Tomato (finely chopped)
- 1 tsp Degi red chilli powder
- 1 tsp Coriander powder
- ¼ tsp Cumin powder
- 2-3 medium Tomatoes (puree)
- 1 tsp Ghee
- Salt to taste
- 2-3 cups Water
- Cooked dal
- 2 tbsp Butter (cubed)
- Prepared tadka
For tadka
- 3-4 tbsp Butter (cubed)
- 1 tbsp dry Fenugreek leaves (crushed)
- 1 heaped tsp Degi red chilli powder
- 2-3 tbsp fresh Coriander leaves (finely chopped)
For garnish
- Fresh cream
- Butter (cubed)
- Coriander sprig
Method of preparation
For washing and soaking dal
- In a bowl, add whole urad dal, salt to taste and rub the dal well.
- Add water as required and wash well.
- Rinse the dal, add water, and keep it aside overnight.
For cooking dal
- In a pressure cooker, add ghee. Once it's hot, add green chilli, cumin seeds, tender coriander stems and saute for a minute.
- Add soaked urad dal, degi red chilli powder, turmeric powder, salt to taste, water, cover it with the lid and let it cook for 4-5 whistles or until it's cooked.
- Once the dal gets cooked, leave it aside to depressurise the cooker.
For home-style dal makhani
- In a handi, add ghee, once it's hot, add garlic, cook for a minute.
- Add ginger, onion, and salt to taste and let it cook for a while until the onion gets light golden in colour.
- Add green chillies, tomato and cook for another 4-5 minutes until the tomatoes get mushy in texture.
- Add degi red chilli powder, coriander powder, cumin powder, fresh tomato puree, ghee and cook for a while until oil separates from the masala.
- Now, add salt to taste, water, cooked dal and let it simmer for at least 15-20 minutes on low to medium flames.
- Finish it with butter, prepared tadka and give it a quick boil.
- Transfer it into the serving dish, garnish it with fresh cream, butter and coriander sprig.
- Serve hot with naan and steamed rice.
For tadka
- In a pan, add butter. Once it melts, add crushed dry fenugreek leaves, degi red chilli powder, fresh coriander leaves and cook for a minute until it's aromatic.
- Turn off the flames and keep it aside for further use.
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Ingredients for home-style dal makhani
For washing and soaking dal
- 500 gms Whole black gram
- Water as required
- Salt to taste
For cooking dal
- 1-2 tbsp Ghee
- 1 Green chilli (less spicy & cut into half)
- 1 tsp Cumin seeds
- 1-2 tbsp Tender coriander stems (finely chopped)
- Soaked urad dal
- 1 tsp Degi red chilli powder
- ½ tsp Turmeric powder
- Salt to taste
- 4-5 cups Water
For home-style dal makhani
- 2-3 tbsp Ghee
- 3-4 Garlic cloves (finely chopped)
- 1 inch Ginger (peeled & finely chopped)
- 1 large Onion (finely chopped)
- Salt to taste
- 3 Green chillies (less spicy & finely chopped)
- 1 large Tomato (finely chopped)
- 1 tsp Degi red chilli powder
- 1 tsp Coriander powder
- ¼ tsp Cumin powder
- 2-3 medium Tomatoes (puree)
- 1 tsp Ghee
- Salt to taste
- 2-3 cups Water
- Cooked dal
- 2 tbsp Butter (cubed)
- Prepared tadka
For tadka
- 3-4 tbsp Butter (cubed)
- 1 tbsp dry Fenugreek leaves (crushed)
- 1 heaped tsp Degi red chilli powder
- 2-3 tbsp fresh Coriander leaves (finely chopped)
For garnish
- Fresh cream
- Butter (cubed)
- Coriander sprig
Method of preparation
For washing and soaking dal
- In a bowl, add whole urad dal, salt to taste and rub the dal well.
- Add water as required and wash well.
- Rinse the dal, add water, and keep it aside overnight.
For cooking dal
- In a pressure cooker, add ghee. Once it's hot, add green chilli, cumin seeds, tender coriander stems and saute for a minute.
- Add soaked urad dal, degi red chilli powder, turmeric powder, salt to taste, water, cover it with the lid and let it cook for 4-5 whistles or until it's cooked.
- Once the dal gets cooked, leave it aside to depressurise the cooker.
For home-style dal makhani
- In a handi, add ghee, once it's hot, add garlic, cook for a minute.
- Add ginger, onion, and salt to taste and let it cook for a while until the onion gets light golden in colour.
- Add green chillies, tomato and cook for another 4-5 minutes until the tomatoes get mushy in texture.
- Add degi red chilli powder, coriander powder, cumin powder, fresh tomato puree, ghee and cook for a while until oil separates from the masala.
- Now, add salt to taste, water, cooked dal and let it simmer for at least 15-20 minutes on low to medium flames.
- Finish it with butter, prepared tadka and give it a quick boil.
- Transfer it into the serving dish, garnish it with fresh cream, butter and coriander sprig.
- Serve hot with naan and steamed rice.
For tadka
- In a pan, add butter. Once it melts, add crushed dry fenugreek leaves, degi red chilli powder, fresh coriander leaves and cook for a minute until it's aromatic.
- Turn off the flames and keep it aside for further use.
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Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
This article is for informational purposes only.
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