Dal makhani recipe |Quick pressure cooker recipe | दाल मखनी बनाने का आसान तरीका

Aaj hum bana rahe hain Hotel / Restaurant Style Dal Makhani jo bilkul wahi creamy, rich aur slow-cooked taste deti hai jo aapko hotels mein milta hai 😋

Is recipe mein use hua hai special tadka, slow cooking method aur perfect cream balance jo dal makhani ko banata hai extra delicious.

👉 Agar aap ghar par authentic restaurant wali dal makhani banana chahte ho, toh ye recipe miss mat karo!

Ingredients & step-by-step method video mein clearly explain kiya gaya hai.

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Written recipe Dal Makhani

Video length
Introduction 00:11 sec
Soaking and spices 00:13 :01:26
Tadka 01:27 : 03:45
Plating 03:46 : 04:05



Prep time: 15-20 minutes (excluding soaking time)
Cooking time: 1.5 hrs
Serves: 4-5 people

Ingredients:
Boiled dal
WHOLE URAD DAL | साबुत उरद दाल 1 and half CUP
RAJMA | राजमा 1/4 CUP
WATER | पानी AS REQUIRED
GARLIC | लहसुन
WATER | पानी 1 INCH ABOVE THE DAL
SALT | नमक 1 TSP
Comin and coriander powder 1 TBS each
Termaric powder half tea spoon
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
Tempering & final cooking
BUTTER | मक्खन 3 TBSP
OIL | तेल 1 TSP
GINGER GARLIC PASTE | अदरक लहसुन की पेस्ट 2 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/4 TSP
TOMATO PUREE or CHOP | टमाटर की प्यूरी OF 5 TOMATOES
SALT A PINCH | नमक A PINCH
HOT WATER AS REQUIRED | गरम पानी AS REQUIRED
FRESH CREAM | फ्रेश क्रीम 4-5 TBSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH
GARAM MASALA A LARGE PINCH | गरम मसाला A LARGE PINCH
BUTTER | मक्खन 2-3 TBSP
SALT | नमक IF REQUIRED
Method:
Add dal into a large bowl, add water & wash them by rubbing them in between your palms 3-4 times until the water added turns clear, then let the dal soak for 10-12 hours.
Once soaked wash the dal again similarly until the added water turns clear, discard that water & add the dal into the cooker.
Add garlic, water, salt & kashmiri red chilli powder,cumin and coriander powder & pressure cook the dal slow flame for 5 whistles, then switch off the flame & let the cooker depressurize naturally.
Further mash the dal lightly using a potato masher, don’t mash it too much to make a paste, just mash until the rajma disappears then transfer it into a bowl & set it aside until you make the tempering.
Set the same pressure cooker or a stock pot on high flame & add butter along with the oil & let the butter ghee melt.
Further add chop oinion ginger garlic paste, stir & cook over medium flame for 2 minutes.
Lower the flame & add kashmiri red chilli powder & garam masala, stir well & then add the tomato puree & salt, stir well & cook over high flame until the oil separates & the tomato puree tunrs crumbly.
Then add the cooked dal, mix well with the tempering & add hot water as required, the dal should become slightly thin so that it gets time to cook while you let it simmer further, cook the dal for at least 25 minutes until it thickens.
Once the dal has thickened after simmering for 25 minutes add fresh cream, roasted kasuri methi powder, garam masala & butter, stir well then taste for salt & adjust accordingly.
Your delicious dal makhani is ready, serve it along with some laccha parathas/ garlick nan & rice.


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