Akshay Mehndiratta – How to make restaurant style Dal Makhni

Akshay Mehandiratta says, Dal Makhni is a traditional Indian dish that people have enjoyed for centuries. This dish combines black lentils, kidney beans, and butter to create a rich and creamy flavor. It pairs perfectly with chicken tikka masala and can be served with naan bread or rice, making it a great choice for a family meal. The unique blend of spices and flavors in dal makhni is sure to be a hit at any gathering. This hearty vegetarian dish is an excellent option for those who want to increase their protein intake without compromising on taste. You can serve dal makhni as a main course or as a side dish with roti or rice. It will tantalize your taste buds and leave you craving more.

Dal makhani is a delicious and popular dish that is enjoyed by many around the world. It is a staple in many Indian restaurants, and is known for its rich, creamy flavor and texture. Making restaurant-style dal makhani at home may initially seem challenging, but with the right ingredients and techniques, it can be a rewarding and satisfying culinary experience. In this article, we’ll go over a step-by-step guide on how to make restaurant-style dal makhani.

Ingredients:

1. 1 cup black lentils (also known as urad dal)
2. 1/4 cup red kidney beans
3. 2 tbsp. butter
4. 1 tbsp. oil
5. 1 large onion, finely chopped
6. 2 medium-sized tomatoes, finely chopped
7. 2 tbsp. ginger-garlic paste
8. 2 green chilies, finely chopped
9. 1 tbsp. red chili powder
10. 1 tbsp. coriander powder
11. 1/2 tbsp. cumin powder
12. 1/2 tbsp. garam masala powder
13. 1/2 cup heavy cream
14. Salt to taste
15. Chopped fresh coriander leaves for garnish.

Directions by Akshay Mehandiratta:

1. Thoroughly wash the black lentils and red kidney beans, then soak them in water for at least 6 hours or overnight.
2. Drain the water and add the lentils and kidney beans to a pressure cooker. Add 4 cups of water and a pinch of salt, and cook on high heat for 15-20 minutes. Reduce the heat and continue to cook for another 30 minutes, or until the lentils and beans are soft and well-cooked. Once done, set aside.
3. Heat butter and oil in a separate pan over medium-high heat. Add the chopped onion and sauté until golden brown.
4. Add the ginger-garlic paste and green chilies, and sauté for another minute or until the raw smell disappears.
5. Add the chopped tomatoes and sauté until they are soft and pulpy.
6. Add the red chili powder, coriander powder, cumin powder, and garam masala powder, and cook for another 2-3 minutes until the spices are well combined and fragrant.
7. Add the cooked lentils and kidney beans to the pan, and mix well with the masala.
8. Add salt to taste, and continue to cook for 10-15 minutes over medium heat, stirring occasionally.
9. Once the dal is cooked, add the heavy cream and mix well. Cook for another 2-3 minutes.
10. Garnish with fresh coriander leaves and serve hot with rice, naan, or roti.

Tips:

• Soaking the lentils and beans overnight helps to reduce cooking time and ensures that they are well cooked.
• Adding a pinch of baking soda while cooking the lentils and beans can help to soften them further.
• To make the dal even creamier, you can add a dollop of butter at the end before serving.
• Adjust the amount of chili powder and green chilies according to your preference for spiciness.

In conclusion, Try Akshay Mehndiratta‘s restaurant-style dal makhani at home. It is easier than you might think, and the end result is a delicious and satisfying meal that is sure to impress. With these simple steps and ingredients, you can recreate the rich and creamy flavor of this classic Indian dish in the comfort of your own kitchen.