Dal Makhani Recipe In Hindi – दाल मखनी | Restaurant Style Dal Makhani | Swaad Anusaar With Seema

Greetings and welcome to Swaad Anusaar. I am your host and your Chef Seema. Today we’re going to make
my most favourite dal, Which is called Dal Makhani. Not only me but it’s loved by
everyone in my family. So come let’s make Dal Makhani. So here we’ve taken 1 cup Black gram lentils, And in that we’ve added handful of Kidney Beans. If you don’t like Rajma, you
can add Spilt Chickpea instead. And now in this I’ll add 1 tsp Salt. Now I will keep this on the gas, And will turn on the flame. We will pressure cook this dal. And after 1 whistle we’ll lower the flame, And will pressure cook for
another 2-3 whistles. Till the our dal pressure cooks,
we’ll make the tempering for it. In that we’ll add
2 tbsp Ghee (Clarified Butter). 2 Onions, finely chopped. Sauté this well. And now we’ll let this become nice and red. Now as you can see, the
Onions have changed it’s colour. And it’s become nice and pink. But we have to sauté this some more time. Now our Onion is nicely done. 2 tbsp of Ginger-Garlic Paste. Sauté this nicely. 3-4 Tomatoes, ground. 1/2 tsp Salt. 1/2 tsp Red Chilli powder. We’ll give this a nice mix. So as you can see the
Tomatoes are cooked nicely. This is now ready. For some flavour we’ll add Coriander Leaves. This mixture is now ready,
we’ll now add the Dal. We’ll check whether our Dal
has cooked or not. Our dal is now cooked. We’ll now add it in the tempering. We’ll give this a nice mix. You can see… That the dal looks so good. The dal is become nice and thick. If you like the Dal thick,
you can have it like this. And if you want to make it a little thin, We can add approximately 1 cup of hot water, And will let it cook on a low
flame for sometime. We’ll let this dal come to a boil, And then we’ll cook this on low
flame for 5-7 minutes. I have added 1 cup hot
Water later, that is because, When we add hot water, the
dal and the water mix nicely. We cannot add cold water.. ..because then the Dal and
water separates out. Now our Dal is all ready. Now we’ll give it the final touches. We’ll now add… 2 tsp Coriander powder. 1 tsp Cumin Powder. 1 tsp Garam Masala. We’ll mix this well. The Dal is ready, we’ll keep this aside. And now we’ll take a small pan. We’ll add in Butter, We’ll take a good amount of Butter,
since the recipe is Dal Makhani. We have to melt the Butter, Do not heat it for a long time
or else it may get burnt. To that we’ll add 1/2 tsp Red chilli Powder. And I’ll add this on the dal. We’ll now add Coriander Leaves. Lastly we’ll add 2-3 tbsp of Fresh Cream. And if you don’t want to add the Cream
because you’re calorie conscious, Your dal will still be that delicious. Our Dal Makhani is ready. We’ll now serve this. Here’s our Dal Makhani all ready to serve. So do make this and relish it. And before serving add some
Butter and Cream on the top for garnish. If you like it do give us your feedback. And do not forget to
Subscribe to Swaad Anusaar. Thank you, until next time.

  1. Gaurav Kumar

    Today, i made dalmakhni using your recipe and it was fantastic my mom and dad thoroughly enjoyed and when I put that first bite it was so satisfying you gave me one of the best day of my life I am so grateful to you thanks a lot….much respect and love❤

  2. Kuber Singh

    गुड मॉर्निंग जी
    मेरे को होटल कि रेसिपी इंडियन मौत
    मैं आपका फैन हूं

  3. Nature lover

    जब आपने बोला दाल रीझ जाती है मुझे लगा आप 100% पुंजाबी हो

  4. Smitha Kumar

    Thank you for such a simple and awesome explanation.. the dal makhni is better than restaurant taste.. i also add smoke to the dal in the end.. it turns finger licking good..

  5. Usha Singh

    i follpwed all your instruction and still there was something off in the Dal Makhni….. I don't know the exact reason for little bit of awkward taste

  6. abhilekh bagade

    हम बेचलर/ स्टूडेंट्स के लिए ऐसे चैनल मूलयवान है आप को धन्यवाद


    Kali dal kise khte hai…mai to chna dal, mung dal masoor dal ,Arhar dal, urd dal hi janta hoo..Kali dal kise khte haii plz reply

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