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What is butter chicken to non-vegetarians, Dal Makhani is to vegetarians. A rich buttery dal steeped with proteins, not to mention flavours, which can make your heart melt, and leave your taste buds dancing, Dal Makhani is king of all dals. This dish is made with age-old whole Urad ki dal or black lentil and echoes of richness and lusciousness. No matter where you are travelling along the northern belt of India, it is a must on North Indian menus and especially across Delhi be it a small dhaba or a high-end restaurant. This delicacy is usually enjoyed with jeera rice and is best paired with garlic naan.
The antiquity of this delectable dish takes us across the border, to western parts of Punjab, now in Pakistan where it was on the menus of peshawari dhabas as whole urad dal served with flat bread or roti. Addition of rajma or chana dal was a popular version in East Punjab and Lahore, which adds viscosity to the dish.
After partition, the dal along with other Pakistani recipes also travelled along and came to Delhi with Kundal Lal Gujral, founder of Moti Mahal chain of restaurants, who is renowned for inventing the world famous Butter Chicken dish accidently. However, you will be surprised to know that the ubiquitous Dal Makhani was not even invented until 1950’ and 60’s. Revolutionizing the preparation method of Urad dal, he applied the same method of Butter Chicken to Dal makhani of simmering the dish with sumptuous gravy of cream, butter and tomatoes to help retain moisture and acts as a souring agent respectively. This accidental invention soon became a requisite part of the menus especially on special occasions.
A perfect bowl of dal makhani is incomplete without a dollop of cream and crispy garlic naan. However, what makes this North-Indian staple dish lip smacking is the perfect blend of spices in just right proportions. Ceepee presents magic of Dal Makhani Masala Powder grind to perfection and made with highest quality spices. With ideal balance of spiciness and flavours, the following blend offers the authentic dhaba style taste to your dal makhani.
To crack any signature dish of any cuisine, one should always have some tricks and tips up their sleeves. Dal Makhani is no different, once you remember certain tricks; you have delicious and creamy dal at your home, restaurant style. You can cook a perfect bowl of this buttery delicacy and a North Indian staple at home. Just make sure to keep in mind the following tricks.
Soak Urad dal overnight – To make perfect bowl of dal makahni ensure to soak the dal and rajma overnight or at least for 6 hours.
Boil the dal slowly on low heat for a long time – It is one of the most significant parts of preparing the perfect dal makhani at home. More you simmer, more oils will be released by the lentil and hence bag full of flavours.
More butter and cream, more flavours – This recipe asks for generous amount of cream or butter to get the flavours. Adding 1 teaspoon of butter is not enough to get restaurant style dal.
Smoke the dal dhungar style – All you have to do is to add ghee over burning coal in a bowl and placing the bowl in vessel in which dal is being prepared. The result is smoky ambrosial flavour that leaves you salivating for more. You can add cinnamon, star anise and cardamom for further enhancing the essence.
A pinch of sugar please – A dash of sugar helps balancing the flavours and achieving the perfect balance.
Eat it the next day – Dal makhani tastes even better when left over a night and consumed the next day of cooking. What you get is a bowl packed with deliciousness.
A dash of kasoori methi – Addition of kasoori methi to dal makahni imparts nice pungent and earthy notes to the dish.
A hearty dish enriched with goodness of butter and bold Indian spices, Dal Makhani is a must have on your menu especially for special celebrations. Add Dal Makhani Masala Powder by Cee Pee for authentic flavours and an unforgettable experience. Buy Dal Makhani Masala online to prepare dhaba style hearty, zesty, tomato-based dish of urad dal at your comfort.
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