Dal Makhani By Ranveer Brar

Dal Makhani

Dal Makhani, a traditional preparation of lentils from North India, is a rich and luxurious dish. Here Chef Ranveer Brar shares the recipe for this slow-cooked dish made with black lentils. This aromatic dal makhani is creamy, buttery and incredibly tantalizing.
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Serves

1-2

Cooking Time

10-15 Min

Meal Type

dal

Preparation Time

6-10 Min

Difficulty

Medium

INGREDIENTS

  • 300 gm black lentils
  • water as required
  • salt to taste
  • 2 cup lentil water
  • 2 tbsp garlic water
  • 4-5 tbsp clarified butter
  • 1 tbsp garlic paste
  • 1 tsp ginger paste
  • 2 tsp red chilli powder
  • 1 cup tomato puree
  • 300 gm butter
  • salt to taste
  • 2-3 tbsp clarified butter
  • 1 tbsp kasuri methi
  • 1 tsp red chilli powder
  • 100 gm butter
  • 1 tbsp fresh cream
  • ½ tbsp butter

PREPARATION

  1. 1

    To make Dal Makhni, wash twice the split black gram (urad kali dal) with water in a bowl and mix it with salt.
  2. 2

    Then, add soaked lentils, water, lentil water and garlic water in the cooker and let it cook.
  3. 3

    Make a mixture by mixing desi ghee, garlic paste, ginger paste, red chilli and add the mixture in the cooker with the lentils.
  4. 4

    Now add butter and salt over the lentils and mix it again.
  5. 5

    In a pan, mix desi ghee, fenugreek and red chilli and add it immediately in the cooker.
  6. 6

    After that add butter to the lentils and serve with fresh cream and butter over it.
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