Dal Makhani Recipe | दाल मखनी | restaurant style Dal Makhani at home | Chef Ranveer Brar

Summary by Krater

Ranveer Brar shares the history and recipe for authentic Dal Makhani, explaining how it originated from refugee founders of Moti Mahal in post-partition Delhi and demonstrating the slow-cooked method with whole black lentils, butter, and cream.

From the video

Answers: How to make authentic restaurant-style Dal Makhani at home?

• Dal Makhani recipe
• History of Moti Mahal restaurant
• Slow cooking whole black lentils
• Tomato and butter tempering for dal

Ingredients

• 200 gms black lentil (sabut urad ki dal)
• 3 tbsp garlic water
• 1/4 cup butter (makkhan)
• 1/2 cup ghee (घी)
• 1 tbsp ginger garlic paste
• 1 tsp degi red chilli powder
• 1 1/2 cup tomato puree
• 1/4 cup butter (मक्खन)
• salt to taste
• 1 tsp kasuri methi (कसूरी मेथी)
• 1/2 tsp degi red chilli powder
• 2 tbsp ghee (घी)
• fresh cream (मलाई)

What it concludes

• True and original Dal Makhani is a result of friends getting together after partition and the refugee drive to excel.
• Dal Makhani is not home-cooked food and was traditionally born out of the necessity of commercial tandoor cooking in post-partition Delhi restaurants.
• Slow-cooking the whole black lentils on low flame for at least an hour and a half prevents the skins from separating from the dal.