Smokey Dal Makhani Recipe | 5 hours ~Soaking to Serving | Restaurant style Dal Makhni | दाल मखनी | Special Menu

Ready in 5 hours from Soaking to serving ~ Smokey Dal Makhani Recipe. New technique to soak Dal Makhani. I have also shared my expert tips. This Dal Makhani recipe is a restaurant-style version with subtle smoky flavors and creaminess of the lentils. If you love authentic Punjabi food then you are going to love this Dal Makhani even more. Dal Makhani is one of the most popular lentil recipes from the North Indian Punjabi cuisine made with Whole Black Lentils (known as Urad dal or Kaali Dal in Hindi) and Kidney Beans (known as Rajma in Hindi). Fragrant and aromatic whole spices make this Dal Makhani more flavorful. Cream and butter make a big difference. The more slow-cooked dal makhani is the better it tastes. low cooking makes the lentils viscous, creamy and the end result is a finger-licking dal makhani.For that restaurant style taste smoky aroma and flavor is the key.
Chapters
0:00 - Intro
0:40 - Ingredients
1:11 - New Soaking Technique
2:09 - How to Pressure Cook Dal in 30 min?
3:25 - Gravy Ingredients
3:45 - Saute Masala
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