Hello Friends, I am Ruby! Today, I'm thrilled to share a game-changing recipe for Restaurant Style #DalMakhani that you can whip up in just #90minutes, a fraction of the usual 12-14 hours it typically takes. This beloved dish, traditionally slow-cooked to achieve its famously creamy texture, is a staple in many top restaurants and hotels. But don't worry, you don't need to spend all day in the kitchen to enjoy authentic, rich, and market-acceptable Dal Makhani.
In this video, I've merged the best methods from traditional #dalmakhanirecipe to show you how to prepare Dal Makhani using #UradDal, known for its starchy quality that releases a creamy texture ideal for slow cooking. I'll guide you through each step, ensuring you achieve that perfect, luxurious consistency in a shorter time.
Ingredients :
Process 1 : Washing & Soaking
- 1/2 kg or 500 gm Urad Sabut Dal
- 100 gm Rajma
- 30 to 40 gm Chana Dal
- 2 table spoon vinegar
- 2 table spoon salt
Process 2 : Boiling
- Salt to taste
- 1 tablespoon Kashmiri red chilli powder
- 2 Tejpatta
- 1 Moti Elaichi (Black Cardamom)
Process 3 : Tadka
1. Oil 2 tablespoon
2. Ginger Garlic paste 2 tablespoon
3. Salt according to taste
4. Tomato puree 250 ml
5. 2 tablespoon Dhania-Jeera powder
6. 1 tablespoon Kashmiri red chilli powder
7. 150 gm butter
8. Kasuri methi 1 tea spoon
9. Garlic 2 table spoon
10. Cream 2 table spoon
Additionally, I share invaluable commercial tips on how to store Dal Makhani in the freezer for 8-10 days without losing its flavour or texture. Plus, I provide insights on how to economically sell in Thalis and Combos and how to present this dish with a special richness suitable for A-la-carté orders.
Whether you're running a #cloudkitchen or just love cooking at home, this video is packed with tips that will elevate your culinary skills and impress your guests. Get ready to prepare Dal Makhani that's as delicious as it is efficient! Let’s start cooking.
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