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). you can also make makhani by using diffrent varieties of dal or else can try paneer makhani
For this recipe, I have used a pressure cooker to cook the lentils, but I have explained the method of cooking the lentils in a pan or pot below.
Fragrant and aromatic whole spices make this dal makhani more flavorful.
fragrant and aromatic whole spices make this dal makhani more flavorful.
In my experimentation with this dish earlier, I remember making dal makhani without whole spices many times and hoping to get restaurant like taste and flavors in the lentils.
But it never matched and my experiments continued.I once found a black cardamom and clove in dal makhni. I thought may be it is the black cardamom and clove giving that lovely aroma and flavor.
Thereafter I tested dal makhani many times adding whole spices and realized that they do add a good flavor and faint aroma to the dish. But I still felt something was lacking.