Daal Makhani – Restaurant Style – Indian cuisine recipe video

 Indian Food Recipes

Daal Makhani, the king of all Indian lentil preparations, is prepared restaurant style. This black gram lentil dish is slow cooked to perfection over an exte…
Video Rating: 4 / 5

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25 Responses

  1. rubal singhMarch 5, 2014 at 5:38 amReply

    when do u add salt?

  2. Silver GoldsteinMarch 5, 2014 at 6:05 amReply

    Can you whisk the dal with a whisk to thicken it faster?

  3. Nidhi PrasadMarch 5, 2014 at 6:21 amReply

    Thank you so very much Chef.. for replying and your advise :) I thght so
    too. may be i put a little more to tomato puree. I’ll try again. Apart from
    the sourness it was absolutely wonderful. You are amazing. Also are you
    planing to post more recipes ?

  4. AngelEyes7451March 5, 2014 at 6:34 amReply

    U FORGOT TO ADD SALT

  5. Hina MerchantMarch 5, 2014 at 6:53 amReply

    hi irfan the way u cook makes me very temptful u eat there water comes in
    my mouth good style irfan nice recipe of restaurant style dal makhani will
    surely try making.

  6. Reema JunejaMarch 5, 2014 at 7:15 amReply

    I also add onions and green chillies however my recipe is also same.. why
    its missing here ?

  7. Irfan DamaMarch 5, 2014 at 7:28 amReply

    @vishliberal Wish you the best of luck with the venture. I am sure it will
    turn out just great. Yes, once you get the daal to a rolling boil, put it
    on a griddle (tavaa) and set the flame to simmer. Allow it to gently cook
    through out the process. The slow cooking does wonders for the flavor and
    texture of the daal. Please let me know how it turned out.

  8. Irfan DamaMarch 5, 2014 at 7:32 amReply

    @MrPaprcka Thanks for pointing this out. I would recommend you stick with
    the recipe in the video. I will be updating and changing the website soon,
    as I have been facing a few issues with the same.

  9. Dorian LeakeyMarch 5, 2014 at 7:36 amReply

    People who have cooked it this way seem to like it, so don’t be an arse.

  10. vishliberalMarch 5, 2014 at 7:51 amReply

    so you let it cook on a slow flame for 8 hours?

  11. Irfan DamaMarch 5, 2014 at 8:07 amReply

    @nigamdurgesh I’m afraid not. Split Urad does not make a good Daal. It’s
    used as a fermenting agent in dosas and idlis, and as an ingredient in
    tempering (primarily in south Indian cuisine). For this, you really need
    the whole urad dal.

  12. Nidhi PrasadMarch 5, 2014 at 8:08 amReply

    My dal makhni was a little soury. can u plz explain why it became like this
    . i used your recipe to the T. What i did wrong

  13. bangalore1041March 5, 2014 at 8:34 amReply

    Dear Irfan, your videos are a delight to watch and learn, especially the
    Dhal Makhani, except for the time factor. Where will I find the scaled down
    shortcut version of this recipe? Thanks in advance. Keep up the good work,
    I am learning a lot from you. God Bless.

  14. Irfan DamaMarch 5, 2014 at 9:03 amReply

    @2000newyorkcity Thank you! I will most certainly put that on my list soon.
    I am taking a break from videos, as we are in the process of moving house.
    However, 2012 promises to bring forth newer videos, newer kitchen etc.
    Thanks again.

  15. Irfan DamaMarch 5, 2014 at 9:47 amReply

    Simple physics… As you add more ingredients, the volume increases. Does
    that answer your question?

  16. RadicalMsMarch 5, 2014 at 10:21 amReply

    Hiya, You are so camera savvy :) will def be looking up more of your
    recipes! Just wondering about the salt in this recipe, did you consciously
    not add it? Or did I miss it!

  17. Eat East IndianMarch 5, 2014 at 10:36 amReply

    @irfandama Made it last night, worked out really well.. even my hubby who
    is not a big lentil fan, wants me to make it again…will post the vid soon
    :)

  18. Sonal SamsonMarch 5, 2014 at 11:26 amReply

    Can I cook this in Slow cooker? If Yes then, should I add the ingredients
    in the same order?

  19. LeftistUprisingMarch 5, 2014 at 11:52 amReply

    8 hours? Bollocks.

  20. vishliberalMarch 5, 2014 at 12:11 pmReply

    @irfandama WOW. Amazing recipe. I’ve tried more than a few dal makhani
    recipes, this is by FAR the best. I love how you used tomato paste as well,
    find that many recipes dont use enough tomatoes in their dal makhani. It
    reminded me of a Dal Bukhaara I had a while ago. Once again, thanks!

  21. Irfan DamaMarch 5, 2014 at 12:26 pmReply

    Yes… I do need a hair cut. I did shower though… but I guess you can’t
    tell.

  22. shrek2beMarch 5, 2014 at 12:45 pmReply

    Hey Chef , I have just tried this recipe but I think I added too much
    Ginger . Any ideas how to neutralize this effect ?

  23. vjstylo123March 5, 2014 at 1:35 pmReply

    I love the way he presents himself….. and i know the dish gonna taste
    gr8…. Thank you very much…. expecting more from your end.

  24. Irfan DamaMarch 5, 2014 at 2:33 pmReply

    That would depend on the recipe you are using. A lot of the restaurants use
    Tomato Puree or canned tomatoes. These are sometimes high in sodium. Let me
    know the recipe you use, and I can tell you a few tips and tricks on making
    it taste more restaurant style.

  25. Gaurav SharmaMarch 5, 2014 at 2:51 pmReply

    Irfan can u teach us restaurant style shahi paneer, kadhai paneer, paneer
    pasanda and paneer tikka.

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