Dal Makhani Recipe | Image Resource : pinterest.com

India can be described as a land of culinary diversity where one can experiment with various tastes. If you kindly take a look at the most popular veg-dish in India, dal makhani or dal makhni will appear first at the queue. Originated in the northern region of Punjab, it is one of the most popular dishes in the country. Dal Makhani is widely consumed across the country and people can make restaurant-style dal makhani at their homes.

The primary ingredients of the dish include rajma/kidney beans, urad/whole black lentil, butter, cream and the richness comes from the cream that makes it one of the most popular dishes in the country. Some people love experiments and nowadays we can see some people prepare the dish with milk and yoghurt. People often claim homemade dal makhani and restaurant-style dal makhani tastes are different from each other and in case they are searching for how to make restaurant-style dal makhani at home, here’s an article on the same.  
 
Use Whole Spice

There are certain hacks that are being followed by the cooks at restaurants and it can help to redefine the culinary skills. Making restaurant style dal makhani recipe is very simple if individuals follow the guidelines. In general, people use garam masala powder to make dal makhani at their homes but switching to whole spices can dramatically enhance the taste like never before. It is recommended to use whole spices while making dal makhani and people will understand the difference.

In addition, people shouldn’t compromise on the quantity of butter and cream that play a vital role. When it comes to homemade dal makhani we tend to prepare it with less cream and butter considering the health; however one must remember taste and health are two different aspects. We suggest you not to compromise with butter and cream and it will help you to get the desired taste.     
 
Use Smoky Charcoal

We often miss the smoky flavour while making dal makhani at home. People can use the charcoal smoking technique to aromatize the dish and it might be helpful. The slow cooking technique can also help to enhance the taste and we hope it will be helpful. Rajma and urad dal must be soaked overnight so that it is cooked in less time. You can also use fresh lentils for best flavour and taste.
 
The above mentioned tips must be considered if you are trying to make restaurant-style dal makhani at home. The recipe is commonly available on the internet and people can check it on YouTube. We hope the article will help people to make restaurant-style dal makhani at home.