Daal Makhani - Restaurant Style - Indian cuisine recipe video

[TheTequillashot]

When is the salt added?

[kavita1212thakur]

Awesome. Plz specify the quantity of all contents. It effects the test accordingly.

[2000newyorkcity]

Achee baat hai Bhaijaan.  New house mubarak yaar. :) When you make, please make Veg Malai Kofta. :)

[irfandama]

@2000newyorkcity Thank you, I will do so, very soon indeed.

[2000newyorkcity]

Oh looking very great MahaRaj. Bahut bahut swad hai yaar! Please make recipe for the Malai Kofta Pa Ji. Mein Punjabi hu and Malai Kofta my most favorite dish.

[irfandama]

@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.

[weroflu]

are you sure that you are only using 2 cups of beans in the video?

[irfandama]

@weroflu No... it was a lot more. It was a while back, so I can't remember exactly how much.

[weroflu]

it looks like you are using  1 cup ginger paste and 1 cup garlic paste???

your recipe page says 1 tablespoon of each, but you are definitely using more than 1 tbls.

[irfandama]

@weroflu Hey there. Thank you for bringing this up. Now that I think of it, I was making this daal for an event, and video taped it. The quantities in the recipe are the scaled down version, for smaller gatherings. Please do not be confused.

[weroflu]

few questions...

1) i soaked the urad dal overnight and only some of the dal soaked up the water.

2) there are 2 different types of paprika, sweet and spicy, which one is best to use in this recipe

3) i followed your amounts pretty closely but it seems like yours yielded much more volume.

4) is it ok to use canned garlic ginger paste? looks like you made it fresh

5) can you use fenugreek seeds instead of leaves?

[irfandama]

@weroflu Thank you for your questions. To Answer:

(1) Try stirring the lentils briefly to break them up when soaking, and ensure each grain is properly coated.

(2) I'd say, go with spicy - closer to the Indian Deghi Mirch.

(3) It happens sometime. Video can sometimes be deceptive.

(4) Canned or bottled is fine. But the taste is best when home made.

(5) Fenugreek seeds cannot substitute leaves. Very different flavor. Just do without it if you can't get leaves.

Thanks again.

[MrPaprcka]

I am also quite confused by quantities of tomato paste/puree in this recipe.Here in UK they sell tomato concenrate (it comes in tubes or very small cans, usually about 150-200 grams).Now, you say I should use 1 can of this but how big is this can?

How big is the other tomato can (the liquid one) ???

thx for answer

[irfandama]

@MrPaprcka I use a 15 oz can of Tomato puree (crushed tomatoes work as well). As for the paste, I use a 6 oz can of the same. I hope this helps.

[MrPaprcka]

Hi chef,just wanted to let you know that there is a mistake in the recipe on your website.it says 3/4 cup red kidney beans instead of just 1/4 like you say in the video please clarify this as i am making this dish very soon thx

[irfandama]

@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.

[saritajakhere]

Alright I just read the answer for the tomato puree, paste question in the other video. I'd still like to know the brand names. Thanks

[saritajakhere]

That looks lip smacking. (You added a LOT of ginger and garlic) How do you not have a cooking show yet? Couple of questions -- 1) What brand of tomatoes was it

? They looked very red. 2) What is the difference between tomato puree and paste. 3) If you used readymade paste, what brand? 4) Ive heard authentic dal makhani is cooked in milk, is that true? 5) Unrelated question -- Can you suggest a good food processor to make masalas and a pressure cooker that can be bought in the US? ^_^

[irfandama]

@saritajakhere Wow... that's a lot of questions. Let see if I can get them all.

1. The red tomatoes I use are usually Roma Tomatoes. For this recipe, I use Tomato puree... I like S & W (Costco brand). I also use Hunt's and get great results.

2. Tomato paste is a very concentrated form of Tomato puree

3. I don't believe Daal Makhani can be cooked in milk. Won't break it down, Milk will split. Nasty

4. Fagor Pressure cookers (quite expensive) Vitamix mixers (Very expensive but worth it)

[shrek2be]

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

[irfandama]

@shrek2be Hey Shrek2be (cool handle... big Shrek fan). If you feel the ginger is overpowering, there's a couple of things you can do about it. I would let the Daal sit for a day. I find that the flavors tend to be harsh at first, but mellow out in time. Also, if you add a little butter and cream, and this should mellow out the flavors.

Let me know if this works out for you. Thanks for watching. Keep in touch.

[shrek2be]

@irfandama , Hey Irfan I did what you said. The flavor has mellowed out a bit , not completely though. Thankfully I feel that I can eat it now. Thank for the tip. I just have to watch myself next time. Does ginger & garlic that you get in the US differ from India in any way?

[irfandama]

@shrek2be Glad to know it works. Ginger is a very difficult ingredient to understand. While it provides great quality in flavor, it can be overpowering and hard to control.

Next time, try to reduce the quantity of ginger and bump up the quantity of garlic. These work in tandem to keep the flavors in harmony.

As for American vs Indian ingredients, I haven't cooked in India in years, so it's hard to remember. But from what my mother says, the Indian ingredients are far more potent.

Take care.

[sonalsamson]

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

[irfandama]

@sonalsamson Yes... the slow cooker is a great option. I have done it several times and it works perfectly. Yes.. maintain the order in which the ingredients are added to make this.

Thank you for your questions and comments.

[1980malika]

Hello Thank you for your video..can we use tinned daals instead...so save time?

[irfandama]

@1980malika Hi Malika,

I am not going to be able to comment about the canned lentils as I rarely use them. Besides, I am not sure if you get the Black gram daal in a can. It's not the same thing as black beans. Totally different beast.

Check out the video on home style daal makhani. It does speed up the process a little bit. Also, consider using a pressure cooker to cook the Black urad daal. Considerable time savings there with minimal taste compromise.

Thanks again, and happy eating!!!

[eateastIndian]

Mouth-watering Chef..I am craving some dal makhani now!

[irfandama]

@eateastIndian Thank you! If you make the recipe, please let me know how it works out.

[eateastIndian]

@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 :)

[irfandama]

@eateastIndian Thank you... great to hear that it worked out. Can't wait for the video.

[goldengodessshakti]

Hi Irfan! Thanks for the recepie for my favorite daal. I have seen it being made various ways but I prefer the rich taste that cream and butter add. I appreciate your step by step demonstration.  Your subtle desi mannerism makes it a joy to watch. I soaked the two daals ovenight and have the daal on the stove slow cooking. I can't wait to implement the rest of the steps and ofcurse my favorite step of sharing it with my family. Thanks again Irfan. Keep up the good work. God bless.

[irfandama]

@goldengodessshakti Greetings Goldengodessshakti. Thank you for the comments. I am so pleased to hear the positive feedback. I am sure this Daal Makhani will turn out to be excellent, and will be loved by everyone who try it.

I am also glad you like the videos and my desi mannerisms. Please do subscribe to the channel, so you won't miss out on the next round of exciting videos coming up. Please pass this on to your friends as well.

Thank you, God bless and Happy Eating!!!

[korikrali]

Little problem with the lanuage i guess. a flame cant be slow... it ought to be low mate...nice recipe though

[korikrali]

@goldengodessshakti

Little problem with the lanuage I guess. A flame can't be slow, it ought to be low mate...nice recipe though

[korikrali]

@goldengodessshakti

Little problem with the lanuage I guess. A flame can't be slow, it ought to be "low" mate...nice recipe though

[gabsylv]

@korikrali Nothing better to do with your time than split hairs? He's more intelligent and interesting than most English native speakers.

[rippankang]

Hi Chef Dama..thanks heaps for sharing this lovely recipe..I tried cooking it with exactly the way u told(though reduced the cooking time far less) but still it turned out sooooo delicious as if it was from restaurant..!!!!..could not believe that I made such a yummy daal makhani myself....this is the best ever recipe for Daal Makhani..cheers..!!!!

[irfandama]

@rippankang Thank you so much for your feedback. This really makes my day. I tend to cook my daal for a long period of time. In the Bukhara Restaurant at the Maurya Sheraton, we used to cook this Daal overnight on the Tandoor. But I am glad you used your judgement and that it worked out for you.

Please do subscribe to the channel, and please pass this on to your friends. It's the response like yours that keeps this content free on the web.

Thanks again, and Happy eating!!!

[rippankang]

@irfandama Hi Irfan..thanks for reminding me to subscribe the channel ,I have just done that...wondering how come I forgot to do it yesterday..??..anyways keep up the great effort...u r doing a fantastic job by sharing ur skills..!..cheers..!!!

[nigamdurgesh]

can i use split black urad ???

[irfandama]

@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.

[MrHarmeek]

You strained soaked water so salt must hae been drained than how your dal tasted delicious u are making u fool u moron

[irfandama]

@MrHarmeek Firstly, any self respecting chef would know to season their dishes toward the end of the preparation. Evaporation alters the dishes salinity, hence salt is added at the end. This proves your assumption is flawed.

Secondly, a comment of this nature can only come from someone who takes joy in recording a video of a little child crying in distress. Rather than helping her, you choose to make a sadistic video upload of her trauma (refer to MrHarmeek's channel).

Who's the Moron now?

[badjujuwan]

@irfandama

Good job for not stooping to MrHarmeek's incredibly low level. Keep those videos coming!

[irfandama]

@badjujuwan Thank you. I appreciate your support. It takes the ignorant few to ruin it for the rest of us. But it's kind words like yours that keeps us going.

Rest assured, there will be more videos on the way. Thank you for being a regular viewer and supporter.

[BaronOfTandoor]

u rock bro im eating dal makhani right now

[irfandama]

@BaronOfTandoor Thank you! Glad you enjoyed it. Thanks for sharing your experiences with us.

Happy eating!!!

[vishliberal]

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

[irfandama]

@vishliberal Yes... that is true. Sometimes even longer. You have to be vigilant, and keep stirring the daal every half hour or so, to make sure that it doesn't stick to the bottom. I have learnt the hard way, trust me.

[vishliberal]

@irfandama Thanks. Going to try this recipe. so even at stage 2 (adding flavour) and 3, it should still be cooking for a few hours? Also, does it make a difference with what butter you use exactly? Thanks!

[irfandama]

@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.

[vishliberal]

@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!

[irfandama]

@vishliberal You are welcome Vishliberal. I guess I might confess... I used to work as a Management Trainee at the Maurya Sheraton in Delhi. This was way back between 1993 through 1995. I learnt the recipe from there - so, glad to see you could reproduce the dal.

Enjoy and keep in touch. Cheers!

[impratik]

how about adding milk instead of whipping cream?

[nehamitra1]

Hi, it seems great......Can we add onions in it?

[irfandama]

@nehamitra1 Hello Neha,

I don't typically add onions to my Daal Makhani, but there is no reason why you can't. I would encourage you to see the other Daal Makhani video I have, labeled home style Daal Makhani. This is where the ingredients are fried and then added to the daal. You can add the onions then, and fry them.

Adding onions to the Daal in this process will not cook the onions well and won't taste good.

Hope this helps.

[irfandama]

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

[impratik]

hey Irfan, why is the volume of daal increasing as you cook it more and more?

[irfandama]

Thank you for your comments. I really hope you like this recipe. It needs patience but the results will be phenomenal. I really am sure you are going to like it. Thank you again for your comments.

[TheDino2714]

hi irfan i like your recipe so much

and today iam going to make your style

thanks dear thanks to share with us

and i crossed my finger how is come out

[irfandama]

Thank you. I do hope you enjoy the recipe. Coming next will be a recipe for a moderately quicker daal makhani recipe which will be a little faster.

Take care and happy eating!!!

[NegativePermutation]

This looks really tasty! :)