No.1 chef. Authentic and traditional.I love Indian food especially Punjabi. Your cooking methods are mostly traditional and I’m sure the taste would be next level. 10/10. 👍
My past time at 73years retired life is to learn and try new things. I have opted for cooking and gardening. Most therapeutic. AND when we get Professional Chef like you who is so down to earth yet humble enough to edifying your chef teachers and boss’s. Wish you a Happy Life with great success. By the way I tried Dal Makhani today and believe me, it turned out very delicious. Like you say hard work with passion = SUCCESS.😊
Chef ne sabkuch sahi bataya. Main last 20yrs se daal makhni bana raha hoon. Bahut research aur experiment karne ke baad jo seekha wo share kar raha hoon. "Daal makhani banane ke liye sabse jayada jaruri jo baat hai wo hai daal ko ubaal lene ke baad dheeme aanch par pakana lekin sirf 1 ya 2 ghante nahi kam se kam 10 ghante agar aapko authentic taste chahiye. Rajma aur Chane ki daal ko Urad ki daal se alag bhigona chahiye aur ubaalne ke baad dono grinde karke Urad Daal milana chahiye. Daal makhni mein butter, milk ya creame ki jarurat nahi hoti kyonki 10hrs PROLONGED COOKING KE BAAD DAAL MEIN SE KHUD STARCH NIKLATA HAI JO DISH KO CREAME TEXTURE DETA HAI. OTHERWISE 1/2 ghante ubaalne ke baad aap chaahe usme 5kg butter cream milk bhi daal denge to bhi taste nahi aayega. Last mein butter ya creame add karna apni choice par depend karta hai.
Thank you! What you say makes sense so thank you for sharing your method. Will try. Are your measurements of ingredients (except for the cream and butter) and steps same as chef? Also, is honey added at the end? I never knew that honey was part of authentic Daal makhani.
Chef ki baataai gai recipe sahi hai. Main to bas is baat par jor Dena chahta tha ki ek baar ubalne ke baad daal ko dhimi dhimi (Medium) aanch par jitna possible ho utna pakana hota hai (atleast 2 hr agar ghar par weekly banaate hai....aur 7hrs agar aap resturant owner/chef hai to). Daal boil karne ke baad medium aanch par pakaane ke process mein aapko baar baar paani add karna hoga kyonki paani steam bankar ud jata hai. Paani bahut thoda thoda quantity mein milana hota hai agar aap normal water use kar rahe hai otherwise wo boil ho Rahi daal ka temperature suddenly kam kar dega jisse aapki daal temper jo jaayegi aur starch nahi niklega jo asli creamy texture deta hai. Isliye daal pakaate hue paani ki Kami puri karne ke liye boiling water hi milaayein. Daal kitni patli/gaadhi yaani consistency kaisi rakhni hai ye choice par depend karta hai lekin daal makhani thick consistency ki hi pasand ki jaati hai. Agar galti se jayada paani mil jaaye to koi tension nahi thoda aur der pakaaiye uski koi max limit nahi 😀. Main Ghar par kashmiri laal mirch ka use nahi karta kyonki wo bazaar se laani hoti hai usme milwat bhi ho sakti hai aur sirf daal mein color ke liye main Market item use nahi karta. Color sirf presentation ke liye ho sakta hai taste se koi lena dena nahi hota . Mere Ghar par sirf laal mirch hi nahi balki sabhi masaale bazaar se saabut laaye jaate hai aur ghar par sukha kar grinder mein peese jaate hai thodi thodi quantity mein. Agar jayada quantity ek saath piste hai to grinder aur masaalo ka temperature high ho jata hai jisse kuchh precent tak uska real taste khatm ho jata hai. Garam masala bhi main khud banwata hoon shopkeeper se yaani usme kya kya ingredients daalna hai aur kitni quantity mein. Sabkuch sabut hota hai fir do din dhoop mein sukhakar lohe ke bade Imam daste (mortar and pestle) mein thoda kut leta hoon uske baad grinder mein peesene layak ho jata hai. Agar aap shopkeeper se garam masala banwaate hai to wo usme saste masaale jaise ki tez patta, zeera, long/clove jayada mila dete hai lekin asli ingredients jaise ki Jaayfal(nutmeg), javitri(Mace), pipli, chakra fool (star Anise) aur Badi ilayachi (Black and Big) etc kam daalte hai.
@@Sarah-Gee Chef ki baataai gai recipe sahi hai. Main to bas is baat par jor Dena chahta tha ki ek baar ubalne ke baad daal ko dhimi dhimi (Medium) aanch par jitna possible ho utna pakana hota hai (atleast 2 hr agar ghar par weekly banaate hai....aur 7hrs agar aap resturant owner/chef hai to). Daal boil karne ke baad medium aanch par pakaane ke process mein aapko baar baar paani add karna hoga kyonki paani steam bankar ud jata hai. Paani bahut thoda thoda quantity mein milana hota hai agar aap normal water use kar rahe hai otherwise wo boil ho Rahi daal ka temperature suddenly kam kar dega jisse aapki daal temper jo jaayegi aur starch nahi niklega jo asli creamy texture deta hai. Isliye daal pakaate hue paani ki Kami puri karne ke liye boiling water hi milaayein. Daal kitni patli/gaadhi yaani consistency kaisi rakhni hai ye choice par depend karta hai lekin daal makhani thick consistency ki hi pasand ki jaati hai. Agar galti se jayada paani mil jaaye to koi tension nahi thoda aur der pakaaiye uski koi max limit nahi 😀. Main Ghar par kashmiri laal mirch ka use nahi karta kyonki wo bazaar se laani hoti hai usme milwat bhi ho sakti hai aur sirf daal mein color ke liye main Market item use nahi karta. Color sirf presentation ke liye ho sakta hai taste se koi lena dena nahi hota . Mere Ghar par sirf laal mirch hi nahi balki sabhi masaale bazaar se saabut laaye jaate hai aur ghar par sukha kar grinder mein peese jaate hai thodi thodi quantity mein. Agar jayada quantity ek saath piste hai to grinder aur masaalo ka temperature high ho jata hai jisse kuchh precent tak uska real taste khatm ho jata hai. Garam masala bhi main khud banwata hoon shopkeeper se yaani usme kya kya ingredients daalna hai aur kitni quantity mein. Sabkuch sabut hota hai fir do din dhoop mein sukhakar lohe ke bade Imam daste (mortar and pestle) mein thoda kut leta hoon uske baad grinder mein peesene layak ho jata hai. Agar aap shopkeeper se garam masala banwaate hai to wo usme saste masaale jaise ki tez patta, zeera, long/clove jayada mila dete hai lekin asli ingredients jaise ki Jaayfal(nutmeg), javitri(Mace), pipli, chakra fool (star Anise) aur Badi ilayachi (Black and Big) etc kam daalte hai.
@@Sarah-Gee Honey is never added to Dal Makhani, it is just a part of urban culture... Aajkal khaane, laagne aur dhone ya kisi bhi cheez mein bola jata hai advertisement kiya jata hai ki isme Shehad hai. Ab kitna hai asli hai ya nakli hai iski koi guarantee nahi. Aaj ke time mein shayad hi kisi ko asli pure Shehad dekhne ko milta ho. Honeybee/Hives villages mein khub dekhne ko milte the humare pass khub Shehad hota tha har khaane aur lagaane ke liye. Lekin pesticides ke excessive use aur shayad Mobile Tower signal (not sure about this) ki wajah se pure village mein Honeybee ya Hives dekhne ko bhi nahi milta. Humare bachhe to jaante bhi nahi ki Madhumakkhi ka ghar kaisa hota hai. Gaon mein madhumakkhi palan Kiya jata hai jismein lakadi ke box mein madhumakkhiyon ko pala jata hai lekin unko sugar syrup feed karaya jata hai isliye unse milane wala sehad pure nahi hota. Maine bhi apne Aam ke bag yani mango garden mein do box lagaye hue hain jinse mujhe 100% pure shehad mil jata hai. Lekin main box se sirf 10% shehad hi nikalta hoon. Agar Sara shehad nikal liya to madhumakhiya maari jaayengi.
बहुत सुन्दर बनाया है आप ने दाल मखानी आप जैसा बनाया है वैसे कोई नही बनता है और तो अलग तरीका से बनाते हैं आप अपना तरीका से बनाया है जैसे आप ने बनाया है सबसे अच्छा तरीका है बनाने का good सैफ
True Rohit. I am from a Brahmin Sharma family from UP, Dal is our staple dish every day. In US, as a Dal lover, I make Dal at least every other week. Though my family is American plus Indian they too! 🙏🏻
Fantastic recipe. The dal must be tasting awesome. I will start the process tonight (24th Jan) and complete it by tomorrow night ready for dinner. What a nice recipe. 15 out of 10.
Wow 👏 yummmmmy delicious thank you so much chef for teaching your authentic recipe. This is my favorite dal. Definitely I'm going to cook this dal❤️❤️❤️❤️❤️❤️from NewYork ❤️ Komal
This is the original authentic DAL MAKHNI famous dish of Punhab. Just see how much butter, Desi ghee and cream has been used in one kg daal. Hats off to u bro. Actually I am from punjab and senior citizen. In my child hood my grand mother cook daal in an utensil called DEGCHI and took 8 to 10 hour to cook on chullah using firewood and taste of that daal was always awesome. Your daal reminds my grandma.
Haa ji my Punjabi brother, your presentation,explanation, description and style is more than superb ! I had a permanent smile on my face the entire time. I wish more chefs would have your infectious joy in cooking. Your pride in the color of your dal ! I am tempted to come to Punjab just to try your Dal Makhani ..... You are a delight to watch! Respect to you🙏 shampa mummy USA
This is the next level Black daal 😍 the amount of work and technique that has gone into it is incredible .. Amazing work Chef .. You are a master chef MashaAllah 👌
Thank you for sharing your knowledge & Skills with us Sir 👍 Apko Cooking krte dkh bhot Acha lgta hai, i wish mai v future me app jsa Amazing Chef ban pau😊
Omg..Soooo much Butter..Cream...Oil.. Health Conscious persons won't be able to eat. Highly Cholestrol Daal...soon will have Heart attack. One must have Fast for a Week after eating this Delicious Daal Makhani. Super Daal but highly Fattening.. Can't we Reduce the Quantity of Butter.?
@@urmilluther2185 - He starts the video with authentic daal makhni what we used to make in old times. Expect the butter. Also, I have seen 70 years (living right now with moderate workout) old eating 100 gm PER DAY (3 kg a month 1 person) desi cow ghee from years (made from desi cows at home - no dairy one) living right now healthily. So quantity of butter is not a problem, market quality butter is a problem.
शेफ आपने बहुतही जबरदस्त और कमाल की रेसिपी दिखाई है. बहुत बहुत शुक्रिया, जब घर पे पाकनी है तो सारा सामान किस हिसाब से लेना चाहिये वोह अगर रेसिपी के नीचे दे पायेंगे तोह बहुतही हेल्प होगी. 🙏🙏
Isi tarah jo aapne chana daal or louki ki recepi batai thi vo bhi hamne try ki thi. Bohit hi zabardast bana. Meri puri family ko bohot pasand aya tha. Thank u sir
No doubt apka ye kaam dil ❤ko chhu gaya apki mehnat men koye kami nahi samjhane ka tareka bhi pasand aya or daal makhni bhi sirf dekhne men itni shandar hai ko iska taste bhi sabse alag hoga thank you for sharing.❤❤❤
I tried your recipe and it turned out even better than most of the restaurants where i have had daal makhni. Time taking recipe but definitely worth every minute we put in. It was absolutely lip smacking. Thank you for sharing
Chef, aap ka kaam bhi dil ko touch kar gaya, video bhi, daal ka color bhi, thickness bhi aur aap ka andaaz bhi. Bahut hee laajawaab recipe. Aap ko aur aap ke Ustaad ji ko bahut bahut dhanyawaad 🙏🏼
WOW !Mouth watering! There always remains one draw back in each recipe I.e; we couldn't even taste it, please make some way so ThaT we can have it in brunch & dinner. Thnx
जवाब नहीं है सर जी आपका
अप लांखों का काम लोगों को फ्री में सीखा रहे हो धन्यबाद
No.1 chef. Authentic and traditional.I love Indian food especially Punjabi. Your cooking methods are mostly traditional and I’m sure the taste would be next level. 10/10. 👍
Chef: I am from Pakistan and love Indian food, this is very good way to teach how to prepare authentic recopies.
Aap ke tarike se dal banae .bhut bhut tarif mili . Thanku ji
No nonsense, just a passionate man passionately explaining an amazing authentic recipe. Salute.
Very good
@@surjitsingh8041
L
रेसिपी बहुत पसंत आई लेकीन ये रेसिपी कॉमन फॅमिली के बजेट के बहर है. आपकी रेसिपी देखकर हम संतुष्ट हुये.
Zabardast
Yes
Sir ji जो आपने बताया उस तरीके से मेने ये बनाई और मेरी पूरी family को बहोत पसंद आई & पुरी family कि तरफ se aapko thank you ji❤❤❤❤❤❤❤❤❤❤❤❤
Thank you so much
My past time at 73years retired life is to learn and try new things. I have opted for cooking and gardening. Most therapeutic. AND when we get Professional Chef like you who is so down to earth yet humble enough to edifying your chef teachers and boss’s. Wish you a Happy Life with great success. By the way I tried Dal Makhani today and believe me, it turned out very delicious. Like you say hard work with passion = SUCCESS.😊
Chef ne sabkuch sahi bataya. Main last 20yrs se daal makhni bana raha hoon. Bahut research aur experiment karne ke baad jo seekha wo share kar raha hoon.
"Daal makhani banane ke liye sabse jayada jaruri jo baat hai wo hai daal ko ubaal lene ke baad dheeme aanch par pakana lekin sirf 1 ya 2 ghante nahi kam se kam 10 ghante agar aapko authentic taste chahiye. Rajma aur Chane ki daal ko Urad ki daal se alag bhigona chahiye aur ubaalne ke baad dono grinde karke Urad Daal milana chahiye. Daal makhni mein butter, milk ya creame ki jarurat nahi hoti kyonki 10hrs PROLONGED COOKING KE BAAD DAAL MEIN SE KHUD STARCH NIKLATA HAI JO DISH KO CREAME TEXTURE DETA HAI.
OTHERWISE 1/2 ghante ubaalne ke baad aap chaahe usme 5kg butter cream milk bhi daal denge to bhi taste nahi aayega.
Last mein butter ya creame add karna apni choice par depend karta hai.
Thank you! What you say makes sense so thank you for sharing your method. Will try. Are your measurements of ingredients (except for the cream and butter) and steps same as chef? Also, is honey added at the end? I never knew that honey was part of authentic Daal makhani.
Chef ki baataai gai recipe sahi hai. Main to bas is baat par jor Dena chahta tha ki ek baar ubalne ke baad daal ko dhimi dhimi (Medium) aanch par jitna possible ho utna pakana hota hai (atleast 2 hr agar ghar par weekly banaate hai....aur 7hrs agar aap resturant owner/chef hai to). Daal boil karne ke baad medium aanch par pakaane ke process mein aapko baar baar paani add karna hoga kyonki paani steam bankar ud jata hai. Paani bahut thoda thoda quantity mein milana hota hai agar aap normal water use kar rahe hai otherwise wo boil ho Rahi daal ka temperature suddenly kam kar dega jisse aapki daal temper jo jaayegi aur starch nahi niklega jo asli creamy texture deta hai. Isliye daal pakaate hue paani ki Kami puri karne ke liye boiling water hi milaayein. Daal kitni patli/gaadhi yaani consistency kaisi rakhni hai ye choice par depend karta hai lekin daal makhani thick consistency ki hi pasand ki jaati hai. Agar galti se jayada paani mil jaaye to koi tension nahi thoda aur der pakaaiye uski koi max limit nahi 😀.
Main Ghar par kashmiri laal mirch ka use nahi karta kyonki wo bazaar se laani hoti hai usme milwat bhi ho sakti hai aur sirf daal mein color ke liye main Market item use nahi karta. Color sirf presentation ke liye ho sakta hai taste se koi lena dena nahi hota . Mere Ghar par sirf laal mirch hi nahi balki sabhi masaale bazaar se saabut laaye jaate hai aur ghar par sukha kar grinder mein peese jaate hai thodi thodi quantity mein. Agar jayada quantity ek saath piste hai to grinder aur masaalo ka temperature high ho jata hai jisse kuchh precent tak uska real taste khatm ho jata hai.
Garam masala bhi main khud banwata hoon shopkeeper se yaani usme kya kya ingredients daalna hai aur kitni quantity mein. Sabkuch sabut hota hai fir do din dhoop mein sukhakar lohe ke bade Imam daste (mortar and pestle) mein thoda kut leta hoon uske baad grinder mein peesene layak ho jata hai.
Agar aap shopkeeper se garam masala banwaate hai to wo usme saste masaale jaise ki tez patta, zeera, long/clove jayada mila dete hai lekin asli ingredients jaise ki Jaayfal(nutmeg), javitri(Mace), pipli, chakra fool (star Anise) aur Badi ilayachi (Black and Big) etc kam daalte hai.
@@Sarah-Gee Chef ki baataai gai recipe sahi hai. Main to bas is baat par jor Dena chahta tha ki ek baar ubalne ke baad daal ko dhimi dhimi (Medium) aanch par jitna possible ho utna pakana hota hai (atleast 2 hr agar ghar par weekly banaate hai....aur 7hrs agar aap resturant owner/chef hai to). Daal boil karne ke baad medium aanch par pakaane ke process mein aapko baar baar paani add karna hoga kyonki paani steam bankar ud jata hai. Paani bahut thoda thoda quantity mein milana hota hai agar aap normal water use kar rahe hai otherwise wo boil ho Rahi daal ka temperature suddenly kam kar dega jisse aapki daal temper jo jaayegi aur starch nahi niklega jo asli creamy texture deta hai. Isliye daal pakaate hue paani ki Kami puri karne ke liye boiling water hi milaayein. Daal kitni patli/gaadhi yaani consistency kaisi rakhni hai ye choice par depend karta hai lekin daal makhani thick consistency ki hi pasand ki jaati hai. Agar galti se jayada paani mil jaaye to koi tension nahi thoda aur der pakaaiye uski koi max limit nahi 😀.
Main Ghar par kashmiri laal mirch ka use nahi karta kyonki wo bazaar se laani hoti hai usme milwat bhi ho sakti hai aur sirf daal mein color ke liye main Market item use nahi karta. Color sirf presentation ke liye ho sakta hai taste se koi lena dena nahi hota . Mere Ghar par sirf laal mirch hi nahi balki sabhi masaale bazaar se saabut laaye jaate hai aur ghar par sukha kar grinder mein peese jaate hai thodi thodi quantity mein. Agar jayada quantity ek saath piste hai to grinder aur masaalo ka temperature high ho jata hai jisse kuchh precent tak uska real taste khatm ho jata hai.
Garam masala bhi main khud banwata hoon shopkeeper se yaani usme kya kya ingredients daalna hai aur kitni quantity mein. Sabkuch sabut hota hai fir do din dhoop mein sukhakar lohe ke bade Imam daste (mortar and pestle) mein thoda kut leta hoon uske baad grinder mein peesene layak ho jata hai.
Agar aap shopkeeper se garam masala banwaate hai to wo usme saste masaale jaise ki tez patta, zeera, long/clove jayada mila dete hai lekin asli ingredients jaise ki Jaayfal(nutmeg), javitri(Mace), pipli, chakra fool (star Anise) aur Badi ilayachi (Black and Big) etc kam daalte hai.
@@Sarah-Gee Honey is never added to Dal Makhani, it is just a part of urban culture... Aajkal khaane, laagne aur dhone ya kisi bhi cheez mein bola jata hai advertisement kiya jata hai ki isme Shehad hai.
Ab kitna hai asli hai ya nakli hai iski koi guarantee nahi.
Aaj ke time mein shayad hi kisi ko asli pure Shehad dekhne ko milta ho.
Honeybee/Hives villages mein khub dekhne ko milte the humare pass khub Shehad hota tha har khaane aur lagaane ke liye.
Lekin pesticides ke excessive use aur shayad Mobile Tower signal (not sure about this) ki wajah se pure village mein Honeybee ya Hives dekhne ko bhi nahi milta. Humare bachhe to jaante bhi nahi ki Madhumakkhi ka ghar kaisa hota hai.
Gaon mein madhumakkhi palan Kiya jata hai jismein lakadi ke box mein madhumakkhiyon ko pala jata hai lekin unko sugar syrup feed karaya jata hai isliye unse milane wala sehad pure nahi hota. Maine bhi apne Aam ke bag yani mango garden mein do box lagaye hue hain jinse mujhe 100% pure shehad mil jata hai. Lekin main box se sirf 10% shehad hi nikalta hoon. Agar Sara shehad nikal liya to madhumakhiya maari jaayengi.
I have one doubt, can you please clear that? If I cook it for 10 hrs, will it loose it's nutrition?
बहुत सुन्दर बनाया है आप ने दाल मखानी आप जैसा बनाया है वैसे कोई नही बनता है और तो अलग तरीका से बनाते हैं आप अपना तरीका से बनाया है जैसे आप ने बनाया है सबसे अच्छा तरीका है बनाने का good सैफ
समझाने का तरीका बहुत ही अच्छा है। सर आप 1 kg k hisab se bhi measurements bta dijiye
Kya recipe batai apne , dil khush hogya
Sir same process se dal makhani aj banai restaurant se bhi best thi best ever recipe and easy to make 👌👌
Dil ko hi nahi गुर्दों को भी टच कर गई रेसिपी
Hello Chef Alam ji.
Tried your recipe. Results were awesome. Dal was tasty even without cream.
I just added butter .
Thank you once again.
Regards
Thank you chef...this is one of the best recipe of Authentic Dal Makhani...🙏🙏
Perfection, accuracy and revealing all tiny to top secrets without any hesitation...he is truly master of his field..
👌👌👍😋😋
Itni detailed recipe pehli baar dekhi youtube pe, thank you very much chef 🤩🤩🤩
Dil ko touch kiya. मैं तो घर पर बनाऊंगा, तो process में थोड़ा बदलाव करूँगा।
Wow!! One of your best recipe, hands-down!! You should call it the most ultimate authentic daal makhani!!!
😅
True Rohit. I am from a Brahmin Sharma family from UP, Dal is our staple dish every day. In US, as a Dal lover, I make Dal at least every other week. Though my family is American plus Indian they too! 🙏🏻
This is so world class. Autgentic and scrumptious. The chef is so passionate and brings joy to lovers of food. Thank you
Fantastic recipe. The dal must be tasting awesome. I will start the process tonight (24th Jan) and complete it by tomorrow night ready for dinner. What a nice recipe. 15 out of 10.
Beautifully explained the recipe of dal makhani .thanks for the same
Excellent recipe and well explained step by step 👏👏👏👏well done , keep it up 🌹🌹🌹🌹🌹
Bahut accha recipe 👌👌
Chef you explained very well
Wow 👏 yummmmmy delicious thank you so much chef for teaching your authentic recipe. This is my favorite dal. Definitely I'm going to cook this dal❤️❤️❤️❤️❤️❤️from NewYork ❤️ Komal
Bilkul Dil ko tch Kiya Chef.....hats off to your hard work !
Looks authentic and delecious❤️❤️
Thank u Chef for sharing big fan from canada❤️❤️
Wow chef this daal makhani really touching , no other chef telling this much details ( you are honestly told us ,love your daal ,it's truly amazing 👍
Thank you so much
Chef allakat mein sikhao na 🙏🙏🙏
Chef, dil ko touch kiya. Thank you for the effort in explaining this recipe.
So delicious.🙂.Thanku so much.
Thanks
सही है सैफ बिल्कुल ऐसे ही दाल मखनी बनती है हमने भी एक फाइव स्टार होटल में इसी तरीके से सीखी थी जो कि दाल मखनी का प्रोपर तरीका है आज से 30 साल पहले ❤
लव यू सैफ 8
Thanks chef. You are so genuine
I made makhni this way and this turned out amazzingggg....woww..bilkul bahar jaisi ek dm delicious bhaiiisab❤❤❤
This is the original authentic DAL MAKHNI famous dish of Punhab. Just see how much butter, Desi ghee and cream has been used in one kg daal. Hats off to u bro. Actually I am from punjab and senior citizen. In my child hood my grand mother cook daal in an utensil called DEGCHI and took 8 to 10 hour to cook on chullah using firewood and taste of that daal was always awesome. Your daal reminds my grandma.
Yes, you are right
Salute
घी तेल मक्खन और क्रीम दाल के वजन से भी ज्यादा हो गया। क्या ये बहुत ज्यादा नहीं है।
हरा धनिया सूखा धनिया हींग आदि नहीं डालते क्या।
Haa ji my Punjabi brother, your presentation,explanation, description and style is more than superb ! I had a permanent smile on my face the entire time. I wish more chefs would have your infectious joy in cooking. Your pride in the color of your dal !
I am tempted to come to Punjab just to try your Dal Makhani ..... You are a delight to watch! Respect to you🙏
shampa mummy
USA
Very very rich in protein and very very expensive 😊 recepie very Good
Wow, what a way to explain the dish.Simply amazing.Thanks for sharing such simple things to make tasty Dal Makhani chef
सुपर रेस्पी दिल खुश हो गया
This is the real dal makhani i have cooked in my entire life nothing like it CHEF all thank to you my friend
U are a true shef passionate about dal makhani I love the way you explain ed thank u
हेल्थी / स्वादिष्ट सच कहा आपने मेहनत का फल स्वादिष्ट होता है, समझाया आपने बहुत सरल तरीके से, थैंक्स chef🎉
Excellent Chief... What a recipe!! 👏👏👏
This is the next level Black daal 😍 the amount of work and technique that has gone into it is incredible .. Amazing work Chef .. You are a master chef MashaAllah 👌
Chef aap one of the best chef hai aisi dal makhni to sayad hi kisi ne share ki hogi thanks.
Sir ji ye bhi बताओं कि कितने लोगों का खाना हो सकता hai ये हर video me plz sir ji❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Okay sure Next time
दाल मखनी recipe is wow 😲 wow nice royal style 👍 but long process nd expencive good 👍😮😅
Amazingly and perfectly cooked with authentic style..u r great chef
Bhot achhe se explain kiya Chef apne and dekhne me hi bhot sundar or swadisht lag rhi hai apki banayi Daal Makhani
Thank you for sharing your knowledge & Skills with us Sir 👍 Apko Cooking krte dkh bhot Acha lgta hai, i wish mai v future me app jsa Amazing Chef ban pau😊
Super recipe.. Very detailed oriented. We need chefs like you everywhere..!
Omg..Soooo much Butter..Cream...Oil..
Health Conscious persons won't be able to eat.
Highly Cholestrol Daal...soon will have Heart attack.
One must have Fast for a Week after eating this Delicious Daal Makhani. Super Daal but highly Fattening..
Can't we Reduce the Quantity of Butter.?
@@urmilluther2185 - He starts the video with authentic daal makhni what we used to make in old times. Expect the butter. Also, I have seen 70 years (living right now with moderate workout) old eating 100 gm PER DAY (3 kg a month 1 person) desi cow ghee from years (made from desi cows at home - no dairy one) living right now healthily. So quantity of butter is not a problem, market quality butter is a problem.
शेफ आपने बहुतही जबरदस्त और कमाल की रेसिपी दिखाई है. बहुत बहुत शुक्रिया, जब घर पे पाकनी है तो सारा सामान किस हिसाब से लेना चाहिये वोह अगर रेसिपी के नीचे दे पायेंगे तोह बहुतही हेल्प होगी. 🙏🙏
kya baat hai sir ji 👍👍👍 we are proud of you!! i am speechless! what a magnificent way you prepare and demonstrate it ! Hats off! 👍💐💐💐
Thank you so much sir
बहुत अच्छा लगा समझाने का तरीक़ा भी बहुत अच्छा है
Excellent recipe. My mouth was watering. Though butter, ghee was out in huge quantity but the dish really required it. Thanks dear chef🙏
Superb
Wah bahut delicious, ap ne bahut clear ar badhiya se explaine ki, 👌🎉 thank 🙏🌹💖
Chef, you're amazing! Never seen such anyone who brings such passion yo their work! 👏
Chef you are amazing, very thorough, I learnt a lot today God Bless you .
Isi tarah jo aapne chana daal or louki ki recepi batai thi vo bhi hamne try ki thi. Bohit hi zabardast bana. Meri puri family ko bohot pasand aya tha. Thank u sir
Very nice
Thank you so much 🥰
Looks so delicious 🤤
Bahut bahut mehant utha kar Dal recipe making process explain kiya hai viewers ko 👍
Bhut hi badiya
Muh me paani aa gaya
Waah ustad ❤ ❤
Wah mai soch rahi thi ki kad our kaise yah daal makhani bana payoongi bahoot bahoot dhanyawad bahoot hi khoob 🙏🙏🙏🙌🧢🧢ts up💐
Daal Dekh kar muhh mei paani aa gia Sir Thanks for Recipe
Apka shikhane ka tarika dill to kya dimag ko tch karta hai bahut behtree swad ❤
Masha Allah so delicious boht umda dal bani hai looks very very yumy Allah boht boht kamyabiyon se nawazApko bahi Ameen summa Ameen 👌👌👌👌👌💖💖💖💖
Bahut badia dal makhni ka tarika khush raho
Bahut...badiya recipe...Bhaiya ji...aap ka batane ka andaz...aur sachaee se nap tol batana.....har koi nahi karta...bahut la jawab recipe ...😊
पंजाबीआं दी बले बले..लाजवाब है आपका तरीका samjhaane का..वाहेगुरु जी भली करे.❤
Aapka samjhaaney ka tareeka bahut hi badiya hei. Thanks
No.1 recipe hai chef ❤❤❤❤
Mza hi agya. Bahut bdia chef. ❤
No doubt apka ye kaam dil ❤ko chhu gaya apki mehnat men koye kami nahi samjhane ka tareka bhi pasand aya or daal makhni bhi sirf dekhne men itni shandar hai ko iska taste bhi sabse alag hoga thank you for sharing.❤❤❤
Delicious thanks for daalmakhni recipe ❤❤❤❤❤
Ma Sha Allah too good and Thanks for Sharing with us
You're welcome!
Thank you for sharing recipe 🙏 ❤
Dal makhni is awesome for the first time I saw such an authentic recipe
Thank u
Chef दाल मखनी तो बहुत टेस्टी लग रही है।
👌👌
परंतु शायद घर में बना पाना मुमकिन नहीं है
Wonderful and excellent way of cooking Daal
Thank you so much
Bohut badhiya lajabab sir.acchi lagi apki recipie.but kya hum ghar me healthy khane ke liye butter aur ghee kya kam kar sakte hai
I tried your recipe and it turned out even better than most of the restaurants where i have had daal makhni. Time taking recipe but definitely worth every minute we put in. It was absolutely lip smacking. Thank you for sharing
बेहतरीन अति स्वादिष्ट डाल मखनी ।👌👌👌
Chef, aap ka kaam bhi dil ko touch kar gaya, video bhi, daal ka color bhi, thickness bhi aur aap ka andaaz bhi. Bahut hee laajawaab recipe. Aap ko aur aap ke Ustaad ji ko bahut bahut dhanyawaad 🙏🏼
Bohat bohat shukriya. Best recipe for Dal Makhani🎉
Bhut bhut testi mere muh se pani nikal gaye ji😮❤😮
ustad sach much dil ko tuch kar gayi app ki dal makhni 👌🏻❤️👌🏻
So amazing saaf bahut acche se aap samjhte ho thanks sir
Awesome sir mujhe bahut yummy lagta hai dalmakhani
Thank you so much
Bahot hi ache tarike se video banaya he
Javab nhi aspka sir
Lajawab,😋 Super se bhi uper ustadji
Bhut achchi..dal bnana btaya hae mn khane ko kr gya
❤❤❤❤❤ Very very rich recipe ! Dal Makhani ! Excellent commentry !
Thanks for watching
I have not tasted your Dalmakhni but I can confidently say that it is probably the best that I have seen being made. Fantastastic!!!!!!!!!!!!!!!!!
BAHUT HI SUNDER TARIKA AUR BAGAIR KHAYE HI LAGA BAHUT TASTEY THANKS
WOW !Mouth watering! There always remains one draw back in each recipe I.e; we couldn't even taste it, please make some way so ThaT we can have it in brunch & dinner. Thnx
Heartiest thanks chef maine beti k birthday pr same tarike se dal makhani banayi wakaiye lajawab bani ❤
Number one chif 👍👍👍
AUTHENTIC RECIPE IS TOO GOOD. SURELY I WILL COOK LIKE YOUR METHOD.
Bumper shaf ji 4 pcs chekin recpie banao korme wali..
You are so naturally authentic and so awesome
Chef, may Allah bless you with a long life. This recipe is amazing. I do not have a tandoor, so I will use a crock pot to cook it overnight.
Bahut achey