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.
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.😊
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! 🙏🏻
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.
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.
मैं joint family में शौंकीया तौर पर कभी-कभी खाना बना लेता था। तो उस दिन बच्चे ही पूरा खाना चट्ट कर जाते थे।मेरा भाई तक ने मेरे दम आलू खाने के लिए nonveg. के उपर तरजीह दी।आज आप के नियामी दम आलू + दाल मख्खनी देखी तो लगा पाक कला बहुत दूर की कौड़ी है। प्रणाम chef आप को।
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
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
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.
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 👌
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
آپ کی دال مکھنی یقیناً بہت لاجواب اور ذائقے دار بنی ہوگی مگر اس سے بھی زیادہ ذائقے دار ہے آپ کا سکھانے کا انداز جس پیار محبت اور خلوص کے ساتھ آپ نے دال مکھنی بنانا سکھایا ہے اسکے سامنےآپ کی اس لاجواب دال مکھنی کا ذائقہ تھوڑا کم معلوم پڑتا ھے
जवाब नहीं है सर जी आपका
अप लांखों का काम लोगों को फ्री में सीखा रहे हो धन्यबाद
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
Aap ke tarike se dal banae .bhut bhut tarif mili . Thanku ji
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?
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.
Dil ko hi nahi गुर्दों को भी टच कर गई रेसिपी
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
Thanks
Kya recipe batai apne , dil khush hogya
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.😊
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
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।
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
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! 🙏🏻
Sir same process se dal makhani aj banai restaurant se bhi best thi best ever recipe and easy to make 👌👌
समझाने का तरीका बहुत ही अच्छा है। सर आप 1 kg k hisab se bhi measurements bta dijiye
Thanks chef. You are so genuine
Chef aap one of the best chef hai aisi dal makhni to sayad hi kisi ne share ki hogi thanks.
Bilkul Dil ko tch Kiya Chef.....hats off to your hard work !
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।
पंजाबीआं दी बले बले..लाजवाब है आपका तरीका samjhaane का..वाहेगुरु जी भली करे.❤
Beautifully explained the recipe of dal makhani .thanks for the same
Chef, dil ko touch kiya. Thank you for the effort in explaining this recipe.
So delicious.🙂.Thanku so much.
Number one chif 👍👍👍
This is so world class. Autgentic and scrumptious. The chef is so passionate and brings joy to lovers of food. Thank you
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 🙏🙏🙏
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.
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
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
मैं joint family में शौंकीया तौर पर कभी-कभी खाना बना लेता था। तो उस दिन बच्चे ही पूरा खाना चट्ट कर जाते थे।मेरा भाई तक ने मेरे दम आलू खाने के लिए nonveg. के उपर तरजीह दी।आज आप के नियामी दम आलू + दाल मख्खनी देखी तो लगा पाक कला बहुत दूर की कौड़ी है।
प्रणाम chef आप को।
Excellent recipe and well explained step by step 👏👏👏👏well done , keep it up 🌹🌹🌹🌹🌹
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 👍😮😅
Muh me paani aa gaya
Waah ustad ❤ ❤
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
Excellent Chief... What a recipe!! 👏👏👏
Awesome sir mujhe bahut yummy lagta hai dalmakhani
Thank you so much
Superb
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
Bahut badia dal makhni ka tarika khush raho
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 nice
Thank you so much 🥰
Mza hi agya. Bahut bdia chef. ❤
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.
Bahut accha recipe 👌👌
Chef you explained very well
Amazingly and perfectly cooked with authentic style..u r great chef
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 chef...this is one of the best recipe of Authentic Dal Makhani...🙏🙏
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
Daal Dekh kar muhh mei paani aa gia Sir Thanks for Recipe
Excellent recipe. My mouth was watering. Though butter, ghee was out in huge quantity but the dish really required it. Thanks dear chef🙏
Chef you are amazing, very thorough, I learnt a lot today God Bless you .
हेल्थी / स्वादिष्ट सच कहा आपने मेहनत का फल स्वादिष्ट होता है, समझाया आपने बहुत सरल तरीके से, थैंक्स chef🎉
Looks so delicious 🤤
Bhut hi badiya
लाज़वाब🎉 Mr 👨🍳 Chef Ranveer ji🙏
Chef, you're amazing! Never seen such anyone who brings such passion yo their work! 👏
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 Chef
The best chef !! He is the REAL DEAL !!!
No.1 recipe hai chef ❤❤❤❤
Wow sandaar dal makhani
Best daal makhani
I have not tasted your Dalmakhni but I can confidently say that it is probably the best that I have seen being made. Fantastastic!!!!!!!!!!!!!!!!!
Bumper shaf ji 4 pcs chekin recpie banao korme wali..
Looks authentic and delecious❤️❤️
Thank u Chef for sharing big fan from canada❤️❤️
Lajawab❤❤
Bahut accha h Saif sir kya baat kya baat kya baat kya dal makhni
Wah mai soch rahi thi ki kad our kaise yah daal makhani bana payoongi bahoot bahoot dhanyawad bahoot hi khoob 🙏🙏🙏🙌🧢🧢ts up💐
I made makhni this way and this turned out amazzingggg....woww..bilkul bahar jaisi ek dm delicious bhaiiisab❤❤❤
Mashallah bahut hi badiya
बहुत अच्छा लगा समझाने का तरीक़ा भी बहुत अच्छा है
Ek bat bol sakte he...
VAH USTAD...👌👌👌
Heartiest thanks chef maine beti k birthday pr same tarike se dal makhani banayi wakaiye lajawab bani ❤
Shaandaar bahut badia hai❤❤❤❤❤
Very very rich in protein and very very expensive 😊 recepie very Good
Lajawab,😋 Super se bhi uper ustadji
آپ کی دال مکھنی یقیناً بہت لاجواب اور ذائقے دار بنی ہوگی مگر اس سے بھی زیادہ ذائقے دار ہے آپ کا سکھانے کا انداز جس پیار محبت اور خلوص کے ساتھ آپ نے دال مکھنی بنانا سکھایا ہے اسکے سامنےآپ کی اس لاجواب دال مکھنی کا ذائقہ تھوڑا کم معلوم پڑتا ھے
❤❤❤❤❤ loog tym baad dekha khusi thikan nyc 👍 che
REALLY GREAT
Bahut hi lajawaab 👌
Thank you so much
Dal makhni is awesome for the first time I saw such an authentic recipe
Thank u
Bahut khoob
Ma Sha Allah too good and Thanks for Sharing with us
You're welcome!
बेहतरीन अति स्वादिष्ट डाल मखनी ।👌👌👌
Sir yeh sach mein Makhani...hain... 😊😊😊 maza aagya dekh ke.. aisi dal makhani pata nahi kahan milti hai?
Bahut hi lajawab daal makhhni sir
Wah wah chef maza aa gia yeh daal makhni chicken aur goshat ko peshay shor gai ha.
Bhot achhe se explain kiya Chef apne and dekhne me hi bhot sundar or swadisht lag rhi hai apki banayi Daal Makhani
Mst insaan ho aap samjhane ta tarika bhi bilkul alag h i am your fan sir ji
Bahut hi shandar dal makhni chef
একদম পারফেক্ট।।। ❤❤❤
Bahut...badiya recipe...Bhaiya ji...aap ka batane ka andaz...aur sachaee se nap tol batana.....har koi nahi karta...bahut la jawab recipe ...😊
Parfact recipe daal makhni
Thank you so much and please try it
So amazing saaf bahut acche se aap samjhte ho thanks sir
Bhut bhut testi mere muh se pani nikal gaye ji😮❤😮
the very best hope some day i can taste it