Dal Makhani – Discover healthy, delicious. tasteful recipes, cooks, videos, and how-to based on the food you love and the friends you follow.
Discover healthy, delicious. tasteful recipes, cooks, videos, and how-to based on the food you love and the friends you follow. Dal is one of our favorite of all times and I would love to share the tips and tricks for making Dal Makhani.
Dal here refers to Kale Mah or Sabut Kale Mah, or black whole dal with chilka or Urad Dal. Makhan refers to dal loaded with lot ot butter or ghee. Dal Makhni is basically originated from Punjab, India. In Punjab, each and every restaurant, roadside dhabas always have this dal. Every festival party, wedding party have this dal on the menu.
In villages Dal Makhani is made on chulhas with wood burning in patilas or handi or woke and slow cooking and simmering it for a long time it gives very creamy and rich texture.
I usually add some Rajmah along with black mah which adds to the taste and texture of dal makhani. We love it so much that it on repeat almost every weekend.
if you have forgotten to soak the lentils you can still make dal makhani.
Just add additional 2 cup water and a pinch of baking soda, since usually
when we soak the beans swell so we have to account for expansion. For pressure cooker give 7-8 whistles.
Simmer the dal on low heat for a minimum of 30 mins to a couple of hours
to get that deep flavor and thick and creamy texture. The more this dal simmers the more creamy it gets and better it tastes. Using butter to cook the onions adds a lot of flavor. Hope you enjoy Dal recipe!
Dal Makhani – For more Recipes
Dal Makhani
Ingredients
- ¾ cup black lentil sabut urad dal or black gram
- ¼ cup kidney beans rajmah
- 2 tablespoon butter
- 1-2 black cardamoms
- 1 bay leaf
- 2 green cardamoms
- ½ teaspoon cumin seeds zeera
- ¼ teaspoon asafetida hing
- 1 medium onion finely chopped
- 1 inch ginger piece grated or 1 tablespoon minced
- 6 garlic cloves minced or 1 tablespoon minced
- 1-2 green chilies finely chopped
- 2-3 tomatoes pureed approx 1 cup
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- ¼ – ½ teaspoon garam masala
- pinch black pepper adjust to taste
- 2 teaspoon salt adjust to taste
- 1 tablespoon Fenugreek leaves dried
- ¼ cup cream
Instructions
Preparation
- Soak both the whole urad dal and rajma overnight in enough water for overnight. Later drain them well.
- Rinse both the lentils a couple of times in water.
- Drain again and then add them in a pressure cooker. Add water and stir well.
- Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.
- The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside.
Dal Makhani Tadka
- In a pan, now heat butter. You can use salted butter or unsalted butter.
- Add cumin seeds, cloves, green cardamoms, black cardamom, cinnamon and tej patta(bay leaf).
- Fry for some seconds till the spices sputter and become aromatic.
- Add onions finely chopped.
- Stir and sauté the onions on a low or medium-low heat till they become light golden.
- Add the ginger garlic paste. Stir again and sauté till the raw aroma of ginger-garlic goes away.
- Add the chopped green chilies and sauté for a while.
- Add the prepared tomato puree and mix well.
- Add red chili powder. sauté this mixture on a low to medium flame, till you fat releasing from the sides.
- Then add the cooked urad dal and rajma beans along with the stock. Also add water as required.
Slow Cooking or Simmer
- Now simmer the dal makhani uncovered on a low flame.
- Keep on stirring often, so that the dal don’t stuck to the bottom of the pan.
- Once it has begun to thicken, add salt as required.
- Stir very well and continue to simmer on a low flame. Keep on stirring when the lentils are simmered on low heat. keep on for 2- to 25 minutes
- As the gravy thickened enough, add cream. Now turn off the gas.
- Add crushed kasuri methi (dried fenugreek leaves). Mix again.
- Garnish with some cream and fresh coriander and ginger julians.
