Dal Makhani

Dal makhani

Dal makhani is a buttery delight prepared with whole black lentils. A flavourful and comforting dish with creamy texture loved by all age groups. It’s originated from punjabi cuisine but it’s become popular all over India. Whole black lentils and red kidney beans are soaked for 8-9 hours and steamed in a pressure cooker. Onion and tomato gravy is prepared with butter and spices. Cream is added at the end to give richness and good velvety texture to the dish. Here I present lip smacking dal makhani to relish anytime with roti, pulka or jeera rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Accompaniment
Cuisine: Punjabi, India
Servings: 4-6

Ingredients:

Whole black lentils(Urad dal): 1 cup(Small)

Red kidney beans(Rajma): 1/4 th cup(Small)

Butter: 3 tsp

Ghee: 2 tsp

Bayleaf: 2/3 nos.

Cloves: 3/4 nos.

Cardamom pods: 4/5 nos.

Cinnamon stick: 1 no.

Ginger garlic paste: 1 1/2 tsp

Onion: 2 nos.

Tomatoes: 3 nos.

Salt: As required

Cumin: 1 tsp

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Garam masala: 2 tsp

Red chilli powder: 1 1/2 tsp

Kasuri methi: 1 tsp

Amul Cream: 1 1/2 tbsp.

Method of preparation:

Take one cup of whole black lentils in a bowl. Also take one fourth cup of red kidney beans into the same bowl.
Rinse well once with water and soak in enough water for overnight or 8-9 hours{if you’re preparing for lunch soak them overnight and for dinner 8-9 hours of soaking is enough}. I’ve prepared dal makhani for dinner, so I’ve soaked them in the morning.
After 8-9 hours of soaking transfer them into a 3 litre pressure cooker with soaked water. Add two more cups of water, required amount of salt, turmeric, bay leaves, cinnamon, cardamom pods and cloves.
Close the lid and keep the weight. Pressure cook them on medium flame for 8-10 whistles. Switch off the flame and allow the pressure to settle down.
Meanwhile prepare onion tomato gravy for dal makhani.
Heat kadai and put 3 tsp of unsalted butter into it.
Now add cumin seeds, chopped onion pieces into it.
Add a pinch of salt and sauté well till the onion pieces turn into translucent.
Now add ginger garlic paste and sauté well till the raw smell goes away.

10. Now add finely chopped tomatoes and mix well.

Sauté them well till the tomatoes turn mushy. Close the lid.
Now add cumin powder, coriander powder, garam masala and red chilli powder. Mix thoroughly and sauté for two minutes.
Now open the lid of the pressure cooker, remove the bay leaves and cinnamon stick present in it.
Now transfer the lentils mixture into the kadai which contains onion tomato gravy.
Add water approximately one cup to get desired consistency. Also add two tsp of ghee. Instead of ghee any neutral oil can be used.
Mix thoroughly and cook the mixture on low flame. Check for salt and add if required any.
Cook the mixture on low flame for 30-45 minutes till nice consistency is achieved. If required add half cup of water.
Add crushed kasuri methi and mix thoroughly.
Now add one and half tbsp of cream.
Mix well and cook for one more minute. Switch off the flame.
Now the delicious dal makhani is ready to serve hot. Transfer dal makhani into a serving bowl. Garnish with ginger julienne, cream, onion rings and coriander leaves.
Serve dal makhani with roti /pulka.

Tips:

In this recipe I’ve added finely chopped tomatoes, instead you can add tomato puree and proceed the same.
Quantity of cream can be increased or decreased according to individual choice. If you don’t like adding cream, skip the cream. But addition of cream gives very nice texture and taste to the dal makhani.
If you like smoky flavour, take one small charcoal piece. Heat and put it in a small cup, pour few drops of ghee. Immediately keep it on top of the dal makhani and close the lid for three minutes so that smoky flavor infuses into the dal makhani.

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