Dal Makhani is a must in North Indian menu either it is marriage or a restaurant menu, this is a very common item yet so special and integral part of punjabi cuisine
The recipe is so simple with common ingredients but one should have enough patience to make it.
When it is cooked for longer time it releases starch and gets thicker and creamier.
Rich and buttery taste come from butter and cream added to it during cooking.
In this reipe I've covered all the points you need to remember to master this indian delicacy. It is best served with Naan or Rice.
One more intresting fact about Dal Makhani is that it taste better next day as it develops more flavour and get thicker.
- 1 cup whole urad dal (whole black gram)
- 1/6 cup Rajma (kidney beans)
- 6-7 cups water for pressure cooking
- 3-4 tbsp Ghee/butter
- 1-2 small to medium Tej patta (Indian bay leaf)
- 1 teaspoon cumin seeds
- 1 pinch Asofeatida (hing)
- ½ cup finely chopped onions (1 medium sized onion)
- 2-3 tbsp ginger garlic paste
- 1 teaspoon chopped green chilies or 1 to 2 green chillies
- 1 Cup tometo(pureed)/tometo puree
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric
- ½-1 teaspoon red chilli powder
- ¼ cup butter
- ½ cup Fresh cream
- 1/2 teaspoon crushed kasuri methi (dry fenugreek leaves) – optional
- ¼ cup Fresh cream
- Wash and soak both the dals for at least 6-8 hours or overnight
- Wash again and discard the water
- Transfer the dal to pressure cooker
- Add 7 cup of water and cook on high flame without pressure
- After a while when the froth come on the top, remove it with the help of the laddle
- You may have to repeat the last step for 2-3 times
- Now, close the lid and pressure cook on a high flame till one whistle, after that bring the heat to the lowest and continue cooking for 1 hour
- For Tadka:
- Heat a pan and add ghee , cumin seeds and asafoetida
- Once the cumin change the colour add finely chopped onion and saute on medium heat till golden
- Once the onion is done, add ginger garlic paste and saute 3-4 minutes and stir continously
- now add chopped green chillies if using and tomato puree and salt
- Cover and cook it on medium flame until tomatos are done
- Now add coriander power, cumin power, turmeric and continue to cook on medium flame till the ghee separate
- When the pressure is subside, check if the dal is done and add it to the tadka
- Add butter and cream and continue to cook on medium flame for 30 minutes and stir occasionally, add water if required
- Once you get the desired consistency after 30-45 minutes add kasuri methi, garam masala and remaining cream to finish
- Mix well and remove it from the gas and leave it covered for 5 minutes
- Dal Makhani is ready to be served
- if you don't have cream you can use home made malai or 1 cup milk along with butter
Try this Easy Dal Makhani Recipe and let us know how it turned out for you. We would love to hear from you.