Dal Makhani

The most popular Indian dal world wide is Dal Makhani. You will find it in every restaurant which serves North Indian food. This Punjabi delicacy is buttery, creamy and loaded with spices.

It is prepared with Sabut Urad (whole black gram) along with some Rajma (kidney beans). This palatable dish can be enjoyed with jeera rice, naan, kulcha or whatever you like. 

Also try: Langar Waali Dal or Dal Tadka.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 15 mins, Soaking – 8 hours, Cooking – 1 hour 45 mins, Total –  10 hours

Servings: 4-5

Ingredients:

  1. Sabot Urad Dal (Whole Black Gram) – 3/4 cup (soaked overnight or 8 hours)
  2. Rajma (Kidney Beans) – 1/4 cup (soaked along with urad dal overnight or 8 hours)
  3. Onion – 1 medium (finely chopped)
  4. Garlic – 6 cloves (finely chopped or grated)
  5. Ginger – 2 inches (finely chopped or grated)
  6. Tomatoes – 2 large (blend to a smooth paste)
  7. Black Cardamom – 2
  8. Bay Leaf – 2
  9. Cinnamon Stick – 1
  10. Clove – 4
  11. Green Cardamom – 4
  12. Kashmiri Red Chili Powder – 3 tsp (for the color prefer kashmiri mirch)
  13. Coriander Powder – 2 tsp
  14. Garam Masala Powder – 1 tsp
  15. Kasuri Methi – 2 tbsp
  16. Butter – 3 tbsp
  17. Ghee (Clarified Butter) – 3 tbsp
  18. Fresh Cream – 1/3 cup
  19. Water – 5 cups (or as required)
  20. Coriander Leaves – for garnishing
  21. Salt to taste

PS: – 1 Cup = 250 ML

How to make Dal Makhani:

  1. Add rinsed urad dal and rajma to a pressure cooker. Add half quantity of ginger and garlic. Add whole spices – black cardamom, green cardamom, cloves, cinnamon stick and bay leaves. Add 4 cups of water and salt
  2. Close the lid let first whistle blow on high flame then turn the flame to low and cook for 35-40 mins
  3. Release the pressure and check if dal and rajma are cooked. It should be soft. If it’s not then cook for another 10 mins
  4. Once dal is cooked. Keep aside
  5. Heat ghee in a pan or a kadai. Add onions. Saute
  6. Add remaining quantity of ginger and garlic. Cook till onions are golden brown
  7. Add tomato puree. Saute
  8. Add kashmiri red chili powder and coriander powder. Cook till oil starts to separate
  9. Add cooked dal and 1/2 cup water (or as required, depends on the thickness). Add crushed kasuri methi, garam masala powder. Bring it to boil. Turn the flame to low and cook for 40-45 mins
  10. Keep stirring in between and mash a bit.
  11. Add fresh cream, butter and coriander leaves. Mix well
  12. Cook for another 2-3 mins. Your Dal Makhani is ready
  13. Top it with fresh cream or butter and serve hot with your favorite bread or rice.

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9 Comments Add yours

  1. Most filling of all the dals, not to forget the nutrition quotient. Beautiful share.

    Liked by 1 person

    1. Yes.. we prepare mostly on the special occasions… Thank you!!!

      Liked by 1 person

  2. mistimaan says:

    My favourite dish……..thanks for sharing

    Liked by 1 person

  3. Reema says:

    Thanks For sharing! I love Dal Makhani.. But never tried it at home. Will definitely try now. 🙂

    Liked by 1 person

    1. Thank you so much !!! Do try n share your feedback 🙂

      Liked by 1 person

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