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, Cooking – 1 hour 45 mins, Total –  2 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 – 4 cloves (finely chopped)
  5. Ginger – 1 inch (finely chopped)
  6. Tomatoes – 2 large (blend to a smooth paste)
  7. Black Cardamom – 1
  8. Bay Leaf – 1
  9. Cinnamon Stick – 1/2
  10. Clove – 2
  11. Green Cardamom – 2
  12. Kashmiri Red Chili Powder – 3 tsp (for the color prefer kashmiri mirch)
  13. Coriander Powder – 2 tsp
  14. Garam Masala Powder – 1/2 tsp
  15. Kasuri Methi (Dried Fenugreek Leaves) – 2 tbsp
  16. Butter – 2 tbsp
  17. Ghee (Clarified Butter) – 2 tbsp
  18. Cream – 1/4 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. Thoroughly rinse the soaked urad dal and rajma, and add to a pressure cooker. Add the half quantity of ginger and garlic, along with black cardamom, green cardamom, cloves, cinnamon stick and bay leaves. Add 4 cups of water and salt
  2. Close the lid and let the first whistle blow on a high flame, then cook for 35-40 mins on a low flame
  3. Release the pressure and check if it’s cooked, it should be soft. If not then cook for another 10 mins. Once dal is cooked. Keep aside
  4. Heat ghee in a pan or a kadai. Add onions and saute. Add the remaining quantity of ginger and garlic. Cook till onions are golden brown
  5. Add tomato paste, kashmiri red chili powder and coriander powder. Mix and cook till ghee starts to separate
  6. Add cooked dal and 1/2 cup water (or as required, depends on the thickness). Add crushed kasuri methi and garam masala powder, bring it to boil. Then cook for 40-45 mins on a low flame. Keep stirring occasionally and mash a bit
  7. Add cream, butter and coriander leaves. Mix and cook for another 2-3 mins. Your Dal Makhani is ready
  8. Top it with some cream or butter while serving. Enjoy with your favorite bread or rice.

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11 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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