Dal Makhani Recipe
Dal makhani is a standout amongst the most famous Indian dishes. This zesty lentil readiness is a blend of rajma or red kidney beans and a whole urad dal and an ideal mix of entire flavors. The dal makhani recipe completes equity to the name and uses a lot of butter which offsets the warmth from the flavors and makes the last dal rich and smooth.
Dal makhani at the restaurant is something that we all tempt for and the special variation they give it. Try this restaurant style Punjabi dal makhani to serve something special for your next family occasion to get awards of praise your direction. Even this recipe can be made at any other day for dinner in large amounts to guarantee some left overs since the black dal tastes surprisingly better the next day even when eating it cooler.
|Prep Time: 8 Hours||Cooking Time: 1 Hour||Servings: 4 to 5|
Ingredients for Dal Makhani
- Whole urad dal 150 grams
- kidney beans (rajma) 50 grams
- finely chopped onion 1 medium
- finely chopped green chilies 2
- ginger garlic paste 2 Tsp.
- Medium tomatoes 2-3
- cumin seeds (jeera) 1/2 Tsp.
- cloves (laung) 3
- green cardamom (hari elaichi) 3
- black cardamom (badi elaichi) 1
- cinnamon (dalchini) 1-inch
- Medium bay leaf (tej patta) 1
- Red chilli powder 1/2 Tsp.
- 2 pinch nutmeg powder (jaiphal powder)
- Water as needed
- cream ¼ cup
- low fat cream 1/3 Tsp.
- crushed dry fenugreek leaves (kasuri methi) 1/4 Tsp.
- butter 3 Tbsp.
- Salt to taste
- 1 small charcoal piece
Process of making Dal Makhani
Take 150 grams whole urad dal and 50 grams kidney beans, soak overnight or for 9 to 10 hours in water. Drain the water and wash them properly 2 to 3 times in water.
Transfer urad dal and rajma in a pressure cooker, add water 3 to 4 cups water or as needed and put the pressure cooker on a high flame with lid closed.
Cook them for 12-15 whistles until dal and rajma have cooked properly. If not, then add water and cook them again on a high flame for 5 to 7 whistles. Dal should be cooked well and melted that it should not need to bite it. To get this texture, you can slightly mash the dal with a spoon after it is cooked.
Meanwhile, when lentils are cooking, take 2-3 medium sized tomatoes, wash them and chop. Transfer them to a blending jar and blend to make a smooth puree. You don’t need to blanch the tomatoes. Also, you can use ready-made puree too.Take 1 medium onion, 2 green chilies and finely chop them.
Place a pan on a medium flame to heat, and 3 Tbsp. butter. When butter is melted, add 1 medium bay leaf, 1/2 Tsp. cumin seeds, 3 cloves, 3 green cardamoms, 1-inch cinnamon and 1 black cardamom. Saute them till they become aromatic.
Now, add finely chopped onion and saute the onion on low flame till they become light golden.Add 2 Tsp. ginger garlic paste. Stir to mix well and saute till raw aroma of the paste goes away.
Then, add finely chopped green chilies and saute it for a minute.Add tomato puree in the mixture and cook it for 2 minutes. Keep stirring.Add 1/2 Tsp. red chili powder and 2 pinches of nutmeg powder. If you don’t have nutmeg powder you can grate nutmeg directly. Stir very well to mix spices.Cook the mixture on a low to medium flame until you notice fat releasing from the sides.
Now, transfer the cooked urad dal and rajma in the mixture, also add water as needed.Reduce the flame and simmer the dal. Do not cover it with lid and continue stirring so that it doesn’t stick to the pan.
In 5 to 7 minutes, dal makhani will start to thicken. As you see it start thickens, add salt to taste and stir well.Now, continue to cook on a low flame and if the gravy is too thick add water as required and continue to cook it for approx. 25 to 30 minutes.
When the dal makhani grave has attained a desired thick consistency, it’s time to add cream in it. Remember, dal makhani will neither be too thick nor too thin.
Step 11: Now, add 1/4 cup cream in it and stir well to mix and turn off the flame.Add 1/4 Tsp. crushed Kasuri methi leaves and cover the lid for 5 minutes.Now, heat a charcoal on direct flame with the use of tongs till it turns red. Make sure, it should be burnt from all the sides evenly.
Step 12: Keep that charcoal in a small bowl and open the lid of makhani dal bowl.Pour 1 tbsp. oil on charcoal and immediately keep that charcoal bowl on top of dal makhani and cover the lid of the makhani bowl to infuse charcoal smoke with dal makhani. Do this for a minute or two.
Finger-licking Punjabi style dal makhani is ready. Before serving it, garnish it with 1/3 tbsp. of low-fat cream and chopped coriander leaves. Whether you want to serve it with steamed rice, naan, butter-naan, tandoori roti or just with a simple chapatti, this delicious dal will taste heavenly with everything.
Tips and Variations
- To get the smokier flavor, leave charcoal for 2-3 minutes.
- If you do not have a ginger-garlic paste, take 6 garlic cloves and 1-inch ginger in a mortar and crush to make a paste.
- For a better taste of dal makhani, simmer it for a longer time.
- Do not cook kidney beans or dal in the pot, this will take much longer time than usual cooking time and may not cook properly inside.
- If boiling kidney beans separately, you can use a pinch of baking soda too.