Dal Makhani

1 like

Please login to like this article.

Creamy & buttery Dal Makhani is one of India's most special and popular dal!!

Most Easy and Tasty Recipe!!

Makhani means "buttery", so for this recipe whole black lentils is cooked butter and cream.
You will get the best flavors of this dal, if you let it simmer for hours on low heat.

Ingredients
1. Urad Dal 1 cup (black dal)
2. Rajma 1/2 cup (kidney beans)
3. 3- 4 cups water
4. Butter 2-3 tablespoons
5. Ginger garlic paste 1 tablespoon
6. Kashmiri chilli powder 2 tablespoons
7. Kasuri methi 1 teaspoon
8. Tomato puree (4 tomatoes)
9. Salt to taste
10. A pinch of garam masala
11. Fresh Cream 1/4 cup or malai

Method
Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight. drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt.
Add water. Pressure cook. The dal and rajma should be completely cooked and you should be able to mash them with your fingers. Keep the cooked beans aside.

In a blender or mixer jar, take 4 medium tomatoes and blend.
No need to blanch the tomatoes. Keep aside.

In a pan, now heat 3 tablespoons butter. You can use salted butter or unsalted butter.

Add 1 tablespoons ginger-garlic paste. Stir and saut till the raw aroma of ginger-garlic goes away.

Add Kashmiri chilli powder and kasuri methi and stir for a minute.

Then add the prepared tomato puree and combine very well and saut this mixture on a low to medium heat, till you see fat releasing from the sides. This takes about 3 to 4 minutes on a medium heat.

Then add the cooked urad dal and rajma beans.
With very little stock (do not add to much water)

Combine really well and cook on a low flame
Keep on stirring often, so that the lentils don?t stick to the bottom of the pan.

Once the dal makhani has begun to thicken, add fresh cream and garam masala powder. Check the salt.

The longer you keep dal makhni to simmer, the better it tastes. The lentils become creamy and the consistency of the dal will keep on thickening as you simmer.

I would seriously urge you to go on ahead with the charcoal smoking step and you will love the smoky dhaba style dal makhani.

It is an ultimate kali dal recipe from Punjabi cuisine 🥰🥰
If you try this recipe do let us know, we love to hear from you.