Dal Makhani Recipe
Dal Makhani is originating in New Delhi, India. It is a creamy variation of traditional lentil dish. It comes with authentic Punjabi taste.
It is made from urad dal & rajma/kidney beans. Urad dal has excellent antioxidant properties that make it beneficial for the heart, liver and kidneys. In addition, it comes with a low glycemic index and high dietary fiber content. These property may be helpful as a good food substance for patients with diabetes and those on weight control diets.
This restaurant style recipe has a subtle smoky flavor with creamy texture. It is made with urad dal, rajma & spices & herbs. As the name makhani the dish is made with lots of butter, ghee & cream.
Dal makhani is a dish originating in New Delhi, India. A relatively modern variation of traditional lentil dishes, it is made with urad dal and other pulses, and includes butter and cream. It is served with rice/stuffed parathas & of course amritsari chur chur naan. I am sure you are going to love its rich, creamy & mouthwatering taste. Enjoy cooking!
Soaking time – 7 to 8 hours
Preparation time – 10 to 15 minutes
Cooking time 30 minutes
Serves – 4 person
Ingredients to make Dal Makhani:
1 cup urad dal
2 tablespoon rajma
2 tablespoon ghee
1 teaspoon cumin seeds (jeera)
1 tablespoon kasuri mathi
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon crushed green chili
½ teaspoon asafetida (hing)
1 big onion finely chopped
Salt to taste
¾ cup tomato puree
1 teaspoon coriander powder
1 teaspoon garam masala powder
2 teaspoon Kashmiri red chili powder
1 tablespoon butter
For garnishing:
Fresh cream/butter/ginger slices
Method to make Dal Makhani:
• Wash & soak urad dal in hot water for 7 to 8 hours or overnight.
• Wash & soak rajma in hot water for 7 to 8 hours or overnight.
• After that drain soaked water & wash again. Add salt & required water. Pressure cook them both until cooked.
• Heat ghee in a pan and add jeera to it. When it crackles add hing & kasuri methi to it. Sauté for 30 seconds & add chili, ginger, garlic paste. Again cook for 1 minute.
• Now it’s time to add onion to it. Cook for 3 to 4 minutes or until soft. Always add pinch of salt for cooking onion fast. Add tomato puree & mix well, cook for 3 to 4 minutes.
• Add all dry spices & butter to it. Be careful while adding salt, as we have already added butter while boiling & during cooking of onion. Mix well & again cook for 3 to 4 minutes covered.
• Now it’s time to add cooked urad & rajma to it. Add some hot water to set consistency. Cook for 5 to 7 minutes covered.
• Super delicious Dal Makhani is ready to serve.
• Garnish with cream/butter/ginger slices.
• Serve piping hot Dal makhani with rice/ stuffed paratha/stuffed kulcha etc.
Tips:
• Always cover rajma with mesh basket or thin breathable cloth, as they needs fresh air while soaking. Otherwise they may be sticky.
• Make sure to discard the water & rinse them thoroughly before cooking.
• You can garnish with beaten curd instead of cream to avoid some fat.
• Stir continuously as urad dal gets stuck on the bottom of pan quickly.
