Hi Chefs!!
Dal Makhani is a very popular lentil based dish. It comes from North Indian Punjabi cuisine. It is very popular among the Punjabi community and now popular across the world. Dal Makhani is cooked slowly on low flame for a couple of hours to get that creamy texture and nutty flavor. It got its name Dal Makhani because it is cooked with a combination of black urad dal, rajma (kidney beans), chana dal (Bengal gram) in the ratio of 3:2:1, and a few spices. And It gets its richness from the butter, ghee, and cream. It is served with Indian flatbreads.
Here we are going to learn to make it in a very simple way, yet flavourful.
Dal Makhani: Servings 4-5
Ingredients:
· Black urad dal - 3/4 cup
· Rajma (kidney beans) – ½ cup
· Chana dal (Bengal gram) – ¼ cup
· Butter – 80 gm
· Ghee – 2 tbsp
· Milk – 300 ml
· Cream – 4tbsp
· Garlic – 5-6 (chopped)
· Ginger – ½ inch (chopped)
· Green chili – 2-3 (chopped)
· Jeera (cumin seed) – 1 tsp
· Heeng – 1/4 tsp
· Tomato – 5-6 medium size (pureed)
· Red chili powder – 1-2 tsp
· Haldi powder(turmeric) – 1/2 tsp
· Coriander powder – 3 tsp
· Chana masala – 3 tsp
· Kasoori methi – 1 tbsp
· Garam masala – 1 tsp
· Amchoor powder – 2 tsp
· Salt – according to taste
How To Make Dal Makhani:
1. Soak urad dal, rajma, and chana dal together for 6-8 hours or overnight.
2. Wash thoroughly and put it in a pressure cooker.
3. Add salt, Haldi, and water ( ½ inch above the level of dal).
4. Pressure cook it on high flame and after one whistle simmer cook for 20 minutes.
5. Let the pressure cooker cool down naturally.
6. Once it is cooled, open the lid and add milk to it.
7. Keep stirring and let it come to a boil.
8. Now let it cook for half an hour on low flame. (keep stirring in between otherwise it might stick to the bottom).
9. For the gravy, heat a pan add ghee and butter to it.
10. Add jeera and heeng.
11. Once it splutters add garlic, ginger, and green chili and saute for 1 minute.
12. Now add tomato puree, red chili powder, coriander powder, chana masala, and kasoori methi.
13. Cook the gravy well till fat separates from it.
14. Add this gravy to the dal.
15. Add garam masala and amchoor powder.
16. Mix well and let it cook on low flame for another 10-15 minutes (adjust the consistency by adding little water if required).
17. Switch off the gas add a little cream to it and mix.
18. Dal makhani is ready to be served now.
19. Garnish it with cream and coriander leaves.
Enjoy! With Naan/lachha paratha/tandoori roti………
Some Pro Tips:
1. Soaking the lentils for 6-8 hours is important otherwise it will take much longer to cook it well.
2. Add ghee to the pan before butter to save it from burning.
3. You can add Ghee/Butter as per your choice.
4. My personal choice is more of butter to maintain the authenticity of the name of the dish # Dal Makhani but to be honest it enhances the taste of the dish.
5. Do not forget to stir the dal at intervals otherwise it might stick at the bottom.
6. Cook the dal on low flame with a half-closed lid for at least 45 minutes to get that nutty taste.
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