DAL MAKHANI RECIPE
Written by Sneh Chaudhry on February 12, 2024
A popular North Indian or Punjabi Cuisine creamy & rich dal recipe prepared with black urad dal and kidney beans. Unlike other lentil or dal recipes, this black-coloured dal is known for its creamy, rich, and savoury flavoured texture. The texture of this makhani dal is achieved mainly by slow-cooking the lentils and kidney beans.
INGREDIENTS
FOR PRESSURE COOKING DAL:
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¾ cup whole black urad dal / sabut urad dal
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¼ cup kidney beans / rajma
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water for soaking
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3 cups water, for pressure cooking
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salt to taste
FOR DAL MAKHANI RECIPE:
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1-2 tbsp ghee / clarified butter
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1 bay leaf / tej patta
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2 large tomatoes, finely chopped
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1 tsp ginger-garlic paste
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½ tsp turmeric powder
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one large onion, finely chopped
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1 tsp coriander powder
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½ tsp cumin powder
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1 tsp kashmiri chilli powder, or as per your spice level
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salt to taste
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1 cup water, or as required
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2 tbsp fresh cream, or as required
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few coriander leaves, chopped
FOR TEMPERING:
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1 tbsp ghee / clarified butter
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generous pinch hing / asafoetida
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¾ tsp kashmiri red chilli powder
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¼ tsp garam masala, optional
INSTRUCTIONS
PRESSURE COOKING DAL RECIPE:
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Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
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Add enough water and soak overnight or at least for 8 hours.
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Rinse the dal in running water and transfer it into a cooker. add 3 cups of water.
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Also, add some salt to taste.
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Close the lid and pressure cook on a medium flame for 5 whistles. or till the dals are cooked completely.
DAL MAKHANI RECIPE:
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In a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
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Then add finely chopped onions and saute till they change in colour.
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Once the onions are done, add ginger-garlic paste. saute till the raw smell disappears completely.
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Now add chopped tomatoes and cook till they are soft.
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Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute.
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Once the masalas start releasing oil from the sides, add cooked dal and give a good stir.
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Adjust the consistency by adding 1 cup of water or as required.
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Boil for 15 minutes or more till the dal absorbs flavour and turns thick.
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To get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.
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Top up with fresh coriander leaves.
TEMPERING RECIPE:
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Heat tadka pan, and add a tbsp or more ghee. once it begins to melt, add hing.
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Also, add chilli powder and garam masala (optional). fry for 2-3 seconds.
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And immediately pour the tempering over the dal makhani. give a good mix to get a bright colour and flavour.
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Serve dal makhani with jeera rice or garlic naan
Source: Hebbers Kitchen
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