Dal makhani recipe or dal makhni recipe is a popular dish from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil (urad), red kidney beans (rajma), butter and cream. The dish gets its richness from the use of cream.its absolutely buttery and creamy dal tempered with lots of onions, tomatoes, ginger and garlic!
The dal should be cooked properly. Cooked to the stage where it releases its starches and becomes creamy.
Do not cut down the tempering.
Do not cut down the butter and cream.
1. Heat 2 cups of water
2. Add pieces of 3 tomatoes
3. Boil for 10-12 minutes
4. Let it cool completely
5. De-skin the tomato pieces
6. Puree it
7. Keep the water used for boiling the tomatoes. We will add this to the dal while boiling it
8.Pressure cook 1 cup black gram lentil and 1/4 cup kidney beans with 3 cups of water and 1 tsp salt, 2 one inch cinnamon sticks and 2 cloves
9. Add the tomato water
10. Pressure cook for 20-25 minutes or till it is absolutely soft and starchy
11. Heat 2 tbsp butter. Make sure not to burn it
12. Add 3 finely chopped onions
13. Add the remaining salt to taste. Remember 1 tsp salt has been added to the dal while cooking it
14. Cook till the onions turn translucent
15. Add 1 tbsp minced garlic and cook for 1 minute
16. Add the tomato puree
17. Cook till oil oozes out
18. Add 1 tbsp ginger paste and cook for 30 seconds
19. Add 1 tsp red chilli powder and 1 tsp dried fenugreek leaves
20. Cook for a minute
21. Add 1/4 cup water
22. Cook till oil oozes
23. Add the tempering to the cooked dal
24. Add 1/4 cup butter
25. Add 1/4 cup heavy cream
26. Simmer for 15-20 minutes
27.Add 1/4 tsp garam masala powder
PREP TIME 30 minutes + soaking time 8-10 hours
COOK TIME 1 hour
TOTAL TIME 11 hours + 30 minutes
• 1 cup black gram lentil (sabut urad)
• 1/4 cup Kidney beans (rajma)
• Salt to taste
• 2 one inch cinnamon sticks
• 2 cloves
• 2 tbsp butter + 1/4 cup butter
• 3 medium onions finely chopped
• 1 tbsp minced garlic
• 3 tomatoes cut into 4 pieces each
• 1 tbsp ginger paste
• 1 tsp red chilli powder (or 1 and 1/2 tsp Kashmiri lal mirchi powder for better colour)
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1/4 cup heavy cream
• 1/4 tsp garam masala powder
1. Heat 2 cups of water.
2. Add chunks of 3 tomatoes.
3. Boil for 10-12 minutes.
4. Let it cool completely.
5. De-skin the tomato pieces.
6. Puree it.
7. Keep the water used for boiling the tomatoes. We will add this to the dal while boiling it.
8. Pressure cook 1 cup black gram lentil and 1/4 cup kidney beans with 3 cups of water and 1 tsp salt, 2 one inch cinnamon sticks and 2 cloves.
9. Add the tomato water.
10. Pressure cook for 20-25 minutes or till it is absolutely soft and starchy.
11. Heat 2 tbsp butter. Make sure not to burn it.
12. Add 3 finely chopped onions.
13. Add the remaining salt to taste.
14. Cook till the onions turn transparent.
15. Add 1 tbsp minced garlic and cook for 1 minute.
16. Add the tomato puree.
17. Cook till oil oozes out.
18. Add 1 tbsp ginger paste and cook for 30 seconds.
19. Add 1 tsp red chilli powder and 1 tsp dried fenugreek leaves.
20. Cook for a minute.
21. Add 1/4 cup water.
22. Cook till oil oozes.
23. Add the tempering to the cooked dal.
24. Add 1/4 cup butter.
25. Add 1/4 cup heavy cream.
26. Simmer for 15-20 minutes.
27. Add 1/4 tsp garam masala powder.
28. Bon appétit.
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