Dal Makhani Recipe – According to Wikipedia Dal makhani or dal makhni 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.
According to Vinipedia
Absolutely buttery and creamy dal tempered with lots of onions, tomatoes, ginger and garlic!
Let’s talk about Dal Makhani Recipe
Dal makhani is a weekly preparation in my kitchen. And I always make it in a different way… I mean not always but yes I try to work with different recipes.This one is my favourite.
If you have this for dinner you should run the next morning. But it’s worth the run.
Do not cut down on the quantity of butter or cream.
It has a heavy tempering. And the whole tempering is absolutely absorbed by the dal making it so delicious. Makhani lover? Do try dal fry (dhaba style), Rajma Masala (restaurant style) etc. Looking for some company for the dal makhani? Try butter naan, saffron rice etc.
The Beauty of Dal Makhani
It’s a rich preparation. The caption is the beauty of this dish. It is utterly butterly delicious.
And the Beast (the difficult part about this recipe)
It’s a forgiving preparation. Nothing much goes wrong if the recipe is followed properly.
Experience and experiments (tips and tricks)
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.
Let’s just talk
I was not married then. One day I was invited for lunch at my in-laws’ place… then “would be in-laws” place! I remember being quite full so I just took some rice and poured dal makhani on it and had a bite of it.
10 years of marriage…
4 years of courtship…
I was very comfortable with everyone there, means I had known everyone for some time.
What are we up to??
Basically I am trying to calculate how many years ago I had that dal makhani because I still remember the taste of that bite. It was so yumm.
Yes I still remember the taste of the dal makhani I had some 13 years back (approximately).
As mentioned above… I keep trying different Dal Makhani Recipe… when I made this one… I remembered the same old (13 years old) taste which I had never forgotten. I was as happy as I had decoded my favourite dal makhani and can have it anytime and remember the unforgettable.
DAL MAKHANI RECIPE
A recipe so delicious that the calories get justified
Course Main Course
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings 6 Person
INGREDIENTS FOR DAL MAKHANI
- 1 cup black gram lentil (sabut urad) soaked for 8-10 hours
- 1/4 cup kidney beans (rajma) soaked for 8-10 hours
- Salt to taste
- 2 one inch cinnamon sticks (dalchini)
- 2 cloves (laung)
- 2 tbsp + 1/4 cup butter
- 3 medium onions finely chopped
- 1 tbsp garlic minced
- 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
HOW TO MAKE PUNJABI DAL MAKHANI
Heat 2 cups of water.
Add pieces of 3 tomatoes.
Boil for 10-12 minutes.
Let it cool completely.
De-skin the tomato pieces.
Keep the water used for boiling the tomatoes. We will add this to the dal while boiling it.
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.
Add the tomato water.
Pressure cook for 20-25 minutes or till it is absolutely soft and starchy.
Heat 2 tbsp butter. Make sure not to burn it.
Add 3 finely chopped onions.
Add the remaining salt to taste. Remember 1 tsp salt has been added to the dal while cooking it.
Cook till the onions turn translucent.
Add 1 tbsp minced garlic and cook for 1 minute.
Add the tomato puree.
Cook till oil oozes out.
Add 1 tbsp ginger paste and cook for 30 seconds.
Add 1 tsp red chilli powder and 1 tsp dried fenugreek leaves.
Cook for a minute.
Add 1/4 cup water.
Cook till oil oozes.
Add the tempering to the cooked dal.
- Add 1/4 cup butter.
- Add 1/4 cup heavy cream.
- Simmer for 15-20 minutes.
- Add 1/4 tsp garam masala powder.
- Bon appétit.
Serve it with steamed or jeera rice or butter naan.
I served it with some steamed rice and wheat naan.
Being defeated is often a temporary condition. Giving up is what makes it permanent.