Absolutely delicious and very creamy lentil preparation with the flavours of whole spices, ginger, garlic and the awesome creaminess, dal makhani is a hero for sure. Dal makhani can be served with jeera rice or butter naan or lachchha paratha. Dal makhani can be prepared for lunch or dinner especially on weekends and the best part about this recipe is that its taste enhances the next day. Do try this recipe for makhani as it is
Whole urad dal: it is important to soak and cook urad dal proper. Only when the dal releases its starches it will be creamy and velvety. So cook it for the given time. Other ingredients include
Whole spices: to add flavour to dal I have used whole spices while pressure cooking dal. However if you don’t like whole spices “as it is” you may dry roast them and add to the dal at the end.
Cream: the makhani title is justified by heavy creamy. As such, when cooked properly, the dal will become creamy but heavy cream is essential for perfect makhani.
1. Wash 1 cup urad dal
2. Soak in enough water for 6-8 hours or overnight
3. In a pressure cooker add soaked lentil (urad dal), 1-inch cinnamon stick, 2 green cardamoms, 1 black cardamom, 1 bat leaf, 3 cloves, salt to taste, 2 tbsp butter and 3 cups water. Pressure for 30-35 minutes on low flame after 1 whistle.
4. While dal cooks, let’s prepare the tempering: Heat 1 tbsp oil and add 2 tbsp butter
5. Add 1 tsp cumin seeds (jeera) and let it crackle
6. Add 2 tsp Kashmiri red chilli powder and 1 tsp fenugreek leaves powder
7. Cook for 30 seconds on low flame
8. Add 2 chopped green chillies
9. Now add 1 tsp garlic and 1 tsp ginger paste and cook for 1 minute
10. Add 2 pureed tomatoes
11. Cook till oil oozes
12. Meanwhile the dal is ready
13. Add boiled dal to the prepared tempering
14. Add 1 cup water or as much required and simmer for 10-12 minutes
15. Add salt to taste and simmer for 2 minutes
16. Now add 1/4 cup fresh malai
17. Simmer for 1 minute
18. Check the consistency andseasoning
19. Bon appetit: Serve dal makhani with butter naan and jeera rice
PREP TIME 8-10 hours + 20 minutes
COOK TIME 40-50 minutes
TOTAL TIME 9-11 hours
For cooking dal (1 cup = 250 ml)
For tempering (1 Cup = 250 ml)
1. Wash 1 cup urad dal.
2. Soak in enough water for 6-8 hours or overnight.
3. In a pressure cooker add soaked lentil (urad dal), 1-inch cinnamon stick, 2 green cardamoms, 1 black cardamom, 1 bat leaf, 3 cloves, salt to taste, 2 tbsp butter and 3 cups water. Pressure for 30-35 minutes on low flame after 1 whistle.
4. While dal cooks, let’s prepare the tempering: Heat 1 tbsp oil and add 2 tbsp butter.
5. Add 1 tsp cumin seeds (jeera) and let it crackle.
6. Add 2 tsp Kashmiri red chilli powder and 1 tsp fenugreek leaves powder.
7. Cook for 30 seconds on low flame.
8. Add 2 chopped green chillies.
9. Now add 1 tsp garlic and 1 tsp ginger paste and cook for 1 minut.
10. Add 2 pureed tomatoes
11. Cook till oil oozes
12. Meanwhile the dal is ready.
13. Add boiled dal to the prepared tempering
14. Add 1 cup water or as much required and simmer for 10-12 minutes
15. Add salt to taste and simmer for 2 minutes
16. Now add 1/4 cup fresh malai
17. Simmer for 1 minute
18. Check the consistency andseasoning
19. Bon appetit: Serve dal makhani with butter naan and jeera rice
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