Black urad dal along with rajma, cooked in onions and tomatoes, strongly flavored with ginger and garlic, spiced up with green chili and garam masala, loaded with heavy cream and butter is Punjabi dal makhani. There is dal makhani and there is Punjabi Dal Makhani and there is a difference between both of these. Punjabi recipe of dal makhani is richer and louder, the flavors speak aloud.
I make dal makhani in a number of ways. The most common is the healthy dal makhani. Interestingly I read it somewhere that the authentic Punjabi dal makhani doesn’t use butter. The slow cooker gives dal its buttery and creamy texture and therefore it is so-called. However, I have always seen my mother making dal makhani, as explained in this recipe. So this is Punjabi dal makhani for me.
Dal recipe is a staple in the day to day menu. Be it dal tadka or dal fry, both the dal recipes are very commonly prepared in the day to day cooking. Dal makhani is a rare preparation because of all the butter and cream that goes into it. However maa ki dal is a non-fat version of dal makhani, I shall soon post it on the blog. As of now let’s have a look at the ingredients required for Punjabi dal makhani recipe:
Black Urad Dal and Rajma: A combination of these two is called for this dal recipe. I use ¼ cup rajma for 1 cup of black urad dal. I had the Jammu rajma and therefore I have used those. You can use any variety you have.
Onion and tomato: Ground onion has been used and instead of tomatoes, tomato puree has been used. Likewise, garlic and ginger paste had been used. All this ensures smooth gravy.
Spices: Whole spices, powdered spices have been used in plenty to add lots of flavors to the dal makhani.
Butter and cream: For the first time I added so much cream and butter in any dal makhani recipe. Since I know the ways to add creaminess to the dal without adding butter and cream I would also stick to those tricks. But this time I added ample butter and heavy cream. And it actually made a lot of difference.
Dal makhani is my daughter’s favorite. So I make it almost two times in a month. And therefore there are a number of recipes of dal makhani on the blog. Healthy dal makhani and dal makhani-low cal are my favorite recipes of dal makhani. Another favorite is the Jain dal makhani.
Serve it with lachcha paratha and onion salad for a weekend lunch.
1.This recipe serves 4-6 persons.
2.Let’s begin with pressure cooking the dal. Add 1 cup black urad dal (well soaked) and ¼ cup rajma (well soaked) in a pressure cooker along with 2 cups of water, ¼ cup heavy cream, salt to taste, 1-inch cinnamon (dal chini), 5-6 cloves (laung), 1 black cardamom (badi elaichi), 1 bay leaf (tej patta). Pressure cook on high flame till the first whistle. Thereafter reduce the flame and cook for 15-20 minutes on a low flame.
3.Let the pressure of the cooker release, add in little water
4.Add a few ginger slivers and a slit green chili.
5.Now let the dal simmer well.
6.Meanwhile to make the tempering heat 2 tbsp of oil. Add 1 ground onion. Cook on a low flame till it browns.
7.Add the powdered spices i.e. 1 tbsp coriander powder, 2 tsp Kashmiri red chili powder, ¾ tsp dry mango (amchur) powder, 2 tsp dry fenugreek leaves (kasuri methi)and ½ tsp garam masala powder.
8.Cook the spices for a minute. Thereafter add in ½ cup tomato puree. Cook till the oil oozes.
9.Add the boiled dal to the tempering. Add in 1 cup of water.
10.Let it simmer well for another 15-20 minutes. Check and adjust the seasoning and consistency.
11.Top it with 2 tbsp butter. Serve hot. Bon appétit!
PREP TIME 15 minutes + 8 hours soaking time
COOK TIME 90 minutes
TOTAL TIME 1 hour + 45 minutes + 8 hours passive time
Please rate us and share your valuable feedback