Dal Makhani is a popular Punjabi dish that’s whipped up using Indian masalas, healthy fats, and black urad lentils. With subtly smokey tastes and a creamy texture from the lentils, this Dal Makhani recipe is a restaurant-style rendition.
This Dal Makhani will make you adore authentic Punjabi cuisine even more. Dal Makhani is a favorite dish of every Punjabi and is most popular in the regions of Punjab
You could still make dal makhani with less butter and cream.
Ingredients for Dal Makhani
- ¾ cup whole urad dal
- ¼ cup Rajma (Kidney Beans)
- 3 cups water for pressure cooking
- 3 tablespoon Butter – salted or unsalted
- ½ teaspoon cumin seeds
- 1 Bay Leaf (tej patta)
- 2 to 3 cloves
- 1 inch Cinnamon Stick
- 2-3 Cardamom Pods
- 2 teaspoons Ginger Garlic Paste or crushed garlic ginger
- 3 Green Chillies finely chopped
- 1 large Onion finely chopped
- 2 large tomatoes coarsely blended
- 1 teaspoon Red Chilli Powder
- 1 cup water or add as required
- 1 teaspoon Garam Masala
- salt as required
- 2 tablespoons Kasuri Methi dried Fenugreek, roasted
- ¼ cup low fat cream
For Garnish (optional)
- 2 tablespoons chopped coriander leaves (cilantro)
- 1 tablespoon cream
Instructions for Dal Makhani
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Soak urad dal (black gram) and rajma (kidney beans) in enough water that there is an inch over, for at least 8 hours.
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Later drain them well. Rinse both the lentils a couple of times in water.
- Now, add them to a pressure cooker with ¼ teaspoon salt and 3 cups water.
- Cook it in a pressure cooker for about 6-8 whistles till both the urad dal and rajma have cooked thoroughly and softened.
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Once the beans are cooked, lightly smash them with a potato masher, making sure to leave them partially intact.
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Keep the cooked beans aside.
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In a blender or mixer jar, take chopped tomatoes and blend to a smooth puree. Set aside.
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No need to blanch the tomatoes while pureeing.
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In a pan, now heat butter. You can use salted butter or unsalted butter.
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Add cumin seeds, bay leaf, cinnamon, cloves and cardamom.
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Fry for some seconds till the spices sputter and become aromatic.
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Now, add finely chopped onions to the pan.
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Stir and sauté the onions till the they turn translucent on a low or medium-low heat.
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Add the green chilies and ginger garlic paste.
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Stir again and sauté for some seconds till the raw aroma of ginger-garlic goes away.
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Add the tomatoes (blended), red chilli powder, salt and garam masala.
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Cook till the tomatoes are mushy, and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.
- Now, add 1 cup water or as required. Bring this to a boil and then reduce to a simmer.
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Add salt as required and Keep on stirring often, so that the lentils don’t stuck to the bottom of the pan.
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When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.
- Mix in the heavy cream, and kasuri methi.
- Mix the cream very well. Then switch off the heat.
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let the dal makhani rest for 15 minutes before serving, topped with more cream.
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Dal Makhani is ideally made the previous day to let the flavors mingle.
Serving Suggestions
Serve punjabi dal makhani garnished with chopped coriander leaves (cilantro) and a few teaspoons of cream with naan, roti, paratha or steamed rice.
Tips and Variations
- Whole urad dal (black gram) and rajma (kidney beans) are easily available at Indian stores
- Add the the soaked black gram, kidney beans and 3 to 4 cups water in a large pot. Cover and cook on medium heat till the lentils and beans soften. Add water as needed. If cooking the beans in a pot, it may take from 45 minutes to 1 hour.
- Before cooking, rinse the soaked beans in water a couple of times.
- Tomatoes are an important ingredient in this recipe. You could use canned tomatoes too or packaged tomato puree (1 cup).
- Kasuri Methi is dried fenugreek leaves that help round up the flavors in the dal makhani.
- Add ½ teaspoon curry powder if you do not have garam masala.
- Feel free to adjust the spice levels based on your tastes by reducing the green chillies
Nutrition
Calories | 539kcal |
Fat | 39g |
Sodium |
624mg
|
Potassium |
857mg
|
Carbohydrates | 40g |
Protein | 12g |
Vitamin A |
908IU
|
Vitamin C |
34mg
|
Calcium | 208mg |
Also read: Fish fry recipe (step by step)
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