Dal makhani is India’s most loved dal and also its recipe is very easy to make. It is normally served in a duo with ginger naan. This is a very famous dish all over india. It is buttery and creamy and thus it tastes very fine and tasty. Lentils are used in this recipe. Lentils are the very important part indian cuisine.
For preparation it takes 10 minutes but for cooking it we require 2 hours of maximum time. It is a main course food thus it takes more amount of time than any other recipies that you eat in snacks like pav bhaji.
INGREDIENTS FOR DAL MAKHANI RECIPE :-
To Pressure Cook
- 3.5 cups water 28 oz
- 3/4 cup urad dal sabut (whole black lentil) 165 grams
- 1/4 cup rajma (red kidney beans) 60 grams
- 1 teaspoon salt
MASALA FOR THE DAL :-
- 1 tablespoon ghee
- 1/4 cup cream 60 ml
- 3 tablespoons butter divided, use amul butter (salted) if possible
- 1 medium white onion 105 grams, finely grated using a food processor
- 2 teaspoons ginger garlic paste use fresh paste if possible
- 1/2 teaspoon kashmiri red chili powder
- 1/2 cup tomato puree use store bought tomato puree
- 1/4 teaspoon garam masala
- 1/2 teaspoon salt or to taste
- 1.5 cups water 12 oz, as needed
- 1/2 teaspoon sugar
- more amul butter (salted) for serving
- Wash and rinse urad dal and rajma in a large bowl. Soak in 3 cups water overnight.
- Drain the water in which the dal and rajma was soaked. And then transfer the dal and rajma to a pressure cooker with 1 teaspoon salt, add around 3.5 cups water.
- Pressure cook on high-medium heat for 10 whistles, then lower the heat to low-medium and cook for another 10 minutes. In total around 15 to 20 whistles.
- Pressure should release naturally. Dal and rajma should be completely cooked and you should be able to mash them with your fingers.
- Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest heat and let the dal simmer while you make the masala.
- To make the masala, in a large pan, heat 2 tablespoons butter and 1 tablespoon ghee on medium heat.
- Once the butter melts and is hot, add the finely grated onion. Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn’t burn and keep heat on medium.
- Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.
- Add the tomato puree and mix. Cook for 2 minutes or until the puree mixes well with masala and oil starts oozing out from the sides.
- Add in the boiled dal (which had been simmering for around 10 to 15 mins you were making the masala) and mix.
- Add garam masala, kashmiri red chili powder and salt. Mix to combine.
- Add 1/2 cup water, stir and set heat to low. Let it simmer on low heat uncovered for around 45 minutes.
- Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added total of 1.5 cups water as the dal was simmering.
- Add sugar and mix after the dal has simmered for 45 minutes.
- Also add the remaining 1 tablespoon butter and 1/4 cup cream. Mix well.
- Simmer for 10 more minutes on low heat after adding the cream. Dal will become really creamy by now. You may serve the dal at this point or do the additional step of giving it a smokey flavor.
- This last step (dhungar method) is optional but recommend. For the smokey flavor, place a steel bowl on top of a trivet placed inside the dal. Then heat a piece of charcoal over direct heat until its red hot.
- Garnish dal makhani with more cream and serve with a part of amul butter. Enjoy!
Images of the instructions:-