Dal Makhni is a popular Punjabi dish from North India. This delicious dish is made from Urad dal and Rajma. This recipe is very rich in cream and butter. To prepare thick, creamy and delicious Dal Makhani you need to have some patience. There is no doubt that if you cook it with some patience on low flame, it tastes similar to restaurant-style Dal Makhani.
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 20minutes
Cook Time 1hour
Soaking Time 8hours
Total Time 9hours20minutes
Author Punam Paul
for soaking horse bean and red kidney beans
1/2cupwhole Urad dal (साबुत उड़द की दाल)
1/4cupred kidney beans (राजमा)
2.5cups ofwater (पानी)
For boiling Dal
1pieceIndian bay leaf (तेज पत्ता)
2inchescinnamon stick (दालचीनी)
2pieces ofblack cardamom (बड़ी इलायची)
5-6pieces ofginger juliennes (पतले लंबे अदरक के टुकड़े)
2-3piecesgreen chilies (हरी मिर्च)finely chopped
For Cooking Dal Makhani
2teaspoonginger paste (अदरक का पेस्ट)
2teaspoongarlic paste (लहसुन का पेस्ट)
1/2teaspoonturmeric powder (हल्दी पाउडर)
1teaspoonKashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
salt to taste (नमक स्वाद अनुसार)
2teaspooncoriander powder (धनिया पाउडर)
1/2teaspoongaram masala powder (गरम मसाला पाउडर)
1.5teaspoondry fenugreek leaves (कसूरी मेथी)
1/2cupfresh cream (ताजा क्रीम)
Soaking whole Urad Dal and Rajma
Clean and wash the Rajma and whole urad dal in water by rubbing it well with your hand. Then strain the water.
Then soak each of them in separate bowls for overnight. For this, pour around 2 cups of water in whole urad dal. And add 1 cup of water in the Rajma. Let them soak overnight.
How to Boil whole Urad Dal and red kidney beans
Before boiling, clean and wash the soaked red kidney beans and whole urad dal again. Clean them by rubbing them well with your hands, in the soaked water. Then filter and discard this water.
Now pour both of them in a pressure cooker. Cook for 5-6 whistles over medium flame with 2 cups of water. Before covering the lid of the pressure cooker add a little salt, 1 bay leaf, 2-inch cinnamon stick, 2 pieces of black cardamom and 4-5 cloves. These spices provide pleasant aroma in the Dal Makhni recipe.
Cooking it in a pressure cooker takes 20-25 minutes. After cooking it till 5-6 whistles, close the flame. Cool it down a little and so that the pressure from the cooker gets released.
Then open the cover of the pressure cooker and mash the beans. Further, add around 2 cups of water and again, and boil for it for 10-12 minutes more. Do not pressure-cook at this stage. Just cover the lid and let it boil. Occasionally you can also check and stir it. This step is required so that, the beans get ripped apart and also get cooked well. This is the step that makes our Dal Makhni thick and creamy.
After 10-12 minutes add ginger slices and finely chopped green chilies. Stir well, and again let it boil for another 15-20 minutes with closed lid.
How to cook Dal Makhni
While our dal is getting boiled and thicken, let's start our cooking our dal Makhni Recipe. For this, firstly grind 1 tomato into a smooth paste in grinder. Similarly, grind 1 onion into a smooth paste. Keep each of these pastes in a separate bowl.
Now, in kadhai heat 2 tablespoons of oil, When the oil starts smoking add the onion paste to it, and fry till light brown. Add ginger and garlic paste to it and again fry a little till the raw aroma of ginger and garlic goes away.
Now add 1/2 teaspoon of turmeric powder and 1 teaspoon of Kashmiri red chili powder and fry continuously stirring the spices. Fry till the onions turn brown in color.
As soon as you see brown color in onion, immediately add the tomato puree and fry till the oil starts separating from the mixture. Stir occasionally so that the spices don't get burnt.
Now add the boiled dal and stir and mix well on medium flame. As soon as it starts boiling add 2 teaspoon coriander powder, 1 teaspoon cumin powder and mix them well. If the Dal turns too thick then add a little water and again let it boil for 1-2 minutes.
Sprinkle 1/2 teaspoon of garam masala powder, and add 4 tablespoons of butter in it. Cook for another 8-10 minutes over a low flame, until the butter melts and gets mixed well in the Dal.
After 10 minutes dry roast 1 teaspoon dry fenugreek leaves over a pan for 1 minute. Let it cool down a little then crush it between your palm and sprinkle it over the dal makhani. Mix it well and close the flame.
At last, pour fresh cream over your Dal Makhani and mix well. Let it cool down for 30 minutes. Do not serve instantly. Otherwise, you will not get the traditional thickness and consistency in your Dal Makhani.
After 30 minutes your Dal Makhani will be ready to serve. If the Dal turns too thick, then you can also add a little water to get the desired consistency. Heat the Dal Makhani prior to serving.
Serve hot pouring some more butter and fresh cream along with Laccha paratha, Naan or Jeera Rice.
Dal Makhani Recipe by Punam Paul from https://punampaul.com/dal-makhani-recipe-maa-ki-dal/