Dal Makhani

Dal Makhani is the popular delicacy of North india. Dal Makhani is whole lentils(combination of whole urad-black gram and red kidney beans)cooked in Ghee(due to healthy diet, mostly oil is used these days) with aromatic spices. Dal Makhani is one of my favorite recipes. I am literally in love with this dish.



 

Print
Dal Makhani
Prep Time
15 mins
Cook Time
20 mins
Total Time
45 mins
 
Dal makhani is a treasured staple food, originally from the Punjab in India. This Dal Makhani will melt the heart of everyone at your table. When I boil the Urad in pressure cooker, I always boil more so that I can use may be couple of times to make this recipe. I boil and freeze urad. And if I decide to make this recipe all of sudden, I use frozen boiled urad and canned Kidney beans and my recipe is ready in no time.
Recipe Creator: Bhavna
Ingredients
  • 1 cup whole urad dal (black lentils)
  • 1/4 cup rajma (red kidney beans)-Ready canned kidney beans can be used
  • to save some time.
  • 1/4 cup channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans)
  • 11/2 tsp ginger , peeled
  • 2 – 3 garlic cloves
  • 2 green chillies
  • salt to taste
  • for tadka
  • 11/2 tbsp ghee or Makhan (butter)
  • 1 tspn cumin
  • 2 – 3 garlic cloves
  • pinch asafoetida powder
  • 1 cup tomato paste or puree
  • Chopped Onions : 2 medium -Optional-if you don't add onion , still
  • it will taste great. I just add onion paste or powder if I have.
  • to finish
  • 1/4 cup butter or Makhan (For vegan, you can use soy butter)
  • 1/4 cup cream (For vegan, use Soy cream)
  • 1/2 tspn or more chilli powder
  • 1/2 tspn garam masala
Instructions
  1. Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Chop the garlic, ginger and green chillies finely.
  2. Boil all of the lentils in pressure cooker(about 6-7 whistles) or in the open pot(for about 1 hour or till tender) with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.
  3. To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cumin seeds, and stir until they crackle. Fry the chopped onions. Add the garlic and fry until beginning to colour. Add the asafoetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chilli powder, butter and cream. Simmer gently for about 8 minutes.
  4. Add the garam masala and adjust seasonings.
Recipe Notes
I use pressure cooker to boil lentils and beans so it is quick.