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
1cupwhole urad dal(black lentils)
1/4cuprajma(red kidney beans)-Ready canned kidney beans can be used
to save some time.
1/4cupchanna dal(Bengal gram dal, also Ok to use chickpeas/garbanzo beans)
2– 3 garlic cloves
salt to taste
11/2tbspghee or Makhan(butter)
2– 3 garlic cloves
pinch asafoetida powder
1cuptomato 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.
1/4cupbutter or Makhan(For vegan, you can use soy butter)
1/4cupcream(For vegan, use Soy cream)
1/2tspn or more chilli powder
1/2tspn garam masala
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.
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.
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.
Add the garam masala and adjust seasonings.
I use pressure cooker to boil lentils and beans so it is quick.