Dal Makhani is very popular North Indian Recipe which is available in big five start restaurant to small road side shops. Dal Makhani is a flavorful robust combination of kidney beans, mung, lentil and urad dhal (mixed pulses).
This delicacy from Punjab is an extreme source of protein, calcium. It’s very much delicious and one can literally in love with this recipe. Dal Makhani is best served with Methi Makai ki Roti or siple chappatis to make a satisfying low fat meal.
There are many Dal Makhani Recipes which uses various ingredients, this recipe presented here is one of the simplest Dal Makhani recipes.
- 1 cup kidney beans / Rajma
- ½ cup whole urad ( Bengal gram)
- ½ cup whole black lentils
- ½ cup black gram
- 1 cup onions, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon chilli powder
- ½ teaspoon cumin seeds (jeera)
- 2 teaspoons coriander (dhania) powder
- ½ teaspoon amchur powder( dried mango powder)
- ¼ teaspoon turmeric powder (haldi)
- 1 cup double cream
- 3/4 cup fresh tomato pulp
- ½ tablespoon of Garam masala
- 1 pinch Asafoetida
- 4 tablespoon of clarified butter/ ghee for extra flavour salt to taste
- 2 tablespoons chopped coriander for garnish
Cooking time: 25 minutes.
First clean, wash and soak the whole urad and rajma for 6-8 hours but best soak overnight. Drain and keep aside. Combine the beans and dal (rajma, urad and lentil). Add ginger and garlic into the above and salt with 2 cups of water, in the pressure cook and boil for 25 minutes till the dals are cooked. Whisk well till the dal is almost mashed.
Heat 4 tablespoons of clarified butter in a pan. Instead of oil, we would prefer the butter as it adds extra flavor. Add asafetida and cumin seeds and let it sputter. Now add finely chopped onions. Fry for 2-3 minutes, until golden brown. Add chilli powder, turmeric powder, finely chopped tomatoes and salt.
Cook until the tomatoes become soft and the whole mixture thickens into pulpy sauce. Tomatoes add flavor and a nice reddish tinge to the recipe. At this stage, add the cooked, mashed grams, and beans. Cook for 4-5 minutes. Add cumin and coriander powder. Stir for few minutes. We can add a little water if we find the mixture to be too thick and simmer for 10 minutes while stirring occasionally. Add the whisked doubled cream into it. Mix well by stirring with the spatula. Now the dhal Makhani sis ready. Garnish with coriander fresh leaves. It is always served with Naan or parathas.