DAL MAKHANI

Dal makhani is one of the most popular Punjabi recipe. You could see dal makhani being served in marriages, engagements and almost any parties in India. It is not only popular in North India, but also South India. It is called Dal Makhani as it is made with Dal/ Lentils –whole black lentils and red kidney bean and makhani [white butter] and full fat cream. For some unknown reason, dal makhani tastes even better on the second day. There are some Punjabi recipes like sarson ka saag, langarwali dal and dal makhani which tastes better on second day. But be careful, don’t eat too much dal makhani as it is heavy on the stomach. This dal makhani is the simplest and easiest version. There are many methods like one pot method in which all the ingredients are thrown in the pressure cooker and then cooked together. However, a pot can also be used. Though cooking in a pot will take a lot of time. Traditionally, the pot of dal makhani is simmered on  a slow charcoal fire overnight. Due to this cooking method the charcoal flavour infuses in the dal makhani giving it a nice rustic flavour and taste. So give a try to this dal makhani recipe of mine and share your experience.

INGREDIENTS:    

¾ Cup Whole Urad Dal [whole black lentils]

¼ Cup Rajma [red kidney beans]

1 Medium Onion Finely Chopped

2-3 Green Chillies Chopped

2 teaspoon Ginger-Garlic Paste

½ teaspoon Cumin Seeds

2-3 Cloves

2-3 Green Cardamoms

1 Black Cardamom

1 Inch Cinnamon

1 Small to Medium Tej Pattta/ Bay Leaf

1/ teaspoon Red Chilli Powder

2 pinches of Nutmeg Powder or Grated Nutmeg

Water as required

1/3 Cup Low Fat Cream

½ tablespoon Low Fat Cream for garnish

¼ teaspoon Kasuri Methi

3 tablespoon Butter [salted/unsalted]

Salt as required

METHOD:

STEP 1 – Wash and soak the urad dal and rajma separately in enough water for about 9-10 hours or overnight.

Later drain the water. Wash the lentils for couple of times in water.

STEP 2 – Drain again and then add them to the pressure cooker.

Add sufficient water and pressure cook for 18-20 whistles on high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add ½ cup of water and again pressure cook for 4-5 whistles more.

The urad dal should melt in mouth and should not give and bite or resistance when eaten. Same with the rajma.

STEP 2 – In a blender or mixer jar,

take blanched tomatoes and blend till smooth puree. Keep aside.

STEP 3 – In a pan, heat 3 tablespoon butter [salted / unsalted].

STEP 4 – Add whole spices to it and roast them well. Saute till the spices become aromatic.

STEP 5 – Then add chopped onions and sauté till the raw smell goes away.

STEP 6 – Then add ginger garlic paste and sauté well.

Then add chopped green chillies.

STEP 7 – Now add tomato puree, mix it well and cook for some minutes.

STEP 8 – Add red chilli powder and nutmeg powder. Stir well and sauté this mixture on a low medium flame, till you see fat releasing from sides.

STEP 9 – Then add cooked urad dal and rajma along with the stock.

Also add 1 cup water or as per required.

STEP 10 – Stir well and simmer the dal makhani uncovered on a low flame.

STEP 11 – Keep stirring often, so that the lentils don’t stuck to the bottom of the pan.

STEP 12 – Once the dal makhani has begun to thicken, add salt as required.

STEP 13 – Stir well and continue to simmer on a low flame. When simmering you can add more water to adjust the consistency of the dal. The longer you keep the dal makhani to simmer, the better it tastes. I kept for about 20-25 minutes on alow flame. Don’t forget to stir at intervals while simmering.

STEP 14 – when the gravy has thickened enough, add 1/3 cup of cream.

Dal makhani is not too thick or too thin. It should be in medium consistency.

STEP 15 – Stir the cream and mix well and switch off the flame.

STEP 16 – Now add crushed kasuri methi, mix well and add chopped coriander and garnish with a tablespoon of cream.

Serve hot dal makhani with any type of paratha, chapatti or rice.  

NOTE: You can also just mash the urad dal with a back of spoon or with your fingers to check while it is done or not. Same with the rajma too.