Dal Makhani

Dal makhani or dal makhni is a dish originating from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentils, red kidney beans, butter and cream. The dish gets its richness from the use of cream or butter, but it can also be prepared with yogurt, milk or no dairy

Ingredients :

* 1 cup urad dal ( black whole lentis)

* 1/4 cup rajma (red kidney . beans)1cup butter1 cup cream

* 1 cup tomato puree

* 1 tbsp of chopped ginger, garlic, green chilli (1 inch ginger piece, 2-3 . garlic cloves, 2-3 green chilli)

Spices :

* 1 tsp of jeera

* 1/4 tsp of heeng (asafoetida)

* 1 tsp dhaniya powder ( roasted coriander seeds powder)

* 1 tsp of red chilli powder

* 1 tsp of garam masala ( a very . important Indian spice)

* 1 tsp of turmeric powder

Salt according to taste

Water for cooking.

Method :

Take one cup urad daal (black lentis) and 1/4 cup rajma (red kidney beans), wash properly atleast 3-4 times and soak overnight in a large bowl.

Next day when you are ready to cook. Drain all the water of soaked daal add and transfer daal and rajma into the pressure cooker with 2 cups of water and 1 tsp of salt.

Pressure cook it on medium flame atleast 10 whistle. Then in low flame for 4-5 whistle.

Now keep aside the pressure cooker and release the pressure naturally.

When the pressure release completely, open it and mash the daal and rajma with the help of masher or your fingers.(do not mashed too much) just with soft hands. It is very important step. Its gives thickness and gooie texture to daal.

Turn on the gas and keep your daal on gas in low flame and let the daal simmer while you making masala.

Step -2

Take deep large wok/kadhai add 2 tbsp of desi ghee and butter. Add 1/2 tsp of cumin seeds and 1/4 tsp of heeng (asafoetida). Some people dont add jeera (cumin seeds ) & heeng( asafoetida) in dal makhani but i do.

Because it helps in digestion.

Then add finely chopped ginger garlic and green chilli or you can take ready made paste.

Stir them for few seconds.

Now add tomato puree and stir, cook for 2-3 minutes with onion then add haldi (turmeric powder), dhaniya (coriander powder), garam masala and red chilli powder.

Add 5 tsp of butter. Mix all and stir. Cook it for 5-10 minutes until masala leaves butter from sides.

Now add boiled daal which was simmering on gas. And stir. Add 2 cups of water and mix them to combine.

Give a boil on high flame and now slow down your gas on low flame. Cover it with lid half Let it cook for atleast 45 minutes. After 45 minutes if you will notice your daal becomes very thick then add one cup water more. Check salt and add according to your taste.

Cover it with lid half and cook for atleast 1 hour 30 minutes in very low flame. You need to check and stir in between every 10-15 minutes otherwise daal will stick on the bottom of pan.

After 1 hour 30 minutes add a cup of cream and mix properly. Your daal will become very creamy. Now add remaining butter and 1tbsp of desi ghee.

Let it cook for half n hour more.

Now its ready. Garnish with cream, butter red chilli tadka and coriander leaves.

Eat it with butter naan or butter tandoori roti.

Enjoy 😊

Slow cooking in low flame for long period gives more flavour in daal. Traditionally this daal cooks for 7-8 hours in big handies at hotels/restaurants/dhabas. But at home cook it atleast 1 hour 30 minutes.

I use amul butter in it its gives very nice flavour in daal makhani. You can use plain white butter too. But if you use amul butter be careful for salt. Because amul butter already has salt. Use salt wisely.

Thank you.

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