2 servings
8 hrs 30 mins
Punjabi
30 mins
Introduction
India’s leading and unique Dal Makhani is a Savory and velvety dish. There is a lot of butter and cream in this Dal Makhani Recipe, making it delicious. The best way to enjoy this dish is with Soft Kulcha, naan or Tandoori roti!
Dal Makhani Masala – what exactly is it?
Extraordinarily creamy and buttery, Dal Makhani Recipe is one of India’s most popular dals! This dal is created with whole black lentils that have been boiled with butter and cream and then stewed over low heat to give it its characteristic flavour. This Dal Makhani Restaurant Style goes exceptionally well with garlic naan! Lentils have always been an essential part of our diet.
Dal Makhani Recipe: how to cook it at home?
Course and Cuisine – Accompaniment/Indian & Punjabi
Diet – Vegetarian
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Ingredients
- To pressure-cook the dal:
½ cup whole black urad dal
½ cup kidney beans (rajma)
Plain water (to soak for few hours)
Six cups water (to pressure cook)
Salt (according to taste)
- Dal Makhani Recipe:
Two/four tbsp ghee
Two bay leaves
Four Medium-size tomatoes (diced finely)
Two tsp ginger-garlic paste
One tsp turmeric powder
One onion (Big; chopped finely)
Two tsp coriander powder
One tsp cumin powder
Two tsp Kashmiri chilli powder (adds colour and extra spice)
salt (according to taste)
Two cups of water
Four tbsp of fresh cream (or even more)
Few strands of cilantro (chopped finely)
- To temper:
Two tbsp ghee
hing / asafoetida (a generous pinch)
½ tsp Kashmiri red chilli powder
1/3 tsp garam masala (according to the taste-buds)
method
- Pressure-cook the dal:
- In a large mixing bowl, combine 1 cup whole black urad dal and 1 1/4 cup rajma and cook for 30 minutes under pressure.
- Soak the soaking sack overnight, or at least for 8 hours, in just enough water to cover it.
- Rinse the lentils under running water before placing them in the pressure cooker. Three cups of water are required.
- In addition, season to taste with salt.
- After you close the lid on a pressure cooker on moderate heat, you should hear five whistles. Cook for another 15 minutes, or until the dals are done.
- Dal Makhani Recipe:
- In a large wok, sauté 1 tbsp ghee, bay leaf or until fragrant for a minute.
- Then add finely chopped onions and cook till golden.
- Add ginger-garlic paste when onions are done. sauté till raw scent is gone.
- Then add tomatoes and cook chopped tomatoes until tender.
- Incorporate turmeric, coriander, cumin, chilli powder, salt to taste 1 minute on the masalas
- Stir in the cooked dal after the masalas start releasing oil from the sides.
- Pour 1 cup water or as needed to achieve desired consistency.
- Keep stirring slowly in low flame for 15 minutes or more until the dal absorbs the flavour and thickens.
- Add 2 tbsp fresh cream for a creamy texture.
- Garnish with fresh coriander leaves before serving.
- Temper recipe:
- Heat tadka pan with ghee. Add hing once it melts.
- Then add garam masala and chilli powder (optional), and fry for 2–3 seconds.
- Pour the tempering over the dal makhani.
- Mix well for vibrant colour and flavour.
Serve Dhaba Style Dal Makhani Differently!
Dal makhani goes well with garlic naan, tandoori roti, soft kulcha or jeera rice.
Making Dal Makhani Dhaba Style like a pro
- If you can’t find store-bought tomato puree, blend two large tomatoes with one tablespoon tomato paste for a richer flavour.
- Dal can be cooked on the stovetop if you don’t have a pressure cooker. Pour the soaked lentils into a pan with water and cook for 1 hour 15 minutes. It could take longer. Lentils should be tender after cooking.
- If using an Instant Pot, cook lentils for 30 minutes on high pressure with a natural pressure release.
- Begin gradually to achieve a rich flavour from the dal.
- Rajma is optional in dal makhani, but it improves the flavour.
- If you don’t care about your diet, you can use more ghee.
- Use dried fenugreek leaves for a more robust flavour (Kasuri methi).
Conclusion
Dal Makhani Recipe is a buttery and creamy Punjabi special curry dish made with plenty of ghee and butter. And is a popular dish in most North Indian families. Anyone who does not take advantage of this sweet and delectable simple dal makhani recipe is losing out on something special!
Frequently Asked Questions (FAQs)
- Is dal makhani difficult for digestion?
Yes, dal makhani (Maa di Dal) is a famous Punjabi Daal. Onion (Rajama) and Black Gram ( Urad ) are prepared together. Ginger and garlic are added to Urad Dal during cooking, as it being less digestible than other dals.
- What about the benefits of dal makhani?
Black lentils include folic acid, which aids in cell regeneration and maintenance. It is high in calcium, which builds bones and teeth. And the dish is high in fibre and therefore healthy for your heart.
- Is Toor Dal Harmful?
Toor dal is potassium-rich, which works as a bronchodilator, relaxing blood vessels and lowering blood pressure. Regular use of toor dal reduces the risk of cardiovascular illness in hypertensive individuals.
- Is dal makhani calorie-dense?
Yes, due to the high-fat level in this dish. This dish calls for a lot of fresh butter and cream.
