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Dal Makhani

SOAK OVERNIGHT

1 Cup Whole Black Urad Dal
1/4 Cup Red Kidney Beans (Rajma)

750 gms

Dal makhani originated from Punjab and since then has spread into every part of India, and also made its place in Bengali cuisine. The dish has humble beginnings, with the use of whole black lentils, red kidney beans, and a combination of fragrant spices. It was traditionally cooked over a slow flame for hours, allowing the flavors to meld together and create a rich, creamy texture.

FOR COOKING

3 Cups Water
3 tsp Ghee
3 tsp Butter
1 Bay Leaf
1 Cinnamon Stick
1 Dry Whole Red Chili
1 Cup Onion Finely Chopped
5 tsp Canned Tomato Puree
2 tsp Ginger-Garlic-Green Chili Paste
3 tsp Plain Yogurt
1 tsp Red Chili Powder
1 tsp Garam Masala
2 tsp Fresh Heavy Cream
2 tsp Kasuri Methi
Salt as required

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NOTE:

Dal Makhani is a rich dish, and the fats in the form of butter and cream help in achieving that richness. So use both of them generously. Many recipes do have a large quantity of these two ingredients added in it. However, in this recipe, the amount of butter and cream is just enough to lift the dish to the required richness. Another tip is to slow cook the dish as much as possible to get the real taste of Dal Makhani. Some traditional restaurants even slow cook it overnight to get an authentic taste.

Ingredients for FOUR persons

person holding bottle of oil at gas stove

Delicious Dal Makhani Recipe

COOKING

After soaking overnight, rinse the dal and pressure cook it with 3 cups of water and a pinch of salt for 6-7 whistles
If you are using Instant Pot, add rinsed beans and lentils, add salt, 3 cups of water close the lid
Cook it for 45 minutes and let the pressure release naturally
Separate the water from Pressure cooked Daal if extra and keep it aside
Mash the cooked Dal
In a heavy bottom, pot add 1tsp butter and equal amount of Ghee on a medium flame
Add whole spices, Bay Leaf, Cinnamon Stick and Whole Dry Red Chili
Add 1/2 tsp of cumin seeds
Add onions and saute until nice and translucent
Add ginger-garlic green chili paste and saute well until cooked
Add whisked plain yogurt and stir continuously to make sure yogurt doesn't separate itself
Add tomato puree and let it cook
Also add red chili powder and garam masala once you see oil separate from the dal
Give it a good mix well
Add boiled dal water you kept aside and let it slow cook on low flame for about 1 hour
Add kasuri methi about 30 mins after the dal started to simmer
Serve hot with drizzle of heavy cream and finely chopped cilantro with roti or rice