Dal Makhani, a beloved dish from Punjab, is renowned for its delicious flavor. It owes its creamy and rich taste to the generous use of butter during its preparation.
This delectable dish is crafted using whole black lentils and kidney beans. Now, let’s delve into the process of creating the authentic Dhaba-style Dal Makhani in the comfort of your own home.
Dal Makhani Recipe - How to make Dal Makhani
Author:
Deepanshu Thakral
Ingredients
- Black lentils (whole urad dal) - 1 cup
- Kidney beans (rajma) - ½ cup
- Water - 12 cups
- Black cardamom - 2
- Turmeric - ¼ teaspoon
- Cloves - 4
- Cinnamon stick - 1 small piece
- Ginger - 1 teaspoon, grated
- Garlic - 5 cloves
- Cumin seeds - ½ teaspoon
- Onions - 2
- Tomatoes - 2
- Red chili powder - ½ teaspoon
- Milk - ½ glass
- Butter - 50 grams
- Salt - as per taste
- Oil - 2 tablespoons
Instructions
- Soak the black lentils and kidney beans in water for 3 to 4 hours.
- In a pressure cooker, add the soaked lentils, kidney beans, black cardamom, turmeric, cloves, cinnamon stick, grated ginger, grated garlic, and water. Close the lid and cook until it comes to a boil.
- Once it starts boiling, reduce the heat to low and simmer for 30 minutes.
- After the pressure is released, open the lid.
- Prepare a paste of onions and finely chop the tomatoes separately.
- Heat oil in a kadai (deep pan) and sauté cumin seeds.
- Add the onion paste when the cumin seeds turn golden brown.
- Once the onions are golden brown, add the finely chopped tomatoes.
- When the tomatoes and onions start releasing oil, add red chili powder to the kadai.
- Now, add the boiled dal to the kadai and mix it with the tempering. Simmer on low heat.
- Add ½ glass of milk to the kadai and cook on low heat for 10 to 15 minutes.
- Add butter to the Dal Makhani and mix well.
- Serve the prepared Dal Makhani with a dollop of cream on top.
