One of the most popular dish made from dal and this dish is originated from the Punjab region of India and Pakistan. Dhal or dal refers to lentils and makkhan(butter). Dal Makhani is cooked with the butter and spices; it becomes creamy in texture and gives very strong aroma of spices. Dal Makhani can be served with plain roti, rice, butter naan, plain paratha also. Learn how to make dal makhani at home.
Preparation time- 15 mint.
Cooking time- 30 minutes
- Whole black gram /sabut urad - 1 cup
- Red kidney beans / rajma - ¼ cup
- Bay leaf - 1
- Black cardamom / Badi Elaichi - 2 tbsp
- Chopped onions - 2 tbsp
- Ginger, grated - 1 tsp
- Garlic, grated - 1 tsp
- Salt to taste
- Butter - 3 tbsb( optional)
- Cumin seeds - 2 tsp
- Ginger, crushed - 1 tsp
- Garlic, crushed - 1 tsp
- Onion, chopped - 1 large
- Red chili powder 1 teaspoon
- Tomatoes, chopped - 2 medium
- Coriander powder - 1 tbsp
- Red chili powder - 2 tsp or as per taste
- Garam masala powder - ¼ teaspoon
- Fresh cream 2 tbsp
- Fresh Cream (Nut cream for vegan version)
- Coriander leaves
- Rinse and soak sabut urad and rajma overnight in 5 cups of water.
- Rinse it off and drain the water and boil it.
- Boil sabut urad and rajma in 31/2 cups of water with salt, ginger, garlic, onion and pressure cook for 7-8 whistles or till both the dals become soft and cooked completely.
- Open the lid to see if the rajma when pressure of cooker get off and check whether dal is totally soft or not, if not again put it on fire to 3-4 whistles to make it soft. Mash the dals with the back of a spactula.
- Heat butter in a pan and add cumin seeds, do not put pan on a very high flame.
- Add ginger, garlic, and onion and sauté till they become golden in color.
- Add tomatoes and sauté for few minutes until it gets ready.
- Now add red chili powder, coriander powder, garam masala powder and sauté till the masala mixture is ready.
- Add mixture to the cooked dal. Mix it well and cook on high flame for few minutes (2 mins)
- Add milk/cream and ¼ cup of water and stir well.
- Keep it on low flame for about 15 minutes. Keep on stirring it to make sure that dal don't stick to the bottom of the pan. (Add water if you think dal is too thick).
- Add 1 tbsp of the butter and cook for 2 more minutes.
- Turn off the heat and garnish with fresh cream and coriander leaves.
- Serve hot with Rice, Naan, paratha or chapati.