Dal Makhani is a very popular and traditional North Indian dish. It is made with boiled kidney beans and black lentils or urad dal. It is a modern variation of traditional dal mixed up with spices and herbs.
Dal makhani is a dish mainly from the Punjab region of India, but everyone worldwide loves this dish very much. Dal makhani pairs well with roti, paratha, naan, and even with chawal. It is usually roasted with charcoal to give it a smoky flavor. Hope you are interested to know the recipe.
Don’t worry! Here, in this read, we provide you with the complete details of the dal makhani recipe – what the ingredients required, and how to make this in step-by-step instructions.
Ingredients
- Urad dal or black lentils
- Rajma or kidney beans
- Tomato puree
- 2 tbsp butter
- 1/2 cup cream
- Cumin seeds
- Coriander powder
- Garam masala
- Turmeric powder
- Red chili powder
- Fenugreek leaves
- Fresh coriander leaves
- Oil or ghee
- Salt
- Water
Optional for smoky flavor:
- A small piece of charcoal
- Ghee
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Dal Makhani Recipe: Step by Step
- Dal makhani is made with soaked dals. So, start with cleaning 1 cup of urad dal and ¼ cup of rajma.
- Soak them for at least 8 hours or overnight.
- Make sure that the dal absorbs water completely and becomes soft.
- Drain the extra water or you can also use the same water to boil the dal.
- Boil the lentils and beans until they become soft. This may take about 1-2 hours.
- You can use a pressure cooker to reduce the cooking time. In this case, 2-3 whistles are enough.
- Now, heat 2 tbsp of cooking oil or ghee in a pan. Ghee will go best as it releases a beautiful aroma.
- Add 1 tsp of cumin seeds and let them splutter.
- Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
- Now, it is time to add the spices. Add 1 tsp coriander powder, 1 tsp garam masala, 1 tsp red chili powder, and 1/2 tsp turmeric powder.
- Cook everything well for another 5-7 minutes. The spices will release a beautiful fragrance.
- When you see that the spices are ready and cooked well, add the boiled dal and rajma to the kadai.
- Mix everything well and add salt.
- Let the mixture simmer on low heat for at least 30 minutes. Stir It occasionally.
- Add 2 tbsp of butter and 1/2 cup of cream to the dal. It will make the dal creamy and rich.
- At this moment, you can add fenugreek leaves if you wish. Crush them between your palms and add to the dal.
- The dal makhani is ready now. Still, if you want to give a smoky flavor, try this:
- Heat a piece of charcoal and make it red-hot.
- Place the hot charcoal in a small bowl and set it in the center of the pot with the dal.
- Drizzle 1 tsp of ghee over the charcoal and immediately cover the pot with a lid for 2-3 minutes.
- The smokey flavor will release from it and infuse into the dal.
- Your dal makhani is ready to be served. Garnish the dal makhani with fresh coriander leaves or with lachha onions!
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Expert Tips
- Soak the black lentils or urad dal and kidney beans for a minimum of eight hours or overnight. With this, dals cook through and become soft, this also cuts down on cooking time.
- Cook the dal carefully over low heat for almost half an hour to get a deep, rich flavor.
- Use fresh tomato puree instead of canned tomatoes for a livelier flavor.
- Don’t skimp on the butter or cream. Dal Makhni’s unique creamy texture and rich flavor are attributed to these components.
- Adjust spices to your taste. You can increase or decrease the amount of chili powder and garam masala.
- For an authentic smoky flavor, use the charcoal (dhungar) method. Don’t forget to cover the pot tightly, this helps to infuse the smoke and capture the aroma effectively.
- Add a pinch of dried fenugreek leaves (Kasuri methi) towards the end of cooking. This increases the taste double.
- Stir the dal occasionally while it simmers to prevent it from sticking to the bottom of the pot and ensure even cooking.
- Use fresh ginger and garlic (if not avoiding) for a robust and authentic flavor. Fresh spices also make a significant difference.
- Garnish with fresh coriander and a swirl of cream before serving for an appealing presentation and extra flavor boost.
Can I make Dal makhani without ginger and garlic?
Dal Makhani can be made without the use of garlic or ginger. Ginger and garlic give an extra flavor and enhance the overall taste. Cook till the urad dal and kidney beans are soft. After you’ve sauteed the tomatoes with spices, add the cooked lentils and beans. Simmer with cream for a creamy texture. Choose the charcoal method if you want a smoky flavor. Enjoy this delicious dinner!
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Conclusion
Dal Makhani is a popular dish because of its thick, creamy texture and rich flavor. This dish is prepared with dals, butter, cream, and aromatic spices. Dal makhani is not just a delicious food item, it is super healthy for our body. When coupled with rice, naan, or roti, it may be served with a variety of meals and palates due to its versatility. A further layer of intricacy is added by its unique smoky flavor, which makes it a favorite dish in Indian cuisine. Its adaptability makes it a favorite for any special occasion since it pairs nicely with naan, lemon rice, or roti. Follow these recommendations for a genuine and delicious Dal Makhani experience.
