Dal Makhani Recipe

Dal Makhani is delicious,creamy, buttery lentil dish from Indian cuisine, prepared from slow cooked black lentil along with tomato gravy , cream and butter. This recipe is easy to prepare and you can have restaurant style Dal Makhani at home.

Total Time:

2hr 45mins

Serves:

INGREDIENTS:

1.5 cup whole black gram(whole Urad dal)

1/4 cup red kidney beans(Rajma)

1/4 cup Split Bengal gram(Chana dal)

1 bay leaf

1 tsp salt

pinch of Baking soda

1.5 litres water

3 tbsp Olive oil/any other oil

Pinch of Asafoetida/hing

2 small cinnamon sticks

1 tsp Cumin seeds

2 tsp Ginger garlic paste

2 tbsp Onion finely chopped

1 cup tomato puree

1 tsp Cumin powder

1 tsp Coriander powder

1 tsp Kashmiri chilli powder

1 tsp Garam masala powder

3 tbsp butter

1/4 cup cream

6-7 cloves of garlic finely chopped for tempering

Method:

1. Soak the black lentils , kidney beans and Bengal gram lentils overnight in a bowl in plenty of water.

2. In pressure cooker add the soaked black lentils , kidney beans , Bengal gram lentils along with the 1 bay leaf, pinch of baking soda , water and salt. Cook for about 30 mins in medium flame.

3. Let it cool for sometime and Strain out the water & save it.

4. In a large sauce pan heat the oil on a low heat. Add the cinnamon stick, asafoetida, cumin seeds and ginger garlic paste . Let them sizzle for 30 seconds . Further add the onions and saute them for a 30 seconds until they are soft.

5. Now add the tomato puree, cumin powder, coriander powder, 1/2 tsp garam masala and cook for 5 mins.

6. Add the cooked lentils to this pan and make sure to mix it with thoroughly with above masala. Close the lid and let it cook for 1-2 hrs(add the strain water as and when needed).Make sure to stir a few times preventing it from sticking to the bottom of the pan.

7. Add chilli powder and remaining garam masala. Season to taste. Stir well and make sure to mix all the spices with the lentil

8. Now add cream , butter, stril well and cook for a another minute.

9. The lentils should be thick and creamy (you can add a little more water if you need to. )

10. Finally for tempering , take small pan, heat the oil and fry chopped garlic. Pour it over Dal Makhani and stir it well.

11. Decorate by adding a swirl of cream. Serve with naan / roti / parathas.

Notes:

1.Slow Cooking the lentils on low heat is the key to a good dal makhani.

2. If you do not have a pressure cooker, you can cook the lentils on stove top. Add soaked lentil to a pan, add water and let it cook on medium heat for 2 hour . It might take even longer. Once cooked, lentil should be really soft.

3. Adding Kidney beans and Split Bengal gram is optional. However it add flavours to this dish.

4. Vegans can replace butter and cream with vegan cream and plant based butter

Comments

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