Dal Makhani Recipe: A Creamy and Flavourful Delight
Dal Makhani is a classic North Indian dish that is famous for its rich, creamy texture and aromatic flavor. Made from black lentils and kidney beans, it is slowly cooked with butter and Indian spices to release the rich flavour and make a healthy meal. Dal Makhani is served with roti, naan and rice. Dal Makhani is a favourite dish for occasions and daily meals.
Table of Contents
Here’s an easy recipe how to make Dal Makhani at home.
List of dal makhani ingredient
Ingredients:
- 1 cup black lentils (urad dal)
- ¼ cup kidney beans (rajma)
- 4 cups water (for cooking the dal)
- 2 tablespoons ghee or butter
- 1 tablespoon oil
- 1 large chopped onion
- 2 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1-2 green cardamom pods (optional)
- 1 cinnamon stick (optional)
- 1 bay leaf
- 1 teaspoon red chili and 1 teaspoon turmeric powder (adjust to taste)
- 1 teaspoon garam masala powder
- Salt to taste
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 cup of fresh cream
- Fresh coriander leaves
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Instructions:
Step 1: Soak the Lentils and Beans
First of all, soak black lentils (urad dal) and kidney beans (rajma) well in water for 6-8 hours or overnight. This will make the dal and rajma soft and the cooking process will be quick. After soaking, drain the water well and keep the dal and rajma aside.
Step 2: Cook the Dal and Rajma
Put 4 cups of water in a pressure cooker and add the soaked dal and rajma to it. Put it on medium heat and cook for 5-6 whistles. You can also make it in a regular pot. Cook it till 1 to 1.5 hous. If the water seems less, check it and add more water. After the lentils and kidney beans are cooked, mash them a little so that they get a creamy texture.
Step 3: Prepare the Tempering (Tadka)
To temper the dal, take 1 tbsp oil or ghee in a pan and heat it on medium heat. Add cumin seeds and splutter them. For extra flavour, you can add 1-2 green cardamom pods, a small cinnamon stick and 1 bay leaf. When all the spices are hot and release their aroma, add chopped onions and sauté it till the onions turn into golden brown.
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Step 4: Add Ginger-Garlic Paste and Tomatoes
When the onion turns brown, Now add ginger-garlic paste and cook for 1-2 minutes till the raw smell goes away. After that add tomato puree and cook the masala for 5-6 minutes till allowing the oil to separate from the masala .
Step 5: Spice It Up
Once the onion masala is ready, add the rest of the dry spices to it: red chilli powder, turmeric powder and garam masala. Cook all this for 1-2 minutes so that the masala blends well with the onion paste.
Step 6: Add the Cooked Dal and Simmer
After the masala is ready, add the cooked dal and rajma to it. Mix the masala and dal well. Although dal makhani is a little thick, if you find it too thick then you can set its consistency by adding some water to it. Dal makhani is a little creamy in texture. After that keep it on low flame and cook for 20-25 minutes, keep stirring it after a while. In this way, slow cooking blends the flavor well.
Step 7: Add Cream and Final Touches
When the dal is cooked well and a little thick, then we will add 1 cup fresh cream to it. This makes the dal very creamy and juicy. If you want to make the dal more buttery, then you can add butter or extra ghee. Add salt as per your taste, and you can also add dried fenugreek leaves which gives a good aroma and flavour. And finally cook it on low flame for 5-10 minutes.
Step 8: Garnish and Serve
Lastly, add coriander leaves to garnish the Dal Makhani to add some color and freshness to the dal. Now Dal Makhani is ready to eat. You can serve it with your favorite naan, roti or rice.
And you can enjoy the creamy and flavorful taste of Dal Makhani. This dish can be served with any meal.
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Some Tips for the Perfect Dal Makhani:
Cooking Secret:
The secret of cooking Dal Makhani is slow cooking. As you cook the dal makhani slowly, its flavour will become richer.
Use Ghee:
Use ghee completely for Dal Makhani for authentic taste. It gives a delicious, rich flavour to the taste of Dal Makhani.
Soaking Process:
Soaking lentils and beans overnight makes them soft which helps in cooking them.
Add Cream:
Adding fresh cream provides richness to Dal Makhani and gives it its signature creamy texture.
Adjust Spices:
All the spices can be adjusted according to your taste. Further, if you like it more spicy, you can add more chili powder or green chilies to Dal Makhani.
Conclusion:
Dal Makhani is a perfect dish for a grand dinner, be it an occasion, celebration or festival. Dal Makhani with its creamy texture and aromatic spicy flavor makes a satisfying meal for any party. So, combine your ingredients and enjoy this flavorful and indulgent dish!