Dal Makhani
Presenting an exquisite rendition of Dal Makhani, meticulously crafted to mirror the sophistication of restaurant preparation. This recipe exudes a delicate smokiness that harmonizes flawlessly with the luscious creaminess of the lentils. Hailing from the North Indian culinary heritage, Dal Makhani is a celebrated lentil delicacy, expertly fashioned from whole urad dal (black gram) and kidney beans, rendering it a cherished masterpiece.
Ingredients
Main Ingredients
- ¾ cup whole urad dal , 140 grams (whole black gram)
- ¼ cup rajma , 40 grams (kidney beans)
- 3 cups water for pressure cooking , 750 ml water
- ½ cup finely chopped onions , 50 grams onion or 1 medium sized onion
- 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chillies
- 2 teaspoons Ginger Garlic Paste or 6 to 7 small to medium-sized garlic + 1 inch ginger – crushed to a paste in mortar-pestle
- 2 large tomatoes , 200 grams tomatoes – pureed or 1 cup tomato puree
- ½ teaspoon cumin seeds
- 2 to 3 cloves
- 2 to 3 green cardamoms
- 1 black cardamom
- 1 inch cinnamon
- 1 small to medium tej patta (Indian bay leaf)
- ½ teaspoon red chili powder or cayenne pepper or smoked paprika
- 2 to 3 pinches grated nutmeg or ground nutmeg powder
- 1 cup water or add as required
- ¼ to ⅓ cup low fat cream or half and half or 2 tablespoons heavy cream or
- ¼ teaspoon crushed kasuri methi (dry fenugreek leaves) – optional
- 3 tablespoon Butter – salted or unsalted
- salt as required
For Dhungar Method (Optional)
- 1 small piece of charcoal
- ½ to ⅔ teaspoon oil – any neutral tasting oil
For Garnish
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
- ½ tablespoon low fat cream or half and half for garnish – optional
- 1 inch ginger julienne – optional
Instructions
Preparation
- Soak both the whole urad dal and rajma overnight in enough water for 8 to 9 hours or overnight. Later drain them well.
- Rinse both the lentils a couple of times in water.
- Drain again and then add them in a 3 litre pressure cooker. Add water and stir well.
- Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.
- The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside.
- In a blender or mixer jar, take chopped tomatoes and blend to a smooth puree. Set aside.
- You can also add ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.
Making Dal Makhani
- In a pan, now heat butter. You can use salted butter or unsalted butter.
- Add the whole spices – cumin seeds, cloves, green cardamoms, black cardamom, 1 inch cinnamon, 1 small to medium tej patta.
- Fry for some seconds till the spices sputter and become aromatic.
- Add finely chopped onions.
- Stir and sauté the onions on a low or medium-low heat often till they become light golden.
- Add the ginger garlic paste. Stir again and sauté for some seconds till the raw aroma of ginger-garlic goes away.
- Add the chopped green chilies and sauté for a minute.
- Add the prepared tomato puree and mix well.
- Add red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
- Stir very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.
- Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
Slow Cooking
- Stir very well and simmer the dal makhani uncovered on a low flame.
- Keep on stirring often, so that the lentils don’t stuck to the bottom of the pan.
- Once it has begun to thicken, add salt as required.
- Stir very well and continue to simmer on a low flame. Keep on stirring when the lentils are simmered on low heat.
- When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.
- I kept it for about an overall 25 minutes on a low flame. Do keep on stirring at intervals.
- When the gravy has thickened enough, then add cream. Dal makhani is not too thick or too thin. It has a medium consistency.
- Mix the cream very well. Then switch off the heat.
- Add crushed kasuri methi (dried fenugreek leaves). Mix again.
- Cover and set dal makhani aside, if you are proceeding to the dhungar method. Or else you can serve dal makhni straight away.
Dhungar Method
- Heat a small piece of charcoal on flame till it becomes red hot. With the help of tongs, keep on turning the charcoal piece so that it evenly burns.
- Keep the red hot charcoal in a small bowl.
- Pour ½ teaspoon oil on the hot charcoal.
- Immediately keep this bowl on top of the dal makhani.
- Cover for a minute and allow the charcoal to infuse its smoke in the dal makhni. Remove the bowl. Stir again.
- Serve punjabi dal makhani garnished with chopped coriander leaves (cilantro) and a few teaspoons of cream with naan, roti, paratha or steamed rice.
Nutrition
Calories: 308kcalCarbohydrates: 35gProtein: 13gFat: 13gSaturated Fat: 8gCholesterol: 35mgSodium: 433mgPotassium: 353mgFiber: 12gSugar: 4gVitamin A: 987IUVitamin C: 17mgCalcium: 61mgIron: 4mg
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