Dal Makhani

Dal makhani recipe step by step elaborated.

Dal makhani is a Punjab specialty dish which is prepared by black whole urad lentil and rajma in 1:3 or 1:4 ratio.
Makhani basically means butter so it should be buttery rich.

Ingredients for dal makhani

120 grams of whole black urad dal
30 grams of rajma (kidney beans
90 grams of butter (salted or unsalted)

1 black cardamom
2-3 cloves (laung)
1 inch cinnamon
5-6 garlic cloves
1 inch ginger
1or 2 medium sized onions
1 cup tomato puree
Salt according to your taste
½ teaspoon Red chili powder
⅓ teaspoon turmeric powder
½ teaspoon cumin powder
¼ teaspoon kasoori methi
½ cup fresh cream
1 liter of water

Method for preparing dal makhani

• Wash, rinse and soak the dal and rajma (kidney beans) together for overnight (or 8-9 hrs).
• Drain the water and pressure cook it with 4-5 cups of water, pinch of salt and turmeric powder on low flame for ½ hour.
• Heat one table spoon oil in a wok (kadai/handi) add 50g of butter.
• When butter get fully melted and heated, add black cardamom, cloves & cinnamon, when these all three started crackling add finely chopped ginger and garlic.
• Cook till ginger & garlic turn light brown(or cooked) then add finely chopped onions and cook till onions turn golden brown.
• Now we are going to add salt, red chili powder, turmeric powder, cumin powder(jeera powder), kasoori methi (by crushing it between your palms) kasoori methi is commonly known as dry fenugreek leaves in English, mix all these together.
• Roast the masala(spices) for 30-40 seconds if required you can add few spoons of water to avoid burning of masala or spices.
• Now add tomato puree and mix it well.
• Cook the gravy until butter seprates the gravy (or spices).
• Open the cooker and check the dal, if cooked mash it with the back of laddle.
• Add this dal to cooked gravy and mix well. Stir it continuously to avoid sticking it to bottom. When it comes to boil add 1cup fresh cream and remaining 40 grams of butter to dal.
• Cook on low flame with a lid for 10 minutes.
• Now it is ready to be served, pour it in a serving bowl.
• Garnish with a layer of cream.
• It tastes best with Naan, tandoori roti, chapatis.

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