authentic dal makhni | punjabi dal makhani recipe
Silky smooth Dal makhani is as simple and delicious a lentil can get. Eat it with some tandoori roti or jeera rice to your heart's content. Learn how to make dhaba style recipe here.
Servings: 4
Ingredients
For boiling dal
- 1 cup kali Whole urad dal /black gram lentils soaked overnight
- ¼ cup Rajma /red kidney beans soaked overnight
- 2 teaspoon salt
- 1 litre Water
For cooking
- 2 tablespoon Ghee or clarified butter or vegetable oil
- 1 large onion
- 2 large tomatoes chopped
- ½ cup malai or fresh cream or coconut cream if vegan
- 2 tablespoon ginger
- 1 tablespoon Green chillies chopped finely
- ½ tablespoon coriander leaves chopped finely
- 2 tsp. garam masala
- ½ tablespoon Red chilli powder
- 1 tablespoon Kasoori methi or Dried fenugreek leaves
- ½ tbsp. salt
Instructions
For boiling dal
- Rinse and wash urad dal and rajma with cold water for 1-2 times in a bowl.
- Soak them in enough water for 8 hours. Once soaked, they double in size. Discard water before usage.
- In a pot, add the dahl and rajma along with water and salt. Allow it to boil. Once it has come to boil cover it with a lid. Let it cook on a low heat for 30 mins. If it is not soft, then add little more water and cook for few more minutes. You can also cook this in an instant pot or pressure cooker for 20 minutes.
For cooking dal makhani
- Heat oil /ghee in a pot,add ginger and onion with littl salt.
- Add the tomatoes and continue to cook on low flame.
- Add the spices and cook for few minutes
- Add the cooked dal with water and let it come to boil
- Add fresh cream cook for 10 mins.
- Add kasuri methi and cook for 10 mins.
- Optionally, if you like lentils extra hot, you may heat ghee in a pan and temper red chillies. Add this to dal to make it spicy. Garnish with coriander.
- Serve hot with rice or roti/parantha.
Video
Notes
Note: Replace the tomatoes with 4 tablespoons of thick tomato paste or ¼ cup tomato puree to enhance the taste and color.
You can also pressure cook black gram and rajma if you are in a hurry. Just wait for natural pressure release and add the remaining ingredients as per the cooking instructions.
Bring the cream to room temperature before using chilled or cold cream can split when put in hot dal. Adjust the quantity of water while cooking the dal. Please note that once the dal cools, it will become more thick. Add a teaspoon garam masala or increase the quantity of red chilli powder if you like it spicier. You may use low fat cream as well if you want a low fatty ice cream
Bring the cream to room temperature before using chilled or cold cream can split when put in hot dal. Adjust the quantity of water while cooking the dal. Please note that once the dal cools, it will become more thick. Add a teaspoon garam masala or increase the quantity of red chilli powder if you like it spicier. You may use low fat cream as well if you want a low fatty ice cream