If you have been to restaurants and ordered dal Makhani then you know how delicious and amazing it tastes. It is full of flavors and boosts your taste buds with a spicy and lip-smacking taste you never experienced before!
Dal Makhani is an authentic Punjabi dish that is loved all over India due to its flavor and how easy it is to make. This dal is creamy and buttery and you are going to be in love with this recipe as soon as you eat. And if you serve it with Garlic Naan then it is the best combination you can ever ask!
A dal cooked with a lot of butter and cream, this will surely give you nostalgic moments and take you to your memory lane and remind you how your mum makes it with utmost taste and love!
Dal Makhani
Quick Stats:
- Prep time: 10 minutes
- Cooking time: 2 hours
- Servings: 5 servings
Ingredients:
- ¾ cup of black lentil (Urad dal)
- ¼ cup of red kidney beans
- 1 teaspoon of salt
- 3.5 cups of water
- 1 tablespoon of ghee
- 3 tablespoons of salted butter, divided
- 1 medium onion, finely grated
- 2 teaspoons of ginger garlic paste
- ½ cup of tomato puree
- ½ teaspoon of red chili powder
- ¼ teaspoon of garam masala
- 1.2 teaspoon of salt
- 1 ½ cups of water
- ½ teaspoon of sugar
- ¼ cup of cream
- More butter, for serving
- Piece of charcoal, to give it a smoky flavor
Method to Prepare:
- Wash and rinse black lentils and red kidney beans and let it soak in water overnight.
- In the morning, drain the dal and kidney beans and put them in a pressure cooker with 3.5 cups of water and 1 teaspoon of salt.
- Pressures cook it on high-medium heat for 10 whistles and lower the heat and cook it on low-medium heat for 10 more whistles.
- Mash some of the dal and kidney beans and let it simmer on low heat while you make the masala for the dal.
- Take a large pot and heat 2 tablespoons of butter in it and 1 tablespoon of ghee into it.
- Add finely grated onion and cook it for 6 to 7 minutes and then add ginger-garlic paste and cook it for further 2 minutes.
- Add tomato puree in it and cook it for 2 minutes until oil comes on the side of the pot.
- Now, stir in the boiled dal and mix well. Add in garam masala, salt, and red chili powder and mix it to combine well.
- Add ½ cup of water and turn the heat down and let it simmer for 45 minutes, uncovered.
- You’ll need to stir often to prevent it from sticking it to the bottom. Add water if you think it is needed.
- Add sugar after 45 minutes and mix it well to combine and also add remaining butter and ¼ cup of cream and mix it well.
- Simmer the dal for 10 more minutes after adding the cream. The dal will be creamy and you can serve it at that time.
- But it is recommended if you use the charcoal and give your dal a smoky flavor.
- Get a small dish and place it into the middle of the dal and put heating charcoal into it. Cover immediately after you put the charcoal into the dal. Stroke a spoon of ghee on the charcoal
- You’ll see fumes coming out of the charcoal as this will give your dal a delicious smoky flavor.
- Serve it with drizzling cream on the dal and enjoy this dish!
Recipe Notes:
- If you don’t want to include kidney beans, you can add 1 cup of black lentils into your recipe.
- Simmering the dal on low heat is the key to its amazing taste. Simmer the dal on low heat for 1 hour is highly recommended.
Must Read – Indian Raita Recipes – Healthy Variations of Eating Yogurt
Final Words:
Forget about calories and just enjoy this creamy and buttery dal with some naan and rice. This dal is made on special occasions in India, so you can add this dal in your family dinner menu and surprise everyone with your culinary arts with this amazing and delicious Dal Makhani!
