How to make Dal Makhani or Dal Makhni?
How to make Dal Makhani or Dal Makhni?
Dal Makhani, otherwise known as Dal Makhni is one of a very popular dish from the Punjab region of Indian Subcontinent. Whole black lentils or Urad, Red Kidney beans or Rajma along with butter and cream are the main ingredients for making this dish. The use of cream combines with butter and gives a real rich flavour.
Following the partition after independence, people from Punjab region migrated to other regions of northern India and this resulted in spreading the name of Dal Makhani to other parts of the country. The traditional preparation of dal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete. With the availability of modern cooking equipment, namely electric pressure cookers, the preparation time of the dish has reduced significantly to 2–3 hours. Have a look at the list of ingredients used and the preparation of Dal Makhani.
Ingredients Used
- ¾ cup of Urad Dal, Whole black lentils or Black matpe beans
- ¼ cup of Red kidney beans or Rajmah
- 2 teaspoons of Cumin Seeds
- 6-8 chopped garlic cloves, chop to fine pieces
- 2-inch ginger root piece – chopped to small pieces
- 1 teaspoon of Garam Masala powder
- ½ cup of fresh Cream
- 1 teaspoon of Red Chilli Powder
- 3 tablespoons of Butter
- 2 medium sized Tomatoes, chopped to small pieces
- 1 medium sized Onion, chopped to pieces
- 1 teaspoon of Oil
- Salt as per the taste
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Preparation of Dal Makhani
- Wash the whole black Urad dal and Rajma separately in clean water.
- Soak these in 3-4 cups of water and keep it overnight.
- Cook these dal and rajma in same water along with some salt, red chilli powder and half of chopped ginger. Continue cooking till dal and rajma get soft.
- Heat some butter and oil in a thick – bottomed pan. Now, add the cumin seeds and wait for it to crackle. Add the onion pieces and stir fry to a golden brown colour.
- Add the chopped pieces of garlic, ginger and tomatoes. Saute it till the tomato piece becomes soft and well mashed. Wait until the fat starts to leave the masala.
- Now, introduce the boiled dal and rajma to this mixture. Do not pour the liquid at first.
- Use the back of a ladle and crush the dals, also make sure that the stirring continues so that a creamy texture is formed.
- Reduce the flame to a low range and pour the liquid into the mixture, also use some water if required.
- Now, add the fresh cream and garam masala, simmer it for 5 minutes.
- Use a pinch of Kasoori methi powder for an improved flavour.
- Once it is ready, serve this dish with Naan and Paratha.
In place of chopped tomatoes, you can also use thick tomato paste. This will have an improved flavour and texture.
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