Dal makhani is a popular dish originating from the Punjab region of India and Pakistan. The primary ingredients in dal makhani are whole black lentil with red kidney beans, butter and cream.
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| Prep Time | 45 minutes |
| Servings |
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Ingredients
- Whole Urad Dal(¾ cup) -
- Rajma - ¼ cup
- onion finely chopped - ½ cup
- green chillies finely chopped - 2-3
- Ginger garlic paste - 1 tbsp
- tomatoes pureed - 2 large
- Cumin seeds - ½ tsp
- cloves/lavang - 2 to
- green cardamoms/elaichi - 2 to
- black cardamom/elaichi - 1
- cinnamon/dalchini - 1 inch
- bay leaf/ tej patta(- 1 small to medium) -
- Red chilli powder - 1 tsp
- nutmeg powder or grated nutmeg - 2 to
- Amul cream - ¼ cup
- amul cream for garnish -
Ingredients
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Instructions
- Soak whole urad dal and rajma overnight in water.
- Add a little fresh water and pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened.
- Puree the tomatoes and keep aside.
- In a pan, heat the butter or ghee and add the whole spices - ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
- Sauté till the spices become aromatic.
- Then add finely chopped onions and sauté the onions on a low flame till they become light golden brown in colour.
- Add the ginger garlic paste and sauté for 2-3 minutes till the raw aroma of ginger-garlic goes away. Add chopped green chillies and sauté along with the onions.
- Add tomato puree red chilli powder and grated nutmeg and mix well.
- Cover the pan and cook on a low flame, till the oil separates from the masala
- Simmer the dal makhani uncovered on a low flame for 25 -30 minutes adding water a little at a time as required.
- Stir the dal often, so that it does not stick to the bottom of the pan.
- When the dal makhani has begun to thicken, add salt as required.
- When the dal has thickened, add ¼ cup cream and stir well and turn off the gas.
- Heat a small piece of charcoal directly on the flame till it becomes red hot.
- 17. When it has turned red, place the charcoal in a small bowl and place the bowl on top of the dal makhani.
- Pour ½ tsp ghee on the hot charcoal and immediately cover the pan with a lid. On the lid place a kitchen towel so that it completely covers the lid.
- Allow the charcoal to infuse its smoke in the dal makhani. The longer the pan is kept covered, the more smokey the flavour.
- Before serving the dal makhani remove the bowl of charcoal and discard it.
- Garnish with chopped coriander leaves and a few teaspoons of cream.
- Serve with pickled onions, naan, roti, chapattis or steamed rice.
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