Dal makhani is a Punjabi-style traditional lentil recipe. It is rich and creamy in taste and texture. It is a mouth-watering main dish. Its richness can be increased more by cooking it over a low flame. You can also give it a smoky flavor by giving an infusion of charcoal smoke to the recipe.
Ingredients of Dal Makhni
Urad dal and rajma: These are the basic ingredient of this recipe. You can cook it in a pressure cooker you can also soak them and keep in tandoor overnight. This tandoor-style dal makhani is even more delicious.
Cream: To enhance the richness and creamy flavor of dal use half a pack of low-fat cream.
Makhan: Use salted and unsalted butter for making this recipe instead of oil or ghee.
Whole spice: Cumin seeds, cloves, green cardamom, black cardamom, and cinnamon stick in this recipe.
Tomato: Tomato puree is added to this recipe. You can make this at home or can use market-bought tomato paste.
Charcoal: To give a smoky infusion to the recipe charcoal is used.
Tips and Tricks
Cook this recipe over low flame and simmer for over 30-40 minutes to make it viscous.
Stir occasionally so that it does not stick to the bottom of the pan.
Nutrition in Dal Makhani
| Calories | 308kacl |
| Carbohydrates | 35g |
| Fats | 13g |
| Proteins | 13g |
These values are approximate calculations that vary with ingredients and quantities.
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Ingredients
Instructions
- Rinse the lentils couple of times. Then soak both urad dal and rajma overnight (8-9hrs).
- Add these lentils in a pressure cooker, add 750 ml water and stir well
- Pressure cooker for 15-18 whistles until both the lentils are softened. If lentils are not cooked well add 1/2 cup more water and pressure cooker for 4-5 lentils. keep these cooked beans aside.
- In a blender add tomatoes and make its puree.
- Take 3 tbsp of salted or unsalted butter in a a pan melt it.
- Then add cumin seeds, cinnamon, green cardamom, black cardamon and cloves in it, till they become aromatic.
- Then add chopped onion in it and saute for a while until they become light golden.
- Add ginger garlic paste saute till the raw taste of ginger garlic finishes.
- Add tomato puree into it mix well then add red chili powder and salt and nutmeg powder in it.
- Cook until you see fat separating at the edges.
- Then add softened lentils into it and mix well Add 1 cup of water into it.
- Let the lentils simmer. Stir in between soo it does not stick to the bottom of the pan.
- If you found dal more thick then add more water and let it simmer. So the lentils become thick creamy and viscous..
- The longer you keep it for simmering the more good it tastes.
- When it reached the desired thickness then add cream into it. Mix cream very well.
- Turn off the flame then add crushed kasuri methi into it.
- Garnish it with fresh corriander leaves and serve with roti, nan , paratha, boiled rice.