Dal Makhani Recipe - A spicy and heavy dal preparation made with a combination of rajma and urad dal

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole black gram (sabut urad)(साबुत उड़द), Red kidney beans (rajma)(राजमा)

Cuisine : Punjabi

Course : Dals and Kadhis

Dal Makhani

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Dal Makhani checkout Dal Pakhtooni , Dal Maharani , Jain Dal Makhni , Dal Makhni . You can also find more Dals and Kadhis recipes like Vengaya Sambhar, Dali Sambare, Mangalorean Toi, Khattu Mag. Or try out these recipes from Punjabi Cuisine like Tofu Soya Lazzatdar, Masala missi roti, Subzi Parantha, Bharwan Lauki with Kadhi.

Dal Makhani Recipe - How to make Dal Makhani

Print

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Whole black gram (sabut urad) 1/2 cup

  • Red kidney beans (rajma) 2 tablespoons

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Ginger chopped2 inch pieces

  • Nutralite Butter 3 tablespoons

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Garlic chopped6 cloves

  • Onion chopped1 large

  • Green chillies slit2

  • Tomatoes 2 medium

  • Garam masala powder 1 teaspoon

Method

Step 1

Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.

Step 2

Boil sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles in Wonderchef Secura5 Pressure Cooker. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.

Step 3

Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden.

Step 4

Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.

Step 5

Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.

Step 6

Simmer on low heat till the dals are totally soft and well blended.

Step 7

Serve hot.

Liked this recipes, Rate us :

Best Cooked In

Best Cooked In

Wishlist