How to make Dal Makhni (no onion no garlic) - SK Khazana -

This delicious dal makhni can be enjoyed by the Jains too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Punjabi

Course : Dals and Kadhis

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For more recipes related to Dal Makhni (no onion no garlic) - SK Khazana checkout Dal Pakhtooni, Dal Makhani, Dal Makhani-SK Khazana. You can also find more Dals and Kadhis recipes like Char Dal Ka Dalcha Shengdanyachi Amti Khattu Mag Tomato Saar-SK Khazana

Dal Makhni (no onion no garlic) - SK Khazana

Dal Makhni (no onion no garlic) - SK Khazana Recipe Card

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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.

Prep Time : 7-8 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dal Makhni (no onion no garlic) - SK Khazana Recipe

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

  • Red kidney beans (rajma) soaked overnight 2 tablespoons

  • Salt to taste

  • Ginger grated 1 teaspoon

  • Butter 1 tablespoon

  • Oil 1/2 tablespoon

  • Cumin seeds 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Fresh tomato puree 1 cup

  • Garam masala powder 1/2 teaspoon

  • Fresh cream 2 tablespo for drizzling

  • Homemade white butter for garnishing

Method

Step 1

Put the black gram and kidney beans into a pressure cooker. Add sufficient water, salt, 1 teaspoon grated ginger and cook under pressure till the pressure is released for 8-10 times (8-10 whistles).

Step 2

Heat butter and oil in a non-stick pan. Add cumin seeds and sauté till fragrant.

Step 3

Add chilli powder and tomato puree, mix well and cook till the oil separates.

Step 4

Add the pressure cooked black gram and kidney beans,mix well and simmer for 15-20 minutes or even upto 30 minutes.

Step 5

Add garam masala powder and cream, mix well and simmer for 10-15 minutes.

Step 6

Garnish with white butter, drizzle some cream and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.