How to make Dal Makhani -
Red kidney beans and black gram cooked with plenty of butter and select spices to give you a dal which is rich, creamy and delicious. if you love authentic punjabi food then you are going to love this dal makhani even more. A Punjabi mixed lentil curry generally made with lots of butter and cream. This restaurant style dal makhani recipe is an ideal dal recipe which taste's great when served with jeera rice or roti.
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
For more recipes related to Dal Makhani checkout Dal Pakhtooni. You can also find more Dals and Kadhis recipes like Jain Moong Ni Kadhi, Spinach Mosaru Shaale, Punjabi Sookhi Urad Dal, Dal Gosht.
Dal Makhani Recipe Card
Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices. The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich and creamy. Try out this restaurant style recipe at your next family gathering to get accolades of praise your way. In my home we always make dal makhani in large quantities to ensure some left overs, because this black dal tastes even better the next day even when, eaten right out of the fridge.
Prep Time : 8-10 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Makhani Recipe
Whole black gram (sabut urad) 1/2 cup
Red kidney beans (rajma) 2 tablespoons
Salt to taste
Red chilli powder 1 teaspoon
Ginger chopped 2 inch pieces
Nutralite Butter 3 tablespoons
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Garlic chopped 6 cloves
Onion chopped 1 large
Green chillies slit 2
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 a 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.
Nutrition Info
Calories : 966 Kcal
Carbohydrates : 88.7 gm
Protein : 30.6 gm
Fat : 54.3 gm
Other : Fiber- 19.9gm
Best Cooked In
Wonderchef Handi Pressure Cooker 3.5L
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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.
