The Best Dal Makhani Recipe You’ll Ever Try

Recipe

Best Dal Makhani Recipe – A Rich and Creamy Delight

Description

Dal Makhani is a classic North Indian dish that originated in the Punjab region of India and Pakistan. It’s made with whole urad dal (black gram) and rajma (red kidney beans). The lentils are slow cooked with spices, butter and cream, resulting in a rich, creamy and flavorful dish. Traditionally, Dal Makhani is prepared by slow-cooking the lentils over a wood or coal fire for several hours, resulting in a thick, buttery consistency. It’s a perfect choice for a special holiday meal or a weekend treat.

Serve this delicious dal Makhani with fluffy basmati rice, jeera rice, garlic butter naan, tandoori roti, or chapati. The dish has an interesting history – it was invented by Kundal Lal Jaggi and Kundan Lal Gujral, Punjabi Hindu immigrants from Peshawar. They first served it at their restaurant, Moti Mahal, in Delhi, and it quickly became one of the most ordered lentil specialties in India.

Remember to soak the lentils (urad dal and rajma) before cooking, and consider adding a touch of kasuri methi (dried fenugreek leaves) for authentic flavor. Whether you’re an experienced cook or a beginner, this dal Makhani recipe is a keeper! 🌟

Ingredient

• 1 cup whole black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• 1 teaspoon coriander powder
• 1/2 cup fresh cream
• 1/4 cup butter
• Salt to taste
• Fresh coriander leaves for garnish

Instruction

1. Soaking and cooking lentils and beans:

1. Soak black lentils and kidney beans overnight or at least 8 hours.
2. Drain and rinse. Pressure cook with 4 cups of water and a little salt until soft and tender (about 15-20 minutes).

2. Make the Masala:

1. Heat butter in a large saucepan. Add cumin and bay leaf. Let them splutter.
2. Add the chopped onions and sauté until golden brown.
3. Stir in the ginger-garlic paste and green chilies. Saute for another minute.
4. Add the tomato puree, red chili powder, turmeric powder, coriander powder and salt. Cook until the oil separates from the masala.

3. Combine and simmer:

1. Add the cooked lentils and kidney beans along with their cooking liquid to the masala.
2. Mix well and simmer over low heat for at least 30 minutes, stirring occasionally to prevent sticking.

4. Finish with Cream and Spices,

1. Stir in the fresh cream and garam masala. Simmer for another 10-15 minutes or until the dal reaches a creamy consistency.
2. Garnish and Serve: Garnish with fresh coriander leaves and a dollop of butter.
3. Serve hot with naan, rice or roti.

Equipment

• Pressure cooker
• Large pan
• Mixing spoon
• Blender (for tomato puree)

Nutrition Information

Suitable For Diet

• Dairy (butter and cream)
• Vegetarian

Tips and Tricks

• For a richer flavor, cook the dal over a low flame longer to allow the flavors to meld.
• Adjust the cream and butter to your preference for richness.
• For a smokier flavor, you can add a charcoal dhungar (smoking) method at the end of cooking.

Garnishing and Serving

• Garnish with a swirl of cream and a sprinkle of fresh coriander leaves.
• Serve in a deep dish to keep the dal warm for longer.

How to store

• Store leftover dal makhani in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove, adding a splash of water or cream if it has thickened.

Conclusion

Dal Makhani is a timeless classic that brings the rich flavors of Punjabi cuisine to your table. With its creamy texture and aromatic spices, it is a dish that everyone can enjoy. Try this recipe at home and let the comforting flavors of Dal Makhani warm your heart and soul. Don’t forget to share your experiences and any variations you try in the comments below!