Dal Makhani

Name: Dal Makhani
Yield: Prep 15 min, co
Cuisine: Indian
Ingredients: 1 cup Black lentils (sabut urad dal); 2 tbsp Split Bengal gram (Chana dal); 1 inch ginger cut into big chunks; 2 tbsp oil; 1 tsp salt; 2 tbsp butter; 2 tbsp oil; 1 tsp jeera; 2 tbsp Ginger garlic paste; 5-6 Tomatoes; 1-2 green chillies (optional); 2 tbsp Kasuri Methi; 1 tsp Degi Red chilli powder; 2 tsp Garam Masala; 1 tsp salt; 3 tbsp Readymade Tomato puree; 1 tbsp butter; 1/2 cup Cream

Swati @swati_17

Chandigarh/ Gurgaon, India

#GA4
#week17
Your Indian meal at a fancy restaurant is not complete if you don't order a Dal Makhani. It won’t be wrong if I say that Dal Makhani is the “Queen” of all dals in India. It originated in the Punjab region of India, and since Punjabis like all things rich this dal is no different. It is rich, creamy, buttery and absolutely yummy. This dal got it's name from it's main ingredients. Dal means lentils and Makhann means butter. Traditionally black lentils were cooked on low heat with oodles of butter, for several hours sometimes even overnight; to get the perfect balance of richness and taste. These days since we are short on time, millennial are somehow always short on time, we first pressure cook the dal and add butter and cream to make it rich and creamy. You may enjoy this delicacy with rice, roti, paratha or naan. My personal favorite combination is butter naan and Dal makhani.
People normally find it very difficult to prepare this recipe; however my recipe is very simple and uses very few ingredients in a super easy way to get an assuredly mouth-watering dal makhani. However it does take some time to cook, so make sure you plan in advance whenever you wish to make this recipe.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

4-5 serving

Prep 15 min, co

Pressure cook together
1 cupBlack lentils (sabut urad dal)
2 tbspSplit Bengal gram (Chana dal)
1 inchginger cut into big chunks
2 tbspoil
1 tspsalt
To prepare dal Makhani
2 tbspbutter
2 tbspoil
1 tspjeera
2 tbspGinger garlic paste
5-6Tomatoes
1-2green chillies (optional)
2 tbspKasuri Methi
1 tspDegi Red chilli powder
2 tspGaram Masala
1 tspsalt
3 tbspReadymade Tomato puree
1 tbspbutter
1/2 cupCream

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Steps

4-5 serving

1

Transfer the black lentils and split gram dal in a big bowl. Wash nicely 2-3 times. Now soak them in water overnight. In the morning throw the water in which dal is soaked and wash the dal with fresh water.
2

To prepare the dal; Add the soaked dal to the pressure cooker along with 5 cups of fresh water, chunks of ginger, salt and oil. Give it 5 whistles on high heat, and then let the dal simmer for 45 minutes on low heat. After 45 minutes remove from heat and let the pressure drop by itself.
3

Wash and cut the tomatoes in big chunks. Grind the tomatoes (and chillies if using) to a puree in a grinder. Sieve the puree to remove the seeds and peels. Keep aside.
4

EHat 2 tbsp oil and 2 tbsp of butter in a kadai/wok. Add jeera, let it turn golden on low heat. Now add ginger garlic paste and let it cook for 30 seconds.
5

Next add the prepared tomato puree to the kadai. Cook till the tomatoes are dry and oil is released on the sides. this is a long process takes around 15-20 minutes. If the tomatoes splutter a lot cover the kadai and keep stirring in between.
6

Add kasuri methi, just crush the kasuri methi in between your palms before adding. Also add degi lal mirch and garam masala. cook the spices for few seconds.
7

Open the pressure cooker. add the dal to the kadai, discard the big chunks of ginger.
8

Now cook the dal on very low heat while mashing from the back of the ladle. do this process for 10-15 minutes. add some hot water if you feel the dal has become very thick.
9

Now add one tsp of salt and tomato puree. Mix well and cook for 1-2 minutes.
10

Shut off the flame, finally add the cream and butter. give it a good mix.
11

Delicious and flavourful dal makhani is ready. serve hot with nans, roti or rice.

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Swati @swati_17

on January 04, 2021 10:25

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati