Dal Makhani

HOW TO MAKE DAL MAKHANI AT HOME

Dal Makhani

 

Howdy! all. If someone ask me what is happiness according to me. I will say writing on personal food blog after a long time gives you the happiness that is unbeatable 😉

Today here I am sharing the recipe ‘Dal Makhani’ the Buttery Dal which melts in your mouth .. yum
According to Wikipedia, Dal Makhani originated from Punjab region of India and Pakistan. And its main ingredient is Urad Dal i.e. Whole Black Lentils and Rajma i.e. Kidney beans.

In early times preparing Dal Makhani is a time-consuming process as it requires lots of efforts. But with the advancement of techniques and evolution of Pressure Cooker has made this recipe an easy one.

I tried it for the first time at home and as a beginner of cooking this, I was appreciated by all.

So, today here I am sharing this buttery dal makhani recipe.

Ingredients Required: –

For dal

  • Whole black urad dal – 250 gm
  • Kidney beans (rajma) – 100 gm
  • Water – 4 cup
  • Salt – 1 tsp
  • Turmeric powder – 1/4 tsp

For gravy

  • Onion – 2 medium
  • Tomato – 3 medium
  • Ginger – 1-inch piece
  • Garlic – 4-5 cloves
  • Cumin seeds – 1/2 tsp
  • Bay leaves – 2-3
  • Asafoetida (Hing) – a pinch
  • Kasturi methi – 1 tsp
  • Garam Masala – 1/2 tsp
  • Red chili – 1 tsp ( or as per taste)
  • Salt – 1/2 tsp (or as per taste)
  • Water – 1/2 cup
  • Milk Fat (Malai) – 2 tbsp
  • Oil – 2 tbsp
  • Butter – 1/2 tbsp

Procedure: –

For dal

  • Soak overnight the black urad dal and kidney beans.
  • In the morning wash it with plenty of water.

Dal Makhani

  • Now take a pressure cooker and transfer lentils in it.
  • Add 3 cups of water, salt and turmeric powder.
  • Pressure cook it till 3 whistles on high flame and 1 whistle on low flame.
  • Off the flame and wait for pressure to release.

Dal Makhnai

  • Then, add 1 cup of water (I added 2 cups as per the consistency) and again pressure cooks it for 2 whistles on low flame. When you get this consistency, then its perfectly fine 🙂

Dal Makhnai

  • Off the flame and keep it aside.

For gravy

  • First of all, chop onions and make the puree of tomato with garlic and ginger.

Dal Makhnai

  • Now in a pan, heat oil add cumin seeds, bay leaves and Hing and crackle it.

Dal Makhnai

  • Saute onions in it till light brown.

Dal Makhnai

  • Add tomato puree and add spices for gravy. Add 1/2 cup of water and mix well.

Dal Makhnai

  • Cook the gravy till it leaves oil.
  • Now add the gravy in the cooked dal and mix well.

Dal Makhnai

  • If required as per the consistency add a little water and make it boil.

Dal Makhnai

  • Now add milk fat (malai) and mix it well again.

Dal Makhnai

  • Boil it for next 10 min with stirring.

Dal Makhnai

  • Off the flame.
  • Its ready to be served hot with Rice or Naan.

Dal Makhani

 

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2 Responses

  1. Liz says:

    I would love to try that buttery naan for sure!

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