Dal Makhani is a traditional north Indian dish. It is a rich and buttery gravy of red kidney beans (rajma) and whole black lentils (urad). Dal makhani can be served with tandoori butter naan or jeera rice. Dal makhani is a main course recipe which can be served for lunch or dinner. Other name for this dish is Maa di daal.
You will find this dish very commonly in north Indian parties and weddings. It is originated from Punjab region of India. The main ingredients of this dish are rajma, urad, butter and cream. Rich and creamy texture of this recipe comes from the lengthy preparation process.
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Duration: 7-8 hours (soaking time) + 1 hour (cooking time)
Ingredients for Dal Makhani
|Whole black lentils / Urad Dal||1 cup|
|Red kidney beans/ Rajma||1/2 cup|
|Onion (chopped)||2 medium or 1 cup|
|Tomato puree||1 cup or 4-5 medium tomatoes paste|
|Green chilli (chopped)||2 (large)|
|Red chilli powder||1.5 tsp|
|Turmeric powder||1/4 tsp|
|Whole spice mix||1" cinnamon stick + 1 javitri+1/4 javitri+2 bay leaf+3-4 cloves+3-4 black peppercorn|
|Ginger Garlic paste||2 tbsp|
|Salt||1 tsp ( in pressure cooking dal) + 1/2 tsp (in gravy) or as per taste|
|Dried fenugreek leaves/Kasoori methi||1 tsp (crushed)|
Method for Dal Makhani
- Wash dal and rajma mix.
- Soak mix of urad dal (whole black lentil) and rajma (red kidney beans) overnight.
- In a pressure cooker, add three cups water, soaked lentils mix, salt and ginger-garlic paste. Pressure cook for 30 mins on high-medium flame or 18-20 whistles. Check lentils are perfectly cooked or not.
- In a pan heat oil to avoid burning of butter, then add butter. In the butter add all spice mix and green cardamom. Saute for 1 min.
- Add onion and saute till starts turning golden. When onion changes color, add green chillies. Stir fry for few seconds.
- Prepare a paste of tomatoes, add tomato paste in the pan along with red chilli powder and turmeric, and cook till oil starts oozing out.
- Add cooked dal/lentil mix with one cup water and cook for another 25 mins. Keep on adding water in between and keep stirring.
- When gravy starts thickening, add salt and kasoori methi in the dal. Cook for two-three mins.
- In the end add cream and give final mix to dal makhni.
- Garnish with coriander leaves and serve it hot !