Creamy Dal Makhani – Flavorsofmyktichen
Dal Makhani is a classic North Indian dish made with black whole urad dal, rajma, butter and spices. It is one of the most popular lentil dishes originated in the Punjab region of India. The Punjabi Dal Makhani recipe is a keeper. one bite of this flavorsome lentil goodness, your family and guests will truly love this. I can assure you will love how rich, creamy, delicious and flavorful it tastes.
Jump to RecipeMy husband always loved this Dal Makhani. Every time we go to restaurant he always likes to order Dal Makhni. I always make face like anhh i don’t think i want to eat. One day we ordered and i tasted and it was phenomenal. So after that i decided to make it for my husband. When i made first time it was a hit and trust me it’s so simple and easy to make.
Pick the right dals (lentils) for dal makhani
Dal Makhani is traditionally made with whole black Urad dal and rajma (Kidney beans). There are many recipes which will tell you otherwise, and ask you to use any lentils available to you. But if you are taking the effort to make something like this, its worth an extra trip to the store to buy the right ingredients for this recipe. If you stay in the U.S. or outside India, all Indian grocery stores carry these lentils.
Can Dal Makhani be made Vegan?
The traditional recipe uses a ton of butter and ghee which also lends it the creaminess. But if you are vegan or lactose intolerant, you can still enjoy this dal. Use ¼ cup cashew cream while simmering the dal, and ¼ cup coconut milk in the end. The coconut milk might add a milk coconut-ty flavor, but the quantity is so small that you’ll barely notice it.
What are the Ingredients for Dal Makhani?
- Whole Black Urad dal
- Rajma
- Chopped Onions
- Tomato Puree
- Spices
- Cream
- Butter or Clarified Butter
How to Make the Creamy Dal Makhani?
- Wash and rinse the Black urad dal and Rajma (kidney beans) in a large bowl. Soak these lentils for few hours or overnight.
- After few hours or in the morning, drain the water from soaked dal and rajma. Transfer the rajma and Urad dal into Pressure cooker or instant pot with 1 tsp of turmeric and 1 tsp of salt.
- Add 3 cups of water. Pressure cook on high medium heat with 7 to 8 whistle and then on turn the heat to low and let it cook for 15 minutes. If you are cooking in instant pot pressure cook for 20 minutes.
- 4.Once it cooked release the pressure and check the dal and rajma. with the help of potato masher mash some dal and rajma.
- In a Pan add some 2 tbsp butter and 1 tbsp ghee on medium heat.
- Add cumin seeds and once it starts spluttering add asafetida and chopped onions.
- cook the onion for 7 to 8 minutes or until the raw smell from onion goes away and it turned brown.
- Add 1 tbsp of ginger garlic paste and cook for 2 minutes or until the raw smell goes away.
- Add tomato puree into this and mix well.
- Add little bit of salt to cook the tomato puree quick. when tomato puree cooks well add the cooked dal and start adding spices into this.
- Add cumin coriander powder, red chili powder, garam masala, and salt (watch while you adding salt because we added salt 2 times little bit). Mix to combine
- Add 1/3 cup of water, stir and heat to low.
- Let it simmer on low heat uncovered for around 20 minutes. Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added around 1 cup of water.
- Add sugar and mix after the dal has simmered for another few minutes.
- . Also add the remaining 1 tablespoon butter and 1/4 cup cream. Mix well.
- Simmer for 10 more minutes on low heat after adding the cream. Dal will become really creamy by now.
Garnish dal makhani with more cream and serve with a pat of amul butter. Enjoy!
Creamy Dal Makhani – Flavorsofmyktichen
Course: MainCuisine: Indian4
servings30
minutes40
minutes300
kcal0
minutesIngredients
! cup of whole black urad dal
1/3 cup of rajma
1 tbsp of ginger garlic
1 small chopped onion
1/2 cup of tomato puree
1 tbsp of Ghee
1 tbsp of Kashmiri red chili powder
2 tbsp of salt
1 tbsp of garam masala
1 tsp cumin coriander powder
1 tsp sugar
2 tbsp cream
Kasoori Methi
Directions
- Wash and rinse the Black urad dal and Rajma (kidney beans) in a large bowl. Soak these lentils for few hours or overnight.
- After few hours or in the morning, drain the water from soaked dal and rajma. Transfer the rajma and Urad dal into Pressure cooker or instant pot with 1 tsp of turmeric and 1 tsp of salt.
- Add 3 cups of water. Pressure cook on high medium heat with 7 to 8 whistle and then on turn the heat to low and let it cook for 15 minutes. If you are cooking in instant pot pressure cook for 20 minutes.
- Once it cooked release the pressure and check the dal and rajma. with the help of potato masher mash some dal and rajma.
- In a Pan add some 2 tbsp butter and 1 tbsp ghee on medium heat.
- Add cumin seeds and once it starts spluttering add asafetida and chopped onions.
- cook the onion for 7 to 8 minutes or until the raw smell from onion goes away and it turned brown.
- Add 1 tbsp of ginger garlic paste and cook for 2 minutes or until the raw smell goes away.
- Add tomato puree into this and mix well.
- Add little bit of salt to cook the tomato puree quick.
- when tomato puree cooks well add the cooked dal and start adding spices into this.
- Add cumin coriander powder, red chili powder, garam masala, and salt (watch while you adding salt because we added salt 2 times little bit). Mix to combine
- Add 1/3 cup of water, stir and heat to low.
- Let it simmer on low heat uncovered for around 20 minutes. Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added around 1 cup of water.
- Add sugar and mix after the dal has simmered for another few minutes.
- Also add the remaining 1 tablespoon butter and 1/4 cup cream. Mix well.
- 16- Simmer for 10 more minutes on low heat after adding the cream. Dal will become really creamy by now.