Dal Makhani
Dal Makhani

Hey everyone, I hope you’re having an incredible day. Today, I’m gonna show you how to make a distinctive dish, dal makhani. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Dal Makhani is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Dal Makhani is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook dal makhani using 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Dal Makhani:
  1. ¾ cup Whole urad dal
  2. ¼ cup Rajma
  3. 3 cups water for pressure cooking
  4. 1 medium Onion
  5. 1-2 green chilies
  6. 2 teaspoons ginger garlic paste
  7. 2 large tomatoes
  8. ½ teaspoon cumin seeds
  9. 2-3 Cloves
  10. 2 to 3 green cardamoms
  11. 1 black cardamom
  12. 1 inch cinnamon
  13. 1 small to medium tej patta
  14. ½ teaspoon red chilli powder
  15. 2-3 pinches nutmeg powder
  16. 1 cup Water
  17. 1/4-1/3 cup low fat cream
  18. 1/2 tablespoon low fat cream for garnish
  19. 1/4 teaspoon crushed kasuri methi
  20. 3 tablespoons butter salt or as required
Instructions to make Dal Makhani:
  1. Preparation for dal makhani: - Soak both 3/4 cup whole urad dal and 1/4 cup rajma/kidney beans overnight in enough water or for 8 to 9 hours. Later drain them well. - Rinse both the lentils a couple of times in water. - Drain again and then add them in a pressure cooker and add 3 cups water and stir well.
  2. Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more and then urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the softness.
  3. The same rule applies for rajma too. Keep the cooked beans aside. - In a blender or mixer jar, take chopped tomatoes 2 large or 200 grams of tomatoes, chopped. - Blend to a smooth puree and keep it aside. You can also use ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.
  4. Making of the dal makhani: - In a pan, now heat 3 tbsp butter or you can use salted butter or unsalted butter. - Add all the spices - 1/2 tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
  5. Saute till the spices become aromatic. - then add 1/2 cup finely chopped onions. - Stir and saute the onions on a low flame often till they become light golden. Then add 2 tsp ginger garlic paste. Stir again and saute till the raw aroma of ginger-garlic goes away.
  6. Add 1 tsp chopped green chilies and stir for a minute. Then add the tomato puree and stir again. Add 1/2 tsp red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder. Stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
  7. Then add the cooked urad dal and rajma beans along with the stock and also add 1 cup water or as required. Cook slow and stir very well and simmer the dal makhani uncovered on a low flame. Keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
  8. Once it has begun to thicken, add salt as required. - stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes. I kept it for about an overall 25 minutes on a low flame. Do keep on stirring at intervals.
  9. When the gravy has thickened enough, then add 1/4 to 1/3 cup cream. Dal makhani is not too thick or too thin. It has a medium consistency. - stir the cream very well. Then switch off the flame.
  10. Now add 1/4 tsp kasuri methi, crushed. Stir again and cover it and keep the dal makhani aside, if you are proceeding to the dhungar method or else you can serve dal makhni straight away.

So that is going to wrap it up for this exceptional food dal makhani recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!