Bhumika Jagtap
Ultimate Dal Makhani Recipe
Dal Makhani Recipe is a rich, creamy, and flavorful dish that holds a special place in Indian cuisine. This Punjabi classic, made with whole black lentils and kidney beans, is slow-cooked to perfection, offering a luscious texture and deep, smoky flavors. Whether you’re hosting a dinner party or craving comfort food, the Dal Makhani Recipe is a timeless choice. Discover how to make this restaurant-style delicacy at home with ease. Dal Makhani Recipe
What is Dal Makhani?
Dal Makhani is a North Indian dish originating from Punjab, traditionally prepared with black lentils (urad dal) and kidney beans (rajma). “Makhani” means buttery, which perfectly describes its rich, velvety texture. It’s often enjoyed with naan, roti, or steamed rice, making it a versatile addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Black Lentils (Urad Dal) | 1 cup |
| Kidney Beans (Rajma) | 1/4 cup |
| Butter | 3 tablespoons |
| Cream | 1/4 cup |
| Ghee | 2 tablespoons |
| Onion (finely chopped) | 1 large |
| Tomatoes (pureed) | 2 large |
| Ginger-Garlic Paste | 1 tablespoon |
| Green Chili (slit) | 1-2 |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Garam Masala | 1/2 teaspoon |
| Kasuri Methi (dried fenugreek leaves) | 1 teaspoon |
| Salt | To taste |
| Water | 4-5 cups |
Step-by-Step Recipe
Soak the Lentils and Beans:
- Soak the black lentils and kidney beans in water. Cover and let it for a night or at least for 8 hours. Strain and rinse well.
Dal Makhani:
- Put the lentils and beans soaked into the pressure cooker with 4 cups of water, salt, and a pinch of turmeric. Let them cook for 15 to 20 minutes. And they are soft.
Preparation of Base:
- Add ghee to pan and sauté till they turn golden brown the onions. Add ginger garlic paste and green chilies and sauté till aromatic.
- In goes the tomato puree, red chili powder, and turmeric. Then they cook till the oil separates
Adding Dal:
- Adding cooked lentils and kidney beans to the pan mix very well and simmer for about 30 to 40 minutes on low, with occasional stirring. Adjust the consistency with water in case needed.
- Adding cream, butter, and crushed Kasuri Methi. After simmering for another 5 minutes, sprinkle garam masala, mix well, and serve hot.
Pro-Tips for Perfect Dal Makhani
Slow Cooking: The Longer you simmer, the stronger your flavors will be. Authentic Dal Makhani is slow-cooked over hours.
Use Fresh Ingredients: Fresh tomatoes and good quality cream greatly enhance the flavor.
Smoky Flavor: To have the authentic smoky taste, try making it using the dhungar method with a piece of burning charcoal.
Butter and Cream: Don’t skip those for the best results.
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FAQs
Q: Can I make Dal Makhani without cream?
A: Yes, you can make it by using cashew paste or coconut cream if you want it to be dairy-free.
Q: Is Dal Makhani spicy?
A: It is mildly spiced but rich in flavors. Just adjust the amount of chili according to your taste buds.
Q: Can I freeze Dal Makhani?
A: Yes! Store it in an airtight container and keep it in the freezer for up to a month. Keep reheat on low flame, and add water accordingly.
Q: What should I pair with Dal Makhani?
A: Pair it beautifully with naan, tandoori roti, or steamed basmati rice.
