Dal Makhani Recipe - Make Mouthwatering Dal Makhani at Home

The Dal Makhani recipe is a popular and delicious Indian dish that is loved by many. It is a rich and creamy lentil curry made with black lentils (urad dal) and kidney beans (rajma). The dish is known for its velvety texture, smoky flavors, and aromatic spices. In this article, we will provide you with a step-by-step guide on how to make mouthwatering Dal Makhani at home.

1. Introduction to Dal Makhani

Dal Makhani is a popular Punjabi dish that originated in the northern region of India. It is often prepared on special occasions and enjoyed with naan bread or steamed rice. The combination of black lentils and kidney beans cooked with aromatic spices creates a hearty and flavorsome dish.

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2. Ingredients

The items listed below are required to create Dal Makhani:

• 1 cup black lentils (whole urad dal)
• 1/4 cup kidney beans (rajma)
• 4 cups water (for pressure cooking)
• 2 tablespoons ghee (clarified butter)
• 1 tablespoon oil
• 1 medium-sized onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 green chilies, slit
• 2 medium-sized tomatoes, finely chopped
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 cup cream
• 2 tablespoons butter
• Salt to taste
• Fresh coriander leaves for garnishing

3. Preparation Time

The total preparation time for Dal Makhani is approximately 8 hours, including soaking time for the lentils and beans.

4. Cooking Time

The cooking time for Dal Makhani is approximately 40 minutes.

5. Cooking Utensils Required

To prepare Dal Makhani, you will need the following cooking utensils:

• Pressure cooker
• Deep saucepan
• Wooden spoon
• Mixing bowl
• Serving bowls

Step 1: Soaking the Lentils and Beans

• Take 1 cup of black lentils (urad dal) and 1/4 cup of kidney beans (rajma) in a mixing bowl.
• Rinse them well under running water.
• Provide the lentils and beans with water to cover them.
• Soak them overnight or for at least 6-8 hours.

Step 2: Putting the beans and lentils under pressure

• After being soaked, the lentils and beans are then drained and added to a pressure cooker.
• Add 4 cups of water, salt, and a pinch of turmeric powder.
• Close the pressure cooker and cook until you hear four to five whistles on high heat.
• Reduce the heat to low and let it cook for another 20 minutes.
• Allow the pressure to naturally dissipate after turning off the heat.

Step 3: Tempering the Spices

• Heat 2 tablespoons of ghee and 1 tablespoon of oil in a deep saucepan.
• Add the finely chopped onions and cook them for a few minutes until golden brown.
• Add ginger-garlic paste and slit green chilies. Sauté for a minute.
• Cook the tomatoes, which have been added, until they are mushy and tender.
• Garam masala, turmeric, cumin, and red chili powder should also be added. Mix thoroughly and cook for one minute.

Step 4: Adding Tomatoes and Cooked Lentils

Transfer the cooked lentils and beans from the pressure cooker to the saucepan.
Mix everything well and simmer for 10-15 minutes on low heat.

Step 5: Simmering and Enhancing the Flavors

Using the back of the spoon, gently mash some of the lentils against the sides of the saucepan. This will help thicken the curry.
Simmer the Dal Makhani on low heat for another 15-20 minutes to allow the flavors to develop.

Step 6: Adding Cream and Butter

Add cream and butter to the simmering Dal Makhani. Mix well.
Cook for a further five minutes while occasionally stirring.

Step 7: Garnishing and Serving

• Once the Dal Makhani reaches the desired consistency, turn off the heat.
• Garnish with fresh coriander leaves.
• Serve hot with naan or rice that has been steaming.

Tips for Perfect Dal Makhani

• Soaking the lentils and beans overnight helps in achieving a creamy texture.
• Use ghee and butter for an authentic and rich flavor.
• Adapt the spices to your personal tastes for flavor.
• For a smoky flavor, you can add a piece of charcoal that has been heated over a direct flame and place it in the center of the Dal Makhani. 
• Drizzle some ghee on the charcoal and cover the saucepan for a few minutes.

Variations of Dal Makhani

Paneer Dal Makhani: Add paneer cubes to the dish for a creamy and protein-packed version.
Dal Makhani with Spinach: Add chopped spinach to the Dal Makhani for an extra dose of nutrition.
Vegan Dal Makhani: Replace ghee, cream, and butter with plant-based alternatives to make it suitable for vegans.

Conclusion

Dal Makhani is a delightful and flavorsome dish that can be easily prepared at home. By following the step-by-step instructions in this article, you can create a mouthwatering Dal Makhani that will impress your family and friends. Enjoy the rich and creamy goodness of this classic Indian dish!

FAQs

Can I use canned lentils and beans instead of soaking and pressure-cooking them? 

While canned lentils and beans can be used as a shortcut, it is recommended to soak and pressure cook them for the best texture and flavor.


Can I make Dal Makhani without cream? 

Yes, you can skip the cream if you prefer a lighter version of Dal Makhani. The dish will still be delicious and flavorful.


Can I freeze leftover Dal Makhani? 

Yes, Dal Makhani can be frozen for future use. Remember to defrost it before reheating and to keep it in an airtight container.

What can I serve with Dal Makhani? 

Steamed rice, roti, or naan bread go well with dal makhani. You can also enjoy it with a side of raita (yogurt dip) and pickles.


How can I make the dish spicier? 

If you prefer a spicier Dal Makhani, you can increase the amount of red chili powder or add some finely chopped green chilies during the tempering step.