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Dal Makhani

Dal Makhani

Dal Makhani is rich, creamy and delicious dal prepared with a mix of 2-3 lentils and legumes. It is a famous Punjabi food.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • Whole black gram Khadi urad dal – 0.5 Cup
  • Split Black Gram – 0.25
  • Rajma Kidney beans – 4 Tbsp
  • Chana Dal – 2 Tbsp
  • Water – 4 Cups
  • Salt to Taste

For Tempering

  • Desi Ghee Clarified Butter – 3 Tbsp
  • Oil - 1 Tbsp
  • Cumin Seeds Jeera – 1 Tsp
  • Finely Chopped Garlic chopped – 1 Tsp
  • Red chilli powder – 1 Tsp
  • Turmeric powder- ½ Tsp
  • Coriander Powder – 1 Tsp
  • Black Pepper Powder – ¼ Tsp
  • Garam Masala Powder – ½ Tsp
  • Tomato Puree - 1 Cup
  • Roasted Besan – 1 Tbsp
  • Finely Chopped Coriander
  • Fresh Cream – 2 Tbsp
  • Butter – 2 Tbsp
  • Salt to taste
  • Kasuri Methi Dried Fenugreek Leaves – ½ Tsp

For Garnish

  • Coriander leaves to garnish optional
  • Ghee / Butter/ Cream – 1 Tsp

Instructions
 

Soaking Procedure

  • Wash and rinse mix of lentils under running water till water comes clear.
  • Soak in enough water for overnight.
  • Drain the water, rub dal in between palms, this will give dal a nice colour.

Cooking/Boiling Dal

  • Boil in a pressure cooker with salt in enough water for 4 whistles on high flame and 20 mins on low flame.
  • When the pressure/steam is released completely by itself, open the cooker lid and check if dal is cooked. Dal and rajma should be soft enough to mash easily in between fingers or with the help of a spoon but should not turn mushy.

For Tempering

  • Heat ghee in a heavy bottom kadai (I use clay pot). Add oil.
  • Next add cumin seeds and let it splutter. Once done, add finely chopped garlic and cook till raw smell goes off.
  • After a min. add turmeric powder, red chilli powder, coriander powder, garam masala powder and black pepper powder.
  • Next add tomato puree and mix well. Cook till ghee starts separating. Keep stirring in between to avoid sticking to the bottom.
  • For creamy texture add roasted besan and mix well so that no lumps are formed.
  • Then add finely chopped coriander leaves and salt. Mix well.
  • Finally add boiled dal and mix well. Add 1.5 cups of water and mix well.
  • To this add butter and fresh cream and mix well. Add kasuri methi (Dried fenugreek leaves)
  • Cover and let it simmer on a low flame for min of 45 mins. Stir once or twice in between.
  • Garnish with butter and coriander leaves (optional).
  • Serve hot with rice or roti.

Video

Notes

• Cooks faster when soaked overnight.
• Adding besan gives is a creamy texture.
• In case you forgot to soak overnight, soak dal and rajma in hot water for about 2 hrs and pressure cook for more time.
• Simmering on a low flame at the end for 45 mins makes it rich and