Dal Makhani
Whenever we talk about Indian dishes, the flash of Dal Makhani comes to mind. Dal Makhani is a dish which is liked by every Indian person, which is also very healthy for our health, which we can make at home and enjoy the taste like outside, so now let us tell you about that recipe, by making which you can enjoy the taste of outside restaurant while sitting at home.
So, making this Dal Makhani will not take much of your time. It will be ready in just a few minutes and will be presented before you. It does not require much effort to make it, but whenever it is made, its fragrance spreads throughout the house and the person who comes there is delighted by its fragrance.
To make its layer more tasty, malai and makhan is also used in it which gives it a amazing taste. This recipe is specially made on parties, festivals and events. This dish is very tasty with paratha, naan or rice .
Let’s Learn the Full Step-by-Step Recipe for Dal Makhni:
Ingredients
- Black Urad Dal (Whole) – 1 cup
- Rajma (Kidney Beans) – 1/4 cup
- Onion – 1 large, finely chopped
- Tomatoes – 2 large, pureed
- Ginger-Garlic Paste – 1 tablespoon
- Green Chilies – 2, slit
- Butter – 2 tablespoons
- Cream – 1/4 cup (optional for extra richness)
Indian Spices
- Cumin Seeds – 1 teaspoon
- Bay Leaf – 1
- Cloves – 2
- Cinnamon Stick – 1-inch piece
- Dry Fenugreek Leaves (Kasuri Methi) – 1 teaspoon
- Garam Masala Powder – 1 teaspoon
- Red Chili Powder – 1/2 teaspoon
- Turmeric Powder – 1/4 teaspoon
- Salt – to taste
- Water – as needed
- Fresh Coriander Leaves – for garnish
Method
Soak the Lentils and Beans:
First, soak the black urad dal (lentils) and rajma (kidney beans) in water for 6 to 8 hours or overnight. The next day, drain the water from the soaked dal and beans.
Cook the Dal Perfectly
Now, place the soaked dal and beans in a pressure cooker. Add about 4 cups of water and cook them until they become soft. Once 5-6 whistles are released, remove the cooker from the heat.
Prepare the Dal Masala
Next, let’s prepare the masala. Take a non-stick pan and add 1 tablespoon of butter to it. Once the butter melts, add cumin seeds, bay leaf, cloves, and the cinnamon stick. Let them cook for a while, releasing their aroma.
Add Onions and Ginger-Garlic Paste
Add the finely chopped onions to the pan and cook them until they turn golden brown. Once the onions are done, add the ginger-garlic paste and sauté it for another 2 minutes.
Add Tomatoes and Indian Spices
Now, add the pureed tomatoes to the pan. Cook for around 7 minutes until the oil starts separating from the masala. Add the red chili powder, turmeric powder, and salt. Stir well and let the masala cook for another 2 minutes.
Combine Dal and Masala
Add the cooked dal and beans into the pan with the masala. Stir everything together. You can adjust the thickness of the dal according to your preference by adding water if necessary. If you prefer a thicker consistency, you can keep it as is.
Simmer and Add Butter and Cream
After mixing the dal and masala, let it simmer for a few minutes. Now, add the remaining butter and cream (if you want extra richness). Stir to combine.
Finally, sprinkle some crushed dry fenugreek leaves (kasuri methi) on top for an extra aromatic flavor. You can also garnish with fresh coriander leaves.
