Dal Makhani

Dal Makhni, a traditional preparation of whole urad dal and rajma. It is creamy…..buttery and full of flavor. Traditionally, Dal Makhni is a labour of love, cooked really slow, sometimes even overnight. However, we do not have that kinda time… so, here is my version of this flavorful dal

Making Dal Makhni is easy, only a few ingredients……..However it needs loads of patience, you will get the best flavors of this dal, if you let it simmer for hours on low heat. I totally get that we all have busy lives, however, I high recommend simmering the dal for 30 minutes at least. Slow cooking enhances all the flavors and makes the dal super delicious and creamy. Worth the patience…..trust me!!!

This dish is made with two lentils, whole urad dal(black dal) and rajma (kidney beans) which is cooked in tomato puree and loots of butter and cream.

Dal Makhani is usually made on special occasions as it is very rich

“Dal” is obviously the Urad Dal and “Makhani” means butter. Hence for this recipe Urad Dal ( whole urad dal/ urad sabut/black dal) is cooked with loads of butter and cream. Along with whole urad dal, rajma (kidney beans) are also often added to this dal.

The main flavors of the dal come from using fresh ginger garlic paste, tomato puree and liberal amount of butter and off course cream . That is all you need to make this amazing dal makhani.

Don’t forget to serve this dal with a dollop of butter…….

Dal Makhani

Recipe by TinaCourse: Subzi & CurriesCuisine: Indian

Servings

4

servings

Preparation time

15

minutes

Cooking time

1

hour 

Soaking

7-8

hours

Ingredients

• Sabut Urad 11/2 cup

• ¼ th cup rajma

• 4 medium tomatoes (pureed)

• 6 tbsp butter

• 2 tbsp of ginger garlic paste

• 10 pods of garlic

• 2 tbsp Kashmiri Chilly Powder

• 5 cups water

Directions

• Soak the dal and rajma together over night.
• Next morning, scrub it with your hands and wash it clean, till the water is almost clear.
• Cook the dal in the pressure cooker with 4 cups of water. Give it 4 whistles and simmer for another 20 mins.
• Once the dal is cooked, mash it a little (add some water if required) and keep it on a low flame.
• Meanwhile, a pan melt butter and saute ginger garlic paste for about 2 mins or till the raw smell goes.
• Add in the Kashmiri chilly powder stir and add the tomato puree.
• Cook the tomatoes till thick and till you see the butter ooze out, this takes about 5-6 mins
• Then add this to the dal and combine well. Add water and salt.
• Now let it simmer for about half an hour. Keept stirring at regular intervals just to make sure the dal does not stick to the bottom.
• In a separate tadka pan heat oil and add chopped garlic and brown it.
• Now add the browned garlic to the dal
• And finally add some more butter along with kasuri methi and cream and mix well.
• Remove and serve hot with Jeera Rice, Roti or Naan.
  
  
  

Notes

• The dal should be soaked overnight or for a minimum of 30 mins in hot water.
• I really would not recommend using canned tomato puree.
• Use homemade ginger garlic paste to give it an authentic flavor.
• Do not skip cooking the dal for 30 mins as this gives the creamier texture to it.
• Be generous with the butter and cream. The butter and cream are essential for that dal makhani flavor.