Dal Makhani is a popular and creamy lentil dish from Punjabi cuisine, beloved for its rich and buttery flavor. It is made primarily from whole black lentils (urad dal) and kidney beans (rajma), slow-cooked with butter, cream, and a blend of aromatic spices. This dish is often enjoyed with naan, roti, or rice and is a staple in Indian restaurants and Punjabi households.
Dal Makhani Recipe
Ingredients:
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water (for soaking)
- 1 large onion, finely chopped
- 2 large tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon coriander powder
- 1/2 cup fresh cream
- 2 tablespoons butter
- 1 tablespoon ghee (clarified butter)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Soak the Lentils and Beans:
- Rinse and soak the black lentils (urad dal) and kidney beans (rajma) in 4 cups of water overnight or for at least 8 hours.
- This helps in softening the legumes and cooking them evenly.
- Cook the Lentils and Beans:
- Drain the soaked lentils and beans. In a pressure cooker, add them along with 4 cups of fresh water and a little salt. Cook for 10-12 whistles or until they are soft and fully cooked. If using a pot, simmer until the lentils are tender, which may take about 45 minutes to 1 hour.
- Prepare the Masala Base:
- In a heavy-bottomed pan, heat butter and ghee over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chilies, sauté for a minute until the raw smell disappears.
- Add the tomato puree and cook until the oil separates from the mixture.
- Add Spices:
- Add red chili powder, turmeric powder, coriander powder, and garam masala. Cook for 2-3 minutes, stirring occasionally to avoid burning the spices.
- Combine Lentils with the Masala:
- Add the cooked lentils and beans to the pan along with their cooking liquid. Mix well and simmer on low heat for 30-45 minutes. Stir occasionally and mash some of the lentils with the back of a spoon to create a creamy texture.
- Finish with Cream and Simmer:
- Add fresh cream and adjust salt if needed. Let the dal simmer for another 15-20 minutes on low heat. The longer you cook, the better the flavors will develop.
- Tadka (Tempering) – Optional:
- For an extra burst of flavor, you can prepare a tadka. In a small pan, heat a tablespoon of ghee, add cumin seeds, a pinch of red chili powder, and some finely chopped garlic. Pour this over the dal.
- Serve:
- Garnish with fresh coriander leaves and a swirl of cream. Serve hot with naan, roti, or steamed basmati rice.
Tips:
- Slow Cooking: The secret to a perfect Dal Makhani is slow cooking. The longer it cooks, the richer and creamier it becomes.
- Smoky Flavor: For an authentic restaurant-style flavor, you can add a smoky taste using the dhungar method (placing a piece of hot charcoal in a bowl inside the dal, drizzling it with ghee, and covering the lid for a few minutes).
Enjoy this rich and flavorful dish as part of your Punjabi meal!Dal Makhani Recipe: Rich, Creamy, and Full of Flavor