Dal Makhani

Dal Makhani is a popular dish in Indian subcontinent especially in the northern parts of India. Whole black lentil is the key Dal Makhani ingredient with creamy texture. The dish is prepared with Whole black lentil along with Red kidney beans, butter and Cream.

5 from 3 votes

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Course: Currys, Main Course

Cuisine: Indian

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings:

Calories: 182kcal

Author: Team Felicity

Ingredients

Main Ingredients for Dal Makhani

70 gm Sabut urad dal whole Black beans
30 gm Rajma Red Kidney Beans
1 Medium Onion
2 Medium Tomato
1 tbsp Garlic-green chili paste
2 tsp ginger paste
2 bay leaves
1 Black Cardamom
1/4 tsp Cumin Seeds
Pinch of Asafoetida
2 tsp salt As per taste
3/4 tsp Red Chili Powder Lal Mirch Powder
1 tsp Turmeric Powder Haldi Powder
1 tsp Garam Masala
1 tsp Dhaniya Powder
1 tbsp M.D.H Dal Makhani Masala
1/4 tsp Roasted Cumin Seeds
1 tsp Kasuri Methi Dried Fenugreek leaves Powder
3 tbsp butter
1 tbsp clarified butter
Fresh Double Cream
Few Coriander leaves

Instructions

Preparation Steps to make Dal Makhani

To make the Dal Makhani, Soak whole Black Lentil and Kidney beans in 2 cups of water overnight or 4-5 hours.
70 gm Sabut urad dal, 30 gm Rajma
In morning rinse the water and again wash it properly 2-3 times under running water
Now take Urad dal and Rajma in a pressure cooker. Add 3 cups of water and 1/2 tsp salt into it.
Now keep pressure cook on high flame and take 4 whistles. Now slow its flame and take 3 more whistles.
You may be required to take more whistles based on hardness of water in your area and your pressure cooker brand.
Meanwhile we can prepare Other Dal Makhani Ingredients and for this chop the onion into big pieces and blend it using a blender.
1 Medium Onion
Now blend garlic clove and green chili using blender to prepare garlic-green chili paste
1 tbsp Garlic-green chili paste
Blend ginger separately to prepare ginger paste for dal Makhani
2 tsp ginger paste
Now cut tomatoes into big pieces and blend it using blender to make tomato Puree.
2 Medium Tomato

How to make Dal Makhani

To make Dal Makhani take 1 tbsp ghee and 1 tbsp butter in a frying Pan.
1 tbsp clarified butter, 3 tbsp butter
Add Cumin Seeds, Hing, Bay Leaves and Black cardamom to it.
2 bay leaves, 1/4 tsp Cumin Seeds, Pinch of Asafoetida, 1 Black Cardamom
When cumin seeds start to sputter add finely chopped Onion, Garlic green chili paste and ginger paste into it.
1 Medium Onion, 1 tbsp Garlic-green chili paste, 2 tsp ginger paste
Now run it for few mins until onion paste becomes light brown in color
Once onions are cooked properly add tomato puree to it. Cover it with a lid and let it cook for another 2-3 mins.
2 Medium Tomato
Now add spices such as salt, red chili power, roasted cumin seeds, Dhaniya Powder, Turmeric Powder, Dal Makhani masala and Garam Masala into it
2 tsp salt, 3/4 tsp Red Chili Powder, 1 tsp Turmeric Powder, 1 tsp Garam Masala, 1 tsp Dhaniya Powder, 1 tbsp M.D.H Dal Makhani Masala, 1/4 tsp Roasted Cumin Seeds
Now again cover it with a lid and let it cook for another couple of minutes.
Now add cooked dal into it and keep the gas on simmer flame for another 15-20 Mins (run it every 5 mins so that Dal does not stick to the bottom of the frying pan)
Now add remaining butter into it and cook it for another 5- 10 mins on low flame.
3 tbsp butter
Now add 3-4 tbsp fresh cream into it. Mix it well and simmer it for another 5 mins.
Fresh Double Cream
Till this time your Dal Makhani must be cooked properly. Now add finely crushed Kasuri Methi into it and mix it well.
1 tsp Kasuri Methi
Now cook it for another 5 mins in low flame and turn off the gas.
Your Dal Makhani is ready. Now while serving do not forget to add some fresh cream and spoon of butter on top of it and garnish it with some finely chopped coriander leaves.
Fresh Double Cream, Few Coriander leaves

Notes

Few considerations while cooking and serving Dal Makhani -

Dal Makhani must be cooked for long time in low flame.
You can use salted or unsalted butter as per availability, we have used salted butter.
Be generous for butter and cream while making Dal Makhani as it is the real taste of Dal Makhani.
You can avoid Cumin seeds or Turmeric Power while making Dal Makhani.

Nutrition

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