Shwet's Sizzling Wok

A foodie's delight

Dal Makhni

on April 14, 2015

I love dal in any form, But this one’s my personal favorite, The rich, thick, creamy and buttery flavor is mindblowing. I can have this dal straight away like a soup 😉 Its best served with rotis or even steamed rice, Pair it with some pickles and veggie salad for a perfect comfort meal.

I came across this recipe in “Veg recipes of India” website, The minute I saw it, I developed an instant liking towards it. I made a few alterations in the recipe to suit my taste,  The taste was very restauranty kind. And am sure, I will end up making this often now 😀

  • ¾ cup whole urad dal, 140 grams
  • ¼ cup rajma, 40 grams
  • 3 cups water for pressure cooking, 750 ml
  • 1 medium onion finely chopped
  • 1 or 2 green chilies, chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 large tomatoes or 200 grams tomatoes, pureed or 1 cup tomato puree
  • ½ tsp cumin seeds
  • 2 to 3 cloves
  • 2 to 3 green cardamoms
  • 1 black cardamom
  • 1 inch cinnamon
  • 1 small to medium tej patta/bay leaf
  • ½ tsp red chili powder
  • 1 cup of water or add as required
  • ¼ cup cream
  • ½ tbsp cream for garnish
  • ¼ tsp kasuri methi/dry fenugreek leaves, crushed
  • 3 tbsp butter, salted or unsalted
  • salt as required
  • Soak both ¾ cup whole urad dal and ¼ cup rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight. later drain them well.
  • Rinse both the lentils a couple of times in water.
  • Drain again and then add them in a pressure cooker. add 3 cups water and stir well.
  • Rressure cook for 10-12 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more. the urad dal should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the urad dal with a spoon or with your fingers to check the doneness. the same rule applies for rajma too. keep the cooked beans aside.
  • Blanch 2 tomatoes in hot water for about 1o min, peel and make a puree out of it.
  • In a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.
  • Add the whole spices – ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
  • Saute till the spices become aromatic, then add ½ cup finely chopped onions.. stir and saute the onions on a low flame often till they become light golden.
  • Then add ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.
  • Add 1 tsp chopped green chilies and stir for a minute, then add the tomato puree and stir again.
  • Add ½ tsp red chili powder, stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
  • Then add the cooked urad dal and rajma beans along with the stock. also add 1 cup water or as required.
  • Stir very well and simmer the dal makhani uncovered on a low flame,keep on stirring often, so that the lentils don’t stuck to the bottom of the pan, once the dal makhani has begun to thicken, add salt as required.
  • When the gravy has thickened enough, then add ¼ cup cream, dal makhani is not too thick or too thin. it has a medium consistency, Stir the cream very well. then switch off the flame.
  • Now add ¼ tsp kasuri methi, crushed. stir again. Serve hot.

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