Dal Makhani | How to make Dal Makhani

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By Jaya Rajesh
Created on 13th Apr 2016
  • Dal Makhani, How to make Dal Makhani
Dal Makhaniby Jaya Rajesh
  • Dal Makhani | How to make Dal Makhani (26 likes)

  • 0 reviews
    Rate It!
  • By Jaya Rajesh
    Created on 13th Apr 2016

About Dal Makhani

Dal Makhani is a popular dish from the state of Punjab in India. It’s a thick buttery lentil stew that tastes awesome.

Dal Makhani is an authentic dish which is perfect to serve on all occasions. The Dal Makhani is delicious and has an amazing aroma. Dal Makhani by Jaya Rajesh will help you to prepare the perfect Dal Makhani in your kitchen at home. Dal Makhani needs 20 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Dal Makhani. This makes it easy to learn how to make the delicious Dal Makhani. In case you have any questions on how to make the Dal Makhani you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Jaya Rajesh. Dal Makhani will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time20mins
  • Cook Time20mins
  • Serves10People
Dal Makhani

Ingredients to make Dal Makhani

  • 1/2 cup split black gram and 1/2; cup brown kidney beans soaked in water overnight.
  • 2 1/2 cups of water
  • 3 riped tomatoes pureed
  • A pinch of cooking soda (its optional please refer notes)
  • 3 tbsp butter or clarified butter
  • 1 tsp freshly ground ginger garlic paste
  • 2 green chilies crushed
  • 1/2 tsp Cumin seeds
  • 1/4 tsp asafoetida powder
  • 1/2 tsp each of kashmiri chili and turmeric powder
  • 1/2 tsp garam masala
  • 1/2 cup of full cream milk(this is optional please refer notes)
  • Salt according to taste
  • Coriander for garnish

How to make Dal Makhani

  1. For making Dal Makhani we have to wash and soak both the lentils overnight .
  2. After its well soaked pressure cook it with a pinch of cooking soda till it releases two whistles. After two whistles simmer the dal for 5 mins and then switch the flame off and let the dal cool.
  3. By the time the dal cools, make the tadka for the dal. Heat clarified butter or ghee in a skillet and add in cumin seeds and let it splutter.
  4. Then add in asafoetida and ginger garlic paste saute; it for a while. Once it's cooked add in chili paste and tomato puree and cook till the tomato mixture leaves oil.
  5. Once oil separates add in salt and all the masalas and saute; again. Once the raw smell from the masala is gone add in cooked dal and let it simmer for a while.
  6. Let the mixture starts to boil add in milk and mix well. Let it cook for 5 minutes and then switch off the flame.
  7. Garnish it with coriander leaves and serve hot with laccha parantha, butter naan or jeera rice.
  8. Note:-
  9. Adding cooking soda is totally optional however if you add cooking soda it eases the cooking process.
  10. Generally cream is added in dal makhani but i added full cream milk instead because i already added 3 tbsp of butter.You can add 3 tbsp of cream if you wish to opt for milk.

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