dal makhani | How to make dal makhani

By Ashvini Singh  |  29th Jan 2018  |  
5 from 1 review Rate It!
dal makhaniby Ashvini Singh
  • Prep Time

    8

    Hours
  • Cook Time

    60

    mins
  • Serves

    4

    People

1

1

About dal makhani Recipe

Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab.

dal makhani is a delicious dish which is liked by the people of every age group. dal makhani by Ashvini Singh is a step by step process which is best to understand for the beginners. dal makhani is a dish which comes from world cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering dal makhani takes 480 minute for the preparation and 60 minute for cooking. The aroma of this dal makhani make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then dal makhani will be the best option for you. The flavor of dal makhani is unforgettable and you will enjoy each and every bite of this. Try this dal makhani at your weekends and impress your family and friends.

dal makhani

Ingredients to make dal makhani

  • ¾ cup whole black urad dal / sabut urad dal
  • for pressure cooking dal:
  • ¼ cup kidney beans / rajma
  • water for soaking
  • 2 cups water, for pressure cooking
  • salt to taste
  • for dal makhani recipe:
  • 1-2 tbsp ghee / clarified butter
  • 1 bay leaf / tej patta
  • 2 large tomatoes, finely chopped
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder
  • one large onion, finely chopped
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • tsp kashmiri chilli powder, or as per your spice level
  • salt to taste
  • 1 cup water, or as required
  • 2 tbsp fresh cream, or as required
  • few coriander leaves, chopped
  • for tempering:
  • 1 tbsp ghee / clarified butter
  • generous pinch hing / asafoetida
  • ¾ tsp kashmiri red chilli powder
  • ¼ tsp garam masala (optional)

How to make dal makhani

  1. TAKE 1 CUP OF BLACK URAD DAL AND ¼ CUP OF RAJMA.ADD ENOUGH WATER AND SOAK OVERNIGHT.
  2. RINSE THE DAL IN A RUNNING WATER AND TRANSFER INTO A COOKER. ADD 2 CUPS OF WATER.CLOSE THE LID
  3. PRESSURE COOK ON MEDIUM FLAME FOR 5 WHISTLES. OR TILL THE DALS ARE COOKED COMPLETELY. 
  4. DAL IS COOKED
  5. IN A LARGE KADAI ADD A 3 TBSP OF GHEE
  6. AND SAUTE BAY LEAF FOR A MINUTE.THEN ADD FINELY CHOPPED ONIONS AND SAUTE TILL THEY CHANGE IN COLOUR.
  7. ONCE ONIONS ARE DONE, ADD GINGER-GARLIC PASTE. SAUTE TILL RAW SMELL DISAPPEARS COMPLETELY.
  8. NOW ADD CHOPPED TOMATOES AND COOK TILL THEY ARE SOFT.
  9. ADD TURMERIC, CORIANDER POWDER, CUMIN POWDER, CHILLI POWDER AND SALT TO TASTE.
  10. COOK THE MASALAS FOR A MINUTE.
  11. ONCE THE MASALAS START RELEASING OIL FROM SIDES, ADD COOKED DAL AND GIVE A GOOD STIR.
  12. ADJUST THE CONSISTENCY BY ADDING 1 CUP OF WATER OR AS REQUIRED.BOIL FOR 30 MINUTES
  13. TO GET THE CREAMY TEXTURE, ADD 4 TBSP OF FRESH CREAM
  14. TOP UP WITH FRESH CORIANDER LEAVES.
  15. HEAT TADKA PAN, AND ADD A TBSP OR MORE GHEE. 
  16. ADD HING.ALSO ADD CHILLI POWDER AND GARAM MASALA
  17. AND IMMEDIATELY POUR THE TEMPERING OVER DAL MAKHANI
  18. GIVE A GOOD MIX TO GET BRIGHT COLOUR AND FLAVOUR.
  19. DAL MAKHANI IS READY

Reviews for dal makhani (1)

Shelly Sharma10 months ago

Deliciously amazing!!!
Reply
Ashvini Singh
10 months ago
thank you.

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