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dal makhani

Jan-29-2018
Ashvini Singh
480 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. ¾ cup whole black urad dal / sabut urad dal
  2. for pressure cooking dal:
  3. ¼ cup kidney beans / rajma
  4. water for soaking
  5. 2 cups water, for pressure cooking
  6. salt to taste
  7. for dal makhani recipe:
  8. 1-2 tbsp ghee / clarified butter
  9. 1 bay leaf / tej patta
  10. 2 large tomatoes, finely chopped
  11. 1 tsp ginger-garlic paste
  12. ½ tsp turmeric powder
  13. one large onion, finely chopped
  14. 1 tsp coriander powder
  15. ½ tsp cumin powder
  16. tsp kashmiri chilli powder, or as per your spice level
  17. salt to taste
  18. 1 cup water, or as required
  19. 2 tbsp fresh cream, or as required
  20. few coriander leaves, chopped
  21. for tempering:
  22. 1 tbsp ghee / clarified butter
  23. generous pinch hing / asafoetida
  24. ¾ tsp kashmiri red chilli powder
  25. ¼ tsp garam masala (optional)

Instructions

  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 (1)  

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Shelly Sharma
Jan-31-2018
Shelly Sharma   Jan-31-2018

Deliciously amazing!!!

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