Buttery and creamy One of India’s favourite lentil dishes is recipe of dal makhani! For a distinctive taste, entire black lentils are boiled in cream and butter in this dal. With garlic naan, it tastes finest. I provide easy-to-follow instructions for making Recipe of Dal Makhani in the restaurant manner at home.
What is Dal Makhani:
A tasty and well-known vegetarian Indian dish called dal makhani is made using urad dal and rajma. With a dish of basmati rice cooked in coconut milk and topped with coriander, vegetarian dal makhani is served. Probably everyone’s favourite dal is Dal Makhani. The texture and flavour of the mildly sweet, creamy, and rich gravy made with Indian spices touch the heart.
Additionally, we use the terms pulses and lentils, and makhani denotes butter. Although the name of this meal is literally “butter with dal,” everyone knows it as Urad Dal with Rajma Cooked in a Creamy Tomato Gravy, Recipe of Dal Makhani Punjabi Style. I enjoy it.
As the name implies, traditional recipes frequently include 25g butter (which can be 3 tablespoons) and even then, a little amount of cream in this kind of preparation. Additionally, the butter or oil needed to temper it is distinct.
Vegetarian Style Recipe of Dal Makhani:
Use coconut milk in place of the butter in this recipe to make it vegetarian. It will still taste just as good. Coconut milk is used to make it creamy (but a thick cashew cream may be substituted if you don’t want to use coconut for whatever reason), and the correct blend of spices and lentils are added to give it flavour.
Which Dal use in Dal makhani
Since urad dal is the main ingredient in this dish, we must start with whole urad dal and use rajma with black skin. When cooked in water, urad dal has a thick and flavorful texture. You will need to invest a little additional time to make this dal even better (you must soak your dal for at least 8 hours before cooking), especially when you Let’s evaluate what nutrients this little lentil possesses.
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Calories in dal Makhani:
Calories: 290kcal | Carbohydrates: 22g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 793mg | Potassium: 200mg | Fiber: 7g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 5.7mg | Calcium: 55mg | Iron: 3mg
Recipe of Dal Makhani | Dal Makhani Kaise Banta Hai | What is Dal Makhani
Equipment
- 1 Pressure cooker
- 1 Deep non-stick frying pan
- 1 cooking spud
- 1 One big Bowl
- 1 Blender
Ingredients
For makin recipe of dal makhani/ dal makhani recipe ingredients
- ½ Cup Urad dal (Black Lentil)
- 40 Gram Rajma (Kidney beans)
- 2 Tbsp Salt Add salt according to your taste
- 4 Tbsp Ghee
- 2 Tbsp Oil
- 1 Tbsp Shahi Jeera (Black cumin)
- 4 Cloves Garlic
- ½ Tbsp Cumin powder
- 1½ Tbsp Coriander Powder
- 1 Tbsp Red Chilli Powder
- ½ Tbsp Garam masala
- 1 Cup Tomato puree To make tomato puree grind 2-3 tomato in mixture mechine
- 1 Tbsp Besan(Gram flour)
- 2 Tbsp Coriander leaves
- ½ Tbsp Black pepper
- 3 Tbsp Butter
- 1 Tbsp Cream
For garnishing Dal Makhani
- 25-30 Gram Butter and cream
Instructions
Recipe of Dal Makhani Making step-by step Instruction
- Friends to start recipe of dal makhani we have to take black urad dal (black lentil) in a bowl and take 3-4 tbsp of rajma(kidney beans).
- Will soak them together in water for 8 hours, and after 8 hours will see that they have doubled in size after absorbing the water.
- Then take a cooker and wet black lentil with water in it.
- Add 1 tbsp salt in it.
- After adding salt, cover the pressure cooker and put it in the oven and wait for 5-6 whistle. After 5 whistle low the oven flame and cook it more for 20 minutes.
- After 20 minutes of cooking, the dal will be fully cooked and we will check it by pressing it once with our finger.
Preparing Dal Makhani Tarka
- To prepare dal makhani tarka we will take a frying pan and add 4 tbsp ghee and 2 tbsp of oil then heat it in the oven.
- After Ghee and oil is well heated we will add shahi jeera(cumin seed) and finely chopped garlic cloves. Stir them for 2 minutes
- 2 minutes later we will add coriander powder, cumin powder, red chilli powder and gram flour. cook it for more 2 minutes.
- Then add 1 cup tomato puree and mix them well after add salt in it and cook 8-9 minutes.
- After cooks it for 8 minutes add coriander leaves and black pepper.
- Now add 3-4 tbsp cream to dal makhani because dal makhani does not taste so good without cream. Then mix the cream very well with it.
- We will add the boiled dal and rajma to it and stir well.
- When the dal becomes thick, we will add lot of water to it because the dal will be roasted well. The better the dal is roasted, the richer its's taste will be.
- Now we will add 30 grams of butter. If we had added butter before then it would have had a roasted taste but if we added the butter now it would have a full buttery taste. After added butter cook it for at least 20 minutes because the longer you cook it taste will be richer.
- After all of this your dal makhani is now ready. serve it after garnishing well with butter and cream.
Video
Notes
- Cooking in pot or pan: Adding the soaked black gramme, kidney beans, and three to four cups of water to a big saucepan will start the cooking process. Lentils and beans should be covered and cooked over medium heat until tender. As necessary, add water. It could take 45 minutes to an hour to boil the beans in a saucepan.
- Soaking: Beans should always be soaked for at least eight to nine hours, preferably overnight. By soaking them, the phytic acid that contributes to indigestion and flatulence is reduced. Additionally, soaking makes beans cook more quickly.
- Rinsing: Give the soaked beans a few thorough rinses in water before cooking. After that, completely drain the water and boil the beans in new water.
- Cooking: Soaking beans and lentils significantly cuts the cooking time by 25%. The soaked beans can then be cooked in a pan, pressure cooker, or instant pot. Â
- Freshness: Beans and other legumes should be fresh, not old. Beans that are past their expiration date (shelf-life) or too old may take longer to cook and may not cook well enough to provide a melt-in-your-mouth feel. Beans that are undercooked also cause stomach distress. Â
- Tomatoes: A key component of this dish is the tomato. Additionally, tinned tomatoes or prepared tomato puree are options (1 cup). Pick a sweet, ripe kind of tomato when buying fresh ones. Excessively tart or sour tomatoes shouldn't be included.
- Dhungar technique: If you don't have charcoal, you may also omit the smoking step. Use smoked paprika instead of red chilli powder in the recipe if you want to give the food a subtle smokey taste.
- Lentils: Use entire red lentils (masoor dal), split urad dal with the husks, full moong lentils, or beluga lentils (black lentils). With each of these lentil varieties, the flavour and cooking time will vary.
- Whole Spices: Use 12 teaspoon of garam masala powder in place of the whole spices. When adding the kasuri methi (dried methi leaves), add the garam masala powder next. Adding curry powder instead of garam masala if you don't have any
- Fresh tomatoes: In place of fresh tomatoes, use 1 cup of canned or prepared tomato puree. Given that tomato puree sold in packages tends to be thick, you might need to add extra water.
- Low fat cream: Use lite cream or half and half for low-fat cream. Add 2 tablespoons of heavy cream if you're using it.
- If you don't have dried fenugreek leaves, skip this step.
- Chacoal: Use smoked paprika or morita peppers, which are smoked jalapeño peppers, while cooking with charcoal. These are smoked differently, giving them the flavour of recently burned charcoal.
Dal Makhani Kaise Banta Hai | How to cook Dal Makhani Step by Step:
1.Friends to start recipe of dal makhani we have to take black urad dal (black lentil) in a bowl and take 3-4 tbsp of rajma(kidney beans).
2.Will soak them together in water for 8 hours, and after 8 hours will see that they have doubled in size after absorbing the water.
3. Then take a cooker and wet black lentil with water in it.
4. Add 1 tbsp salt in it.
5. After adding salt, cover the pressure cooker and put it in the oven and wait for 5-6 whistle. After 5 whistle low the oven flame and cook it more for 20 minutes.
6. After 20 minutes of cooking, the dal will be fully cooked and we will check it by pressing it once with our finger.
7. To prepare dal makhani tarka we will take a frying pan and add 4 tbsp ghee and 2 tbsp of oil then heat it in the oven.
8. After Ghee and oil is well heated we will add shahi jeera(cumin seed) and finely chopped garlic cloves. Stir them for 2 minutes
9. 2 minutes later we will add coriander powder, cumin powder, red chilli powder and gram flour. cook it for more 2 minutes.
10. Then add 1 cup tomato puree and mix them well after add salt in it and cook 8-9 minutes.
11. After cooks it for 8 minutes add coriander leaves and black pepper.
12. Now add 3-4 tbsp cream to dal makhani because dal makhani does not taste so good without cream. Then mix the cream very well with it.
13. We will add the boiled dal and rajma to it and stir well.
14. When the dal becomes thick, we will add lot of water to it because the dal will be roasted well. The better the dal is roasted, the richer its’s taste will be.
15. Now we will add 30 grams of butter. If we had added butter before then it would have had a roasted taste but if we added the butter now it would have a full buttery taste. After added butter cook it for at least 20 minutes because the longer you cook it taste will be richer.
16. After all of this your dal makhani is now ready. serve it after garnishing well with butter and cream.
1.Can we use a pot or pan to cook the lentils?
ANS: Lentils may be cooked on the stovetop in a pot pan. It will take between 45 and an hour or more to cook them in a pan. Lentils should be soaked the night before being cooked in a deep pot, covered with water. When boiling the lentils, add a few drops of butter or oil to prevent the water from foaming excessively.
2. If I don’t have whole urad dal, what can I use instead?
ANS: With the husks, you may utilise split urad dal. You may also use whole red lentils (masoor dal), entire moong lentils, and beluga (black) lentils. All of these lentils will have a different flavour. Split urad dal with its black skins provides the most flavour.
3. Can I exclude the garlic and onion from this recipe?
ANS: Yes, it is possible to prepare dal makhani without using onion or garlic. A big pinch of asafoetida (hing), added after the entire spices have cracked, should be added before the ginger paste.
4. What dal is used to make Dal Makhani?
ANS: Urad Dal
The dish known as dal makhani, or [dal mk. kh.ni], originates from New Delhi, India. It uses urad dal (black beans) and other pulses and is a relatively contemporary take on classic lentil recipes. It also contains butter and cream (makhan is Hindi for butter).
5. Is cream an essential addition?
ANS: The tanginess of the tomatoes and the earthy taste of the lentils are both balanced by the cream. It also imparts a rich flavour. Consequently, cream must be added to get a restaurant-style flavour. If you don’t have any cream, you may omit it.
6. Can I use curd (yoghurt) for the cream?
ANS: If using curd, just stir in 2 tablespoons of whole milk yoghurt.
7. How long can I keep the dal makhani in the fridge before serving it, and how should I do that?
ANS: For one to two days, dal makhani keeps well in the refrigerator. It may be frozen for a week or two. When reheating and adding water, if the consistency seems too thick. While serving, add the cream and butter.
