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This Traditional Dal Makhani is a soul of Punjabis and whole India.

Makhani means “buttery”, so for this recipe, whole black lentils (urad sabut) is cooked with a lot of butter and cream.

Along with urad sabut,  rajma (kidney beans) are also often added to this day.

You can’t resist this Creamy, Velvety bowl of Dal Makhani.

Originally, Dal Makhani is a Dal from Punjab. Now, it is loved worldwide.

This Recipe follows original recipes of Dal without any Modification or Alteration.

About the Recipe

The Recipe is quite simple but needs Patience.

Dal needs to be simmered on low flame for more than half an hour. But do you know, Dal tastes best after one day? So, if you want to eat this Dal at its best, try this Dal after one Day.

In ancient times, this Makhani Dal was cooked overnight to give it a very creamy and rich texture.

But, Nowadays, this Dal is cooked in Pressure Cooker. Pressure Cooker has made our Life Easy. And then tempered with Ginger-Garlic Paste in heaps of Butter.

It is a Punjabi recipe which is very delicious and flavourful and is loaded with clarified butter or ghee and regular butter.

Ingredients

Dal: To make Dal Makhani, Kaali Dal or Whole Urad Dal is the most important Ingredient. Along with it, one-fourth amount of rajma is used, which adds creaminess and also to the nutrition in the Dal. 

Tomato Puree: Tomato Puree is used to temper this Dal and add more flavour and taste to the same. Addition of Home-made fresh Tomato Puree is the best, you can use Canned Puree too. But for Dal Makhani, I prefer using the fresh tomato puree, as it makes the Dal creamy and adds a nice restaurant-style taste to it, and the traditional version of Dal-Makhani uses the Fresh Tomatoes only.

Butter, and Cream: Do not compromise on these ingredients if you are making a Traditional Dal Makhani because they add to the taste and richness of this dish. And Dal Makhani is all about ‘Makkhan‘. Makkhan is Butter.

Spices and Herbs: Garam Masala, Kasuri Methi, to add Flavours into the Dal.

Kashmiri Red Chilly Powder: To get the Beautiful Red Vibrant Color in the Dal as same as in the Restaurants. This Chilly always is the best for the Purpose. It is mildly spicy but adds beautiful colour to the Dish.

Serving Suggestion

This makhani dal goes very well with Jeera Rice or any Plain Rice. As the texture of the Dal is thick, so can be eaten with any Indian breads like Naan or Paratha.

Checkout the Video Recipe

Step by Step Recipe

Wash and soak rajma, and urad dal in enough water overnight or for 5-6 hours or overnight. In the morning, drain the water out from the Soaked Black urad dal and add 3-4 cups of water and start rubbing the Dal to remove the extra greenish-black colour of the Dal.

Add the soaked rajma and urad dal in a cooker. Add 5 cups of water and pressure cook the Dal to 4 whistles or until the dal is nicely done and could be mashed easily. When the Dal gets cooked, remove the black water from the skim.

To Temper

In another pan, add the butter. Add a tsp of Ginger-Garlic Paste, a tsp of Kashmiri Red Chily Powder and keep stirring to avoid burning of the Chily Powder.

Add freshly prepared Tomato puree, and cook it until the rawness of Tomatoes goes away or the butter starts to ooze out from the corners of the Kadhai. Add the cooked dal. Mix well and let it simmer on low flame for 20 minutes.

Now, add the Blackwater little by little. Add half cup of cream. And stir continuously. Add Garam Masala, Salt, chopped Coriander leaves.

Now, when the Dal starts to thicken, add Cream and Kasuri Methi. Adding Cream in two times is quite an option. You can add whole cream in one time only.

Turn off the Flame. Dal is ready to Serve.

Traditional Dal Makhani Recipe

Dal Makhani is a soul of Indians. Try out this amazing Traditional Recipe of Punjabi Style Dal Makhani. You can't resist this creamy, velvety, luscious Dal.
Course Dinner, lunch, Main Course
Cuisine Indian, Punjabi
Keyword Dal Makhani, Dal Makhani Recipe, Punjabi Style Dal Makhani
Prep Time 6 hours
Cook Time 50 minutes
Total Time 6 hours 50 minutes
Servings 4
Author Pooja Mahto

Ingredients

  • 1 cup Black Urad
  • 1/4 cup Rajma
  • 1 cup Tomato Puree
  • 75 gm Butter
  • 1 tsp Kashmiri Red Chilly Powder
  • 1 tsp Ginger-Garlic Paste
  • 1 cup Cream
  • 1 tsp Kasuri Methi
  • 1/2 tsp Garam masala
  • 50 g Chopped Coriander leaves

Instructions

Pressure Cook the Dal

  • Wash and soak rajma, and urad dal in enough water overnight or for 5-6 hours or overnight. 
  • In the morning, drain the water out from the Soaked Black urad dal and add 3-4 cups of water and start rubbing the Dal to remove the extra greenish-black colour of the Dal.
  • Add the soaked rajma and urad dal in a cooker.
  • Add 5 cups of water and pressure cook the Dal to 4 whistles or until the dal is nicely done and could be mashed easily.
  • When the Dal gets cooked, remove the black water from the skim.

Tempering The Dal

  • In another pan, add the butter.
  • Add a tsp of Ginger-Garlic Paste, a tsp of Kashmiri Red Chily Powder and keep stirring to avoid burning of the Chily Powder.
  • Add freshly prepared Tomato puree, and cook it until the rawness of Tomatoes goes away or the butter starts to ooze out from the corners of the Kadhai.
  • Add the cooked dal. Mix well and let it simmer on low flame for 20 minutes. Now, add the Blackwater little by little.
  • Add half cup of cream. And stir continuously.
  • Add Garam Masala, Salt, chopped Coriander leaves.
  • Now, when the Dal starts to thicken, add Cream and Kasuri Methi.
  • Turn off the Flame. Dal is ready to Serve.

Notes

Adding Cream in two times is quite an option. You can add whole cream in one time only.
You can more Butter or can Replace Butter with GHEE, the choice is yours. But, Dal Makhani is all about Butters and Butters.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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