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Dal Makhani or ma ik dal as it is popularly known in the Punjab, is very famous in restaurants and roadside dhabas. Dal makhani is traditionally cooked on low flame for 8 to 10 hrs. or overnight to attain a velvety texture and lovely flavour. As the name suggests it is very rich in calories as a lot of butter and cream is used in the preparation. But you can reduce the quantity if desired.
Black Urad Dal 1cup
Kidney Beans (Rajma) 2tbsp
Salt 3/4 tsp or to taste
Turmeric powder 1/2 tsp
Onion chopped 2
Ginger chopped 1″ piece
Garlic chopped 4 cloves
Tomatoes chopped 2
Tomato purée 2tbsp
Green chillies chopped 2
Cumin seeds 1/2 tsp
Asafoetida 1/8tsp
Coriander (Dhania) powder 1tsp
Red Chilli Powder 1/2tsp
Garam Masala powder 1/2tsp
Butter 2 tbsp
Cream or malai 1/2 cup
Oil 2tbsp
Coriander chopped 1 tbsp

METHOD:
Soak the black urad dal and kidney beans for 2-3 hours. Put the dals in a pressure cooker with water, salt and turmeric powder and pressure cook for around 15 minutes or up to four five whistle. Let the steam escape itself. At this stage you will have to add more water and again cook the dals on low heat stirring in between. Add water if needed. This dal tastes good if we let it simmer for an hr. or so. My mother used to cook this dal for 6-7 hrs. on low fire. But now a days we use pressure cookers so we simmer it for an hr. or so. While the dal is cooking make tadka. Heat oil in a pan add asafoetida, cumin, and ginger and garlic sauté for a while and add onions. Fry onions till brown, this gives a nice brown colour to the dal. Add tomatoes and purée , red chilli powder, coriander powder and cook till oil separates.Add slit green chillies.
Now when the dal is cooked properly mix tadka and stir in butter and cream. Simmer for 5-10 minutes more. Put off the flame. Sprinkle garam masala and chopped coriander leaves.
Dal makhani is ready to serve with roti or butter naan. My family loves it with rice.

 

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