The dish dal makhani originates from New Delhi, India. It is a relatively contemporary adaptation of classic lentil meals that uses urad dal and othe
The dish dal makhani originates from New Delhi, India. It is a relatively contemporary adaptation of classic lentil meals that uses urad dal and other pulses as well as butter and cream.
Dal Makhani
This restaurant-style Dal Makhani has subtle smokey tastes and a creamy texture from the lentils. If you enjoy true Punjabi cuisine, you will enjoy this Dal Makhani even more. Dal Makhani is a famous lentil dish from Punjabi cuisine in North India, made with whole black lentils (Urad dal or Kaali Dal in Hindi) and kidney beans (known as Rajma in Hindi).
Ingredients for Dal Makhani:
- 0.25 cup Rajma
- 1 cup Sabut Urad Dal
- 1 teaspoon of salt (To Taste)
- 2 Tablespoons Ghee
- 4 Cups Water
- 1 teaspoon grated ginger (Chopped)
- Garlic 1 Teaspoon (Chopped)
- 1 shallot (Finely Chopped)
- 3 green chilli peppers
- 2 Teaspoons Chili Powder (Red)
- Tomato Puree (5 Tablespoons)
- 0.5 cup heavy cream
- 2 tbsp. coriander leaves (Coriandrum sativum)
Instructions How to make:
1. Soak the dal and rajma in water overnight. Prepare the items according to the list.
2. Wash the dal and rajma and pressure-cook for one whistle in excess water. Remove from the heat and allow it cool slightly before draining and discarding the water.
3. Add 4 cups water and salt to the pressure cooker and cook for another 30 minutes, or until the dal is thoroughly cooked.
4. Heat the ghee in a karahi and cook the chopped ginger, garlic, and onion until golden brown. Fry for a minute with the green chilies and red chilli powder. Cook until the ghee separates before adding the tomato purée. Bring the dal to a boil, then season with salt to taste. Cook for a few minutes on low heat.
5. Remove the pan from the heat and stir in the cream. Serve hot with rotis or parathas and garnished with coriander leaves.
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