Rich and Creamy Dal Makhani Recipe
Everyone enjoys an Indian lunch that includes a simple tadka dal. Comfort food and the ideal side dish for any meal is a bowl of warm dal, rice, and ghee. However, the slow-cooked, creamy Dal Makhani that comes to mind is in a class by itself a customary lentil dish that is served at weddings and other special events as part of most Indian dinners
Ingredients
- ½ cup Sabut urad dal or whole black lentil
- ¼ cup Rajma or kidney beans
- 1 no medium sized Onion
- 1 tbsp Ginger garlic paste
- ¾ cup Tomato puree
- ½ tsp Kashmiri red chilli powder
- ½ tsp Garam masala
- ¼ tsp Turmeric powder
- ½ tsp Sugar
- 2 tbsp Fresh cream
- 3 tbsp Butter
- 1 tbsp Ghee
- Salt
Instructions
How to prepare Dal Makhani
- Soak 1/2 cup of sabut urad dal and 1/4 cup of rajma in adequate water overnight
- The following day, drain the water from the sabut urad dal and the rajma, transfer them to a pressure cooker, add the necessary water and salt, and pressure cook for at least 10 whistles on medium heat until the dal and rajma are thoroughly cooked
- If the dal and rajma are not cooked properly the first time, you can pressure cook them again by adding additional water
- Mash some of the dal and rajma with a potato masher. Reduce the heat to a simmer and let the dal cook while you make the masala
Masala for for Dal Makhani
- Melt 2 tablespoons of unsalted butter and 1 tablespoon ghee in a large pot or pan over medium heat to make the masala
- As soon as the butter has melted and is hot, add 1 finely shredded onion. Cook the onion until it turns a light golden color. Stir it frequently while keeping medium heat to avoid scorching
- Add 1 teaspoon of ginger and garlic paste and boil for 1 to 2 minutes after the raw smell has vanished
- Add the 1/4 cup of tomato puree. Cook for 3 to 4 minutes
- Incorporate the cooked dal
- Mix thoroughly after adding 1 tsp of salt, 1/2 tsp of Kashmiri red chilli powder, and 1/2 tsp of garam masala, ¼ tsp turmeric powder
- Turn the heat to low after stirring in 1/2 cup of water. For 30 to 40 minutes, let it simmer uncovered over low heat
- If you don't stir the dal frequently, perhaps once every 10 minutes, it will stick to the bottom of the pan. If necessary, add water to keep the consistency
- Add ½ teaspoon sugar and stir after the dal has simmered for about 40 minutes
- Add salt as necessary
- Add 2 tablespoons of fresh cream and 1 tablespoon of butter. Mix well
- After that, simmer for a further ten minutes over low heat