dal makhani recipe | how to make punjabi dal makhani at home

dal makhani recipe | how to make punjabi dal makhani at home recipe with step by step photos and video recipe. Dal makhani is a buttery lentil recipe which is a signature recipe from north india. Dal makhani is the recipe where whole black lentils and kidney beans are simmered in buttery gravy on slow flame. Dal makhani is a rich and creamy condiment recipe which goes best with rice and lachha paratha.

dal makhani recipe | how to make punjabi dal makhani at home recipe with step by step photos and video recipe. Dal makhani was first created by punjabis during the india-Pakistan partition where the motto for making this rich recipe to feed the people who crossed the borders and struggling to get the food. Dal makahni is the rich vegetarian dish can be served as a main meal, included as part of a buffet (thali), or used as an accompaniment to a meal.

The making of dal makhani recipe is a bit long but it is totally worth. This recipe is a versatile recipe and dal bukhara is one the version of dal makhani.

The key part of making dal makhani is slow cooking. it requires longer period. The more you slow cook your dal the prominent and restaurant taste you will get in the gravy. In the ancient times, this dal was cooked overnight to give it a very creamy and rich texture. But to keep up with the modern times, the recipe has been modified and pressure cookers come in the scene. Dal Makhani Recipe in dhaba style is still cooked on low flame for 8-10 hours to give it a nice creamy texture.

The dal is soaked overnight and then cooked till it is very soft and tender. The ingredients of the recipe are very much familiar. some of the method use curd in the gravy but I am following the method which uses fresh cream.

below are the recipe steps but before here are some,

more north indian recipes:)

• hariyali paneer tikka recipe
• kala chana curry recipe
• sabut masoor ki dal recipe
• sarson ka saag recipe
• kadhi pakora recipe
• mothan di khichdi
• palak paneer recipe

5 from 2 votes

dal makhani recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

soaking lenils 8 hours hours

Total Time 1 hour hour 30 minutes minutes

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Ingredients  

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for the lentil preparation

• ▢ ½ cup whole black lentil /sabut urad
• ▢ 2 tbsp rajma beans
• ▢ 3 cup water, to soak lentils
• ▢ 3 cup water , to pressure cook lentils
• ▢ 1 inch ginger
• ▢ 3 garlic
• ▢ 1 bay leaf
• ▢ 2 green cardamom
• ▢ 2 black cardamom
• ▢ 2 medium green chilies

other

• ▢ 2.5 cup water, to cook the gravy
• ▢ ¼ cup ghee/clarified butter
• ▢ a pinch of cumin
• ▢ ½ cup onion, chopped, 1 -2 medium size
• ▢ 2 large tomatoes, pureed
• ▢ 1 tbsp ginger, paste
• ▢ 2 tbsp garlic paste, 4-5 garlic
• ▢ 1 tbsp coriander powder
• ▢ ½ tbsp red chili powder
• ▢ 1 tsp turmeric powder
• ▢ 1 tbsp garam masala
• ▢ ⅛ tsp asafoetida
• ▢ 2 tbsp kasoori methi
• ▢ ¼ cup fresh cream
• ▢ 1 tbsp butter
• ▢ salt to taste

Instructions

• soak you lentils for 8 hours atleast.
• transfer the lentils in a pressure cooker.
• add bay leaf, green cardamom,black cardamom and ginger.
• also add, green chili and garlic.
• add water and pressure cook it for 7-8 whistles.
• heat ghee in pan.
• add cumin.
• add onion,garlic and ginger paste.
• saute.
• add coriander powder,red chili powder, turmeric powder and asafoetida.
• mix it well.
• add tomato puree and cook for 6-7 min. it releases the ghee from the side.
• at this point, add cooked lentils and mash a bit.
• add salt to taste.
• add some garam masala and kasoori methi.
• cook for 5 mins.
• after that, add water and simmer the dal on slow flame for 1-2 hours.
• after that, add butter and fresh cream. mix it well.
• enjoy.

Video

Notes

• there is no shortcut for this recipe. you have to cook the dal on slow flame for 1 hour atleast. 2 hours cooking will give better result.

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how to make punjabi dal makhani at home with step by step photos and video recipe:

1. soak you lentils for 8 hours atleast.
2. transfer the lentils in a pressure cooker.
3. add bay leaf, green cardamom,black cardamom and ginger.
4. also add, green chili and garlic.
5. add water and pressure cook it for 7-8 whistles.
6. heat ghee in a pan.
7. add cumin.
8. add onion,garlic and ginger paste.
9. saute.
10. add coriander powder,red chili powder, turmeric powder and asafoetida.
11. mix it well.
12. add tomato puree and cook for 6-7 min. it releases the ghee from the side.
13. at this point, add cooked lentils and mash a bit.
14. add salt to taste.
15. add some garam masala and kasoori methi.
16. cook for 5 mins.
17. after that, add water and simmer the dal on slow flame for 1-2 hours.
18. after that, add butter and fresh cream. mix it well.
19. enjoy.

recipe notes,

• there is no shortcut for this recipe. you have to cook the dal on slow flame for 1 hour atleast. 2 hours cooking will give a better result.
• check out this soaking and sprouting guide