Dal Makhani, a classic Punjabi dish, rules the hearts of dal lovers in India. No matter how many new recipes come up, the taste of Dal Makhani always remains special. If you too want to make restaurant-like creamy and delicious Dal Makhani at home, then this is the perfect recipe. Making Dal Makhani with this recipe is so easy that you will want to make it every time!
Ingredients required to make Dal Makhani:
Pulses:
Half cup Kidney Beans
Half cup Split Chickpea Lentils
Half cup Whole Black Lentils
Milk: Half cup
Butter: Three tablespoons
Vegetables:
Two finely chopped tomatoes
One finely chopped onion
2-3 finely chopped green chillies
Spices:
Half teaspoon red chilli powder
Half teaspoon turmeric powder
2-3 cloves
Half teaspoon cumin seeds
1-2 tablespoons Kasuri Methi
Half teaspoon ginger paste
Half teaspoon garlic paste
Half teaspoon garam masala
Half teaspoon coriander powder
Half teaspoon dry mango powder
Salt: According to taste
Oil: Four tablespoons
Method to make Dal Makhani:
Soak the pulses: First of all, wash the urad dal, chana dal and rajma thoroughly. Then soak them in water for 5-6 hours or overnight.
Pressure cook the lentils: Add the soaked lentils to a pressure cooker. Also add the rajma, 4 cups of water, turmeric, red chilli powder, milk and salt. Place the cooker on medium flame and let it whistle 4-5 times. Then reduce the flame and cook for another 10 minutes.
Mash the lentils: When the pressure cooker cools down, remove the lentils and mash them well. This will make the lentils creamy and soft.
Prepare the Tadka: Heat butter and oil in a pan. Temper by adding cumin seeds, cloves and asafoetida. When the spices start crackling, add onion and green chillies and fry till they turn light golden.
Ginger-garlic and tomatoes: Now add ginger and garlic paste and fry till the raw smell goes away. Then add tomato paste and fry well.
Add the kasuri methi: Add kasuri methi and mix. When the spices start leaving oil, add the pre-cooked lentils.
Cook and serve: Cook the lentils till they boil 2-3 times. Lastly, add finely chopped coriander leaves. Your delicious Dal Makhani is ready!
Serve hot Dal Makhani with Naan, Jeera Rice or Kulcha and enjoy! This is a delicious dish that everyone will never tire of praising!
Fact Check: This recipe is based on the classic Dal Makhani recipe, which uses urad dal, rajma, chana dal and common spices. The use of milk and butter is perfect to make the Dal Makhani creamy.