Daal makhani -Black lentils and kidney beans cooked with cream – North India’s favourite daal!!
Daal Makhani or Maa di Daal – This is probably the most popular Indian lentil preparation across the world which originated in Punjab but now enjoyed all over.
The appeal of Dal Makhani is its rich and creamy texture and is traditionally cooked overnight on a clay oven (known as Tandoors), its characteristic taste comes from the slow and thorough cooking and addition of butter and cream.
This recipes is just like the dal Makhani served in restaurants and taste awesome !!
How To Make Dal Makhani
First of all choose good quality of rajma and whole urad daal as very old stock takes time to cook. Then do soak the lentils overnight that way they will cook better. First slow cook the daal in the pressure cooker till the daal become soft and creamy, After first whistle lower the flame and let it cook for around 20- 25 minutes
Add whole spices in the daal while cooking it in the pressure cooker, addition of whole spices always gives nice flavour as compared to the powdered garam masala.
Do add cream and butter in the daal to get the creamy texture and taste of the restaurant wali daal. In case you don’t want to add that much butter and cream then add full fat milk and some butter.
After pressure cooking the daal ,mash it slightly and then add the tadka, cream and simmer for 30 minutes on low heat. Slow cooking enhance the taste of the daal. In most of the hotels this daal is cooked overnight in tandoors which is the secret of that amazing restaurant style daal makahni or daal bukhara. But in this version, we’ll be cooking it in a kitchen setup, and in a much shorter time
Dungaar- You can also give dungar (charcoal smoke )to the daal which enhance the flavors and give a restaurant like taste to your daal.
Do try these delicious Daal Recipes-
- Moong Daal Pakoda Kadhi
- Khatti Moong Daal
- Moong daal Paneer Cheela
- Lauki Moong Daal Sabzi
- Suva Moong Daal
Daal Makhani Recipe
- 1 cup Whole Black Lentil/ Sabut Urad
- 1/4 cup Kidney Beans/ Rajma
- 1.5 inch Ginger/ adrak
- 3 Green Chilies
- 2 tsp Kshmiri Chili Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric/ Haldi
- to Taste Salt
- 1 cup Milk
- 4 tbsp Butter
- 1 tsp Kasoori Methi
- 1/2 cup Fresh Cream
- A Piece Of Charcoal Optional
Tempering / Tadka
- 4 Tomato
- 1 tsp Cumin/Jeera
- 2 Black Cardamom
- 2 cloves
- 1/2 Inch Cinnamon/ Daalchini
- 2 green Cardamom
- 1 Bay Leaf
- 2 tbsp Cooking Oil
- 2 tbsp Ghee or butter
- Wash and soak black lentil (urad daal) and rajma(kidney beans) together in enough water for at least 8 hours.
- Drain the water and wash thoroughly at least for 4-5 times till the water stays clear even while washing the daal.
- Take the lentil,kidney beans, grated ginger, 1 tsp chili powder and 2 glasses of water and pressure cook for2 whistles on high flame then lower the heat and let it cook for another 20minutes.
- When the cooker cools down completely, open thepressure cooker. The cooked lentils should be very soft to touch. Thereshould be no need to mash the lentils.
- Chop and blend tomatoes, chilies and 1 tsp ginger to a smooth puree.
- Heat 2 tblsp oil and 2 tblsp butter in the cooking pan, and add cumin, cardamom,cinnamon,cloves and bay leaf. When the cumin turns golden add the tomato puree and cook for a minute.
- Then add the chili powder (use Kashmiri chili powder to give a nice andbright colour), turmeric and coriander powder and cook till the oil starts separating from the mixture.
- Add the cooked daal(lentil), water, kasoori methi and milk and simmer for 30 minutes.(this daal will thicken after some time so make sure to add enough water for cooking)
- Add cream(can use1/2 cup to 1 cup cream-depends on your choice,or you can substitute this with 2 cups of milk for a low fat version) cook for another 5 minutes
- Garnish with fresh coriander and serve with a dollop of fresh butter on top .
- Serve with Jeera rice ,naan or any bread of your choice.