Dal Makhani or Dal Makhni is a popular Indian recipe originating from the Punjab region. This lentil preparation is made with a mix of rajma (red kidney beans), whole black gram (sabut urad dal), and a perfect blend of whole spices. This easy & simple recipe gets its richness from the use of plenty of butter & cream which balances out the heat from the spices and makes the dish rich and creamy. This black dal tastes even better the next day even when eaten right out of the fridge. Don’t forget to try out this restaurant style recipe at your next family gathering to get accolades of praise your way.
Watch Recipe Video:
- Urad dal (Black Gram) whole/split – 1 cup
- Rajma or Red Kidney Beans – 1/4th cup
- Water – 4-5 cups
- Butter – 50 g
- Ginger & Garlic Paste – 1 tsp
- Onions – 1 no. (Finely chopped)
- Fresh Tomato Puree – 1/2 cup
- Kashmiri Chilli powder – 1 1/2 tsp
- Garam Masala – 1 tsp
- Curry Leaves – 1 stem
- Fresh Cream – 2 tbsp
- Salt – to taste
Step 1: Wash and soak dal and rajma overnight or at least 4 hours. Drain the water.
Step 2: Pressure cook urad and rajma in 4 cups of water with salt for 4 whistles in a pressure cooker. Reduce the flame and cook for another 2 whistles.
Step 3: Separately cut the tomatoes and grind in the mixer grinder to get the puree. Keep it aside.
Step 4: Heat butter in a pan & saute ginger – garlic paste for 2 minutes.
Step 5: Add Curry Kashmiri Red Chilli Powder, stir and immediately add chopped onions & curry leaves.
Step 6: When the onions are translucent, add the tomato puree & cook till the puree turn very thick & specs of butter ooze out.
Step 7: Add 1 tsp of garam masala and mix it well.
Step 8: Then add the cooked dal & rajma to it along with 1 cup of water and a little salt.
Step 9: Simmer on low heat & cook at least 10 minutes till the lentils are totally soft and well blended.
Step 10: Add Fresh cream along with some more butter. Remove and serve hot.