Dal Makhani

Punjabi Dal Makhani

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For the past few days, I’ve been craving for some Punjabi Dal Makhani with steamy hot rice. I soaked the Dal last night and I quickly made this simple recipe in the morning for my lunch. This is comfort food for me.

It is one of the popular Indian lentil recipes. Made with whole urad dal or whole black lentils, it is predominantly famous in North India, especially in Punjab and Delhi. Makhani means “Buttery”. It is the butter, cream, and the soft lentils that give this dish its rich feel. Dal Makhani tastes awesome with Butter Garlic Naans.

Dal Makhani

Dal Makhani

Prep Time 12 hrs
Cook Time 40 mins
Total Time 12 hrs 40 mins
Course Lunch, Main Course
Cuisine Indian
Servings 2 people

Equipment

  • Pressure Cooker
  • Pan

Ingredients
  

  • ½ cup Urad dal sabut whole black lentil
  • 1 medium size Onion finely chopped
  • 2 tsp Ginger garlic paste
  • 1 medium size Tomato finely chopped
  • ½ tsp Red chili powder
  • ½ tsp Cumin seeds
  • 1 or 2 buds Cloves
  • 1 or 2 bus Green cardamom
  • 1 piece Black cardamom
  • 1 inch Cinnamon
  • 1 medium Bay leaf
  • 1 pinch Nutmeg powder or grated nutmeg
  • ¼ tsp Crushed kasuri methi dry fenugreek leaves
  • ¼ cup Fresh Cream- ¼ cup
  • 3-4 tbsp Butter salted
  • 2 tsp Salt or as per taste
  • Water add as required

Instructions
 

Preparation

  • Soak the Urad Dal OVERNIGHT.

Cooking Instructions

  • In a pressure cooker, add the Urad Dal and cook for 10-12 whistles, till the dal is soft and mushy. Keep aside.
  • In a pan, now heat 3 tbsp butter. Add the whole spices and saute till it becomes aromatic.
  • Add the finely chopped onions. Saute on a medium flame till it become light golden brown.
  • Then add the ginger garlic paste and saute till the raw aroma of ginger-garlic disappears.
  • Add the finely chopped tomato.
  • Once the tomato has softened, add Red chili powder and a pinch of nutmeg powder.
  • Season with some salt.
  • Saute on a low to medium flame, till the butter separates from the sides.
  • Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
  • Allow the dal makhani to simmer on a low flame.
  • Once the gravy begins to thicken, check and add salt if required.
  • Stir at intervals to avoid the dal from sticking to the bottom.
  • Once the gravy has thickened to a medium consistency, add fresh cream. Stir the cream very well. Then switch off the flame.
  • Now add the kasuri methi.
  • Serve Dal Makhani straight away with some Phulkas, Butter Naans or steamy hot rice.

Notes

Please Note:
tsp = teaspoon
tbsp=tablespoon
Dal MakhaniDal Makhani Dal Makhani
Keyword Black Dal, Dal, Dal Makhani, Delhi, Desi, Ghee, IndianCuisine, North Indian cuisine, Punjab, Punjabi

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