The generous use of ghee, butter and cream creates a memory one would certainly remember for a lifetime. After relishing this dal you will never ever miss your favorite restaurant style dal makhani.The key to a perfect melt in the mouth Dal Makhani is how long you cook it so that all of the starches are released from the dal, blending perfectly with each and every ingredient added. Dal makhani is a perfect companion to all other kinds of gravy vegetables. You can serve it with paranthas, tandoori rotis and naans. This recipe is completely hassle free and requires very few ingredients.
Ingredients:
- 200 gms Black Urad Dal
- 50 gms Rajma (Kidney Beans)
- 4 medium size Tomatoes
- 2 – 3 Green Chillies
- 1 tsp Kashmiri Chilli Powder (For color)
- 1 tsp Chili Powder
- 1 Badi Elaichi (Brown Cardamom)
- 1 1/2 tsp Jeera (Cumin Seeds)
- 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
- 1 tsp Garam Masala
- 2 tbsp Coriander Leaves (Hara Dhania)
- 4 tbsp Ghee
- 100 gms Amul Butter
- 100 ml Fresh Cream
- Salt to taste
- Soaking the dal – Wash and soak the urad dal and rajma overnight. In case you forget to soak overnight or for 8 hours then you can wash and soak the dal and rajma in hot water for 1 – 2 hours and keep it covered.
- Next day, drain the water and in a pressure cooker add the dal, rajma, 1 moti elaichi (Black cardamom), salt and 5 cups of water.
- Now cook the dal for 7 – 8 whistles and then lower the flame and cook for 10 mins. Then switch off the flame and let the pressure release naturally.
- When you open the pressure cooker the dal will be very soft to touch.
- Now make a fine puree of tomatoes and green chillies.
- In a separate kadai or deep pan, add the ghee and heat it.
- Add the jeera. When the jeera begins to crackle add the Kashmiri Red Chilli Powder. Just stir it for a few seconds and then add the tomato puree. Make sure the kashmiri red chili powder does not get burnt.
- Let the puree cook for sometime till the ghee begins to separate from the sides.
- Now add garam masala, red chilly powder and the dal.
- Stir it well and mix well till all the puree and dal is mixed properly. While mixing the dal mash it with the back of your ladle. This will give the dal a creamy texture.
- Now lower the flame and add 50 gms of butter and let it melt in the dal properly. Then cover the pan with a lid and let it simmer for 20 – 25 mins on low flame.
- In between stir the dal occasionally so that the dal does not stick on the bottom.
- If the dal is very thick then add 1/2 cup of warm water. Remember if ever you have to add water make sure it is hot / warm. Never use water at room temperature.
- Adjust the consistency and then add crushed kasoori methi and add the remaining 50 gms of butter. Let the butter get melted in the dal again.
- Again cover the pan and let the dal cook for another 15 – 20 mins. Stir it occasionally, mashing the dal with the back of the ladle.
- By now the dal will get a creamy red color. Taste the salt and adjust the seasoning. Switch off the flame.
- Now add the cream and mix thoroughly in the dal. Do not cook the dal after adding the cream. The cream might cuddle and make the dal with white spots. Not a beautiful sight.
- Finally, dish out the dal to a serving bowl. Garnish with some crushed fenugreek leaves and a tablespoon of butter.
There you go! A very simple, easy Dal Makhani with very few ingredients. Enjoy!
Thank you Indian Food Forever for this celebratory recipe!
