Dal Makhani

Dal Makhni is the most preferable dals in the restaurant, especially to enjoy with rice. This recipe tastes exactly like restaurants made in an authentic style. Prepared with a handsome amount of butter, Dal Makhni is rich, smooth in texture, and though it is made only with chili powder as a spice, it is non-spicy yet palatable. The recipe is time-consuming because dal needs to be first soaked and then cooked for around 1 hour, but all patience was worth it when it touches your tongue.

Prep time: 15 mins. (Soaking period: 8 hours)

Cook time: 1 hour

Serves: 3

Dal Mkahni.

Ingredients:

1 cup Black Urad dal/Whole Black lentils

1/4 cup Rajma/Kidney beans

1 tbsp Ginger-Garlic paste

1 tsp of Chopped Garlic

3 big tomatoes/ 1 cup tomato puree

4 tbsp Butter

4 tsp Red chilli powder

2 tsp dried fenugreek

Cream or Hung curd for garnishing

Salt to taste

Water as per requirement.

Preparation method:

Wash Urad dal and Rajma twice with clean water and soak them in water for around 8 hours. If you don’t have time to soak, use warm water for soaking.

After the resting period, mix both lentils in a pot, add 4 cups of water to it and put on the flame.

Boil it till it softens. It would take around 45minutes-1 hr to cook it, and for quick cooking, you can even use pressure cooker till 4-5 whistle on the low flame.

Once it is half-done, sprinkle a little bit of salt and continue cooking.

For Tomato puree

Take washed tomatoes and put cross on the top of it as shown below.

Transfer them to the pot with 3/4th water and cook them for 7-8 minutes or until its peel starts coming out.

Once done, transfer them to the cold water to halt its cooking time and peel them.

Next, putting them into mixing bowl, grind to make a smooth puree and keep it aside.

Tomato Puree

For Tempering:

Take two tbsp ghee or butter in a pan, add ginger-garlic paste, and sauté it for 2 minutes. Be careful not to burn it.

Put 2 tsp of red chili powder to it and keep whisking it.

Then add tomato puree and cook it till oil separates out from the sides.

Transfer the puree-based tempering into the cooked dal and mix it well. Let it cook for 5-7 with continuous whisking.

For Second-Tempering

Take a pan with 2 tbsp of ghee/butter in it. Add 1 tbsp/6-7cloves chopped garlic, and sauté it till it turns slightly brown.

Add dried fenugreek, 2 tsp of red chili powder and sauté it.

Pour it to the dal and stir it well. Adjust its consistency by adding water only if required, sprinkle salt as per the taste and put some butter if you like it.

Mash the dal slightly with a potato masher and cook it for 3-5 minutes. Garnish it with hung curd or cream and enjoy rich Dal Makhni with either rice or paratha.

Dal Makhni

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