How to Fall Eating on a Dime Daal Makhani

How to Fall Eating on a Dime Daal Makhani Delicious, fresh and tasty.

Daal Makhani. Heat vegetable oil in a saucepan over medium-high heat. Dal makhani recipe with stovetop and instant pot instructions. Dal makhani is a classic Indian dish made with whole urad dal, rajma, butter and spices.

Dal makhani literally means buttery dal.

Dal makhani is one of the most popular Indian dishes.

This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices.

You can cook Daal Makhani using 19 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Daal Makhani

1. It’s ¾ cup of lentil daal whole black , 140 grams.

2. Prepare ¼ cup of rajma , 40 grams.

3. You need 3 cups of water for pressure cooking, 750 ml.

4. You need 1 ½ cups of onion onions medium finely chopped s.

5. You need 1 of green chili , chopped.

6. It’s 2 of tomatoes large.

7. Prepare ½ tsp of cumin seeds.

8. Prepare 2 to 3 of cloves.

9. You need 2 to 3 of cardamoms green.

10. Prepare 1 of cardamom black.

11. You need 1 - 2 of cinnamon sticks.

12. It’s 1 of tej bay leaf small to medium patta/.

13. You need ½ tsp of chili powder red.

14. It’s 2 to 3 pinches of nutmeg of powder.

15. You need 1 cup of water of or add as required.

16. Prepare ¼ to cup of cream ⅓.

17. You need ¼ tsp of kasuri methi fenugreek /dry leaves, crushed.

18. Prepare 3 tbsps of butter salted , or un.

19. It’s as required of salt.

The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich.

The more slow cooked dal makhani is the better it tastes.

In most Indian restaurants specializing in authentic North Indian food, Dal Makhani is simmered overnight or for many hours.

Basically you can call it slow cooking of the lentils.

Daal Makhani step by step

1. Rinse 1 cup whole Urad dal and ¼ cup rajma/kidney beans couple of times in water. Soak then overnight..

2. Next morning drain again and then add them in a pressure cooker. Add 3-4 cups water and stir well..

3. Pressure cook for 6 to 7 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. The urad dal should be cooked. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. Keep the cooked beans aside..

4. In a pan, now heat 3 tbsp oil. First cut chilli and fry 1 minute..

5. Add the whole spices and stir. Sauté till the spices become aromatic..

6. Then add finely chopped onions. Stir and sauté the onions on a low flame often till they become light golden..

7. Chop tomates in small cubes and stir again. Stir on a low to medium flame for about 5-8 minutes until water of tomatoes evaporates..

8. Then add the cooked urad dal and rajma beans. Stir very well and simmer the dal makhani uncovered on a low flame for about 8-10 minutes..

9. Keep on stirring often, so that the lentils dont get stuck to the bottom of the pan. Once the dal makhani has begun to thicken, add salt as required..

10. Stir very well and continue to simmer on a low flame. When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes. Keep on low flame for about 25 minutes. Keep on stirring at intervals..

11. Now slowly the gravy should have thickened enough. Add Kasuri methi, crushed and stir again. Cover and simmer for another minute or two..

12. Then add cream. Dal makhani should not be too thick or too thin but have a medium consistency..

13. Switch off the flame and keep the dal makhani aside. Garnish with freshly chopped coriander leaves and serve dal makhani with rice, rotis or naan..

This slow cooking makes a world of difference to the consistency of the lentils.

Punjabi Dhaba style Dal Makhani recipe made without rajma.

Slow cooked dal makhani with butter and cream.

Recipe with step by step pictures.

This dhaba / restaurant classic is my favorite.