RCI-VG.004.0402.002
Dal Makhani
Dal Makhani is a delicacy from Punjab in India. Traditionally this dal was cooked slowly, for hours, on charcoal. This gave it a creamier texture. It had ‘malai’ (cream) or fresh butter added to it.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Ingredients Black urad dal whole 100 gms.1 unit
- Rajmah 25 gms.1 unit
- cumin seeds 1 tsp.1 unit
- Chopped garlic 1 tbsp.1 unit
- Chopped ginger 1 tbsp.1 unit
- garam masala powder 1 tsp.1 unit
- Fresh cream ½ cup1 unit
- Red chili powder 1 tbsp.1 unit
- butter 50 gms.1 unit
- Chopped tomato ½ cup1 unit
- 1 unit
- 1 unit
- oil 1 tbsp.1 unit
Method
1
Rinse the kidney beans and chickpeas thoroughly, then soak them in plenty of cold water overnight or for at least 8 hours. Drain and set aside before cooking.
480 minutes
2
Transfer the soaked beans to a pressure cooker with fresh water, salt, and turmeric powder. Cook on high pressure for 20-25 minutes until the beans are completely tender and soft.
25 minutes
3
Heat oil or butter in a heavy-bottomed pot over medium heat, then add cumin seeds, bay leaves, and curry leaves. Sauté until the seeds begin to splutter and become fragrant, about 1-2 minutes.
2 minutes
4
Add finely chopped onion to the pot and sauté over medium heat until golden brown, stirring frequently to prevent burning.
10 minutes
5
Stir in the grated ginger, red chilli powder, and finely chopped or pureed tomatoes. Cook the masala over medium heat, stirring occasionally, until the oil begins to separate from the mixture.
10 minutes
6
Add the cooked kidney beans and chickpeas along with their cooking liquid into the masala, stirring well to combine. Simmer the dal on low heat, stirring occasionally and partially mashing some beans to thicken the gravy.
30 minutes
7
Stir in the cream and garam masala, adjusting salt to taste. Continue to simmer on low heat, stirring gently, until the dal reaches a rich, velvety consistency.
15 minutes
8
Remove the bay leaves and curry leaves before serving. Garnish with a swirl of cream and serve hot alongside naan, rice, or roti.