Dal Makhani Recipe: It is a flavorful and creamy staple food that every Punjabi grew up eating. In this restaurant-style recipe, soaked whole black urad dal, rajma (red kidney beans), and chana dal (Bengal gram) are cooked in a pressure cooker until soft. They are then tempered with spices and mixed with fresh cream. This wholesome dish, rich in calcium and protein, is simply irresistible. Due to its ease of preparation, nutritional goodness, and the flexibility to choose locally grown lentils, it has become a popular vegetarian dish across India, with some even calling it Maa ki Daal.
Ingredients:
Dal Makhani Recipe
- 1/2 cup Whole Black Urad Dal (black lentils), soaked in water for 6-8 hours
- 3 tbsp Rajma soaked in water for 6-8 hours
- 2 tablespoons Chana Dal (Bengal gram), soaked in water for 6-8 hours
- 1/2 teaspoon Cumin Seeds
- 1 large Onion, finely chopped
- 1 teaspoon grated Ginger
- 3-4 cloves of Garlic, crushed
- 2 Green Chillies, finely chopped
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Coriander Powder
- 1 medium Tomato, finely chopped
- 2 tablespoons Butter (makkhan)
- 3 tablespoons Malai (fresh cream)
- 2 tablespoons finely chopped Coriander Leaves
- Salt
- 1 tablespoon Oil
- 2 cups + 1 cup Water
Directions:
Dal Makhani Recipe
- Drain excess water from soaked dals and rajma. Add soaked black urad dal, chana dal, and rajma, 2 cups of water, and salt to a 4-5 liter capacity aluminum or steel pressure cooker. Close the lid and pressure cook over medium flame until 1 whistle, then reduce the flame to low and cook for 4-5 whistles.
- Turn off the flame and let it sit idle; pressure will release naturally, approximately 6-8 minutes. The dals and rajma should have turned softer now. Open the lid and lightly mash dals with a large spoon, leaving some whole dals and rajma for the right texture.
- Heat oil in a pan over medium flame. Add cumin seeds and allow them to sizzle. Add chopped onion and sauté until translucent. Add grated ginger, crushed garlic, and chopped green chili, sauté until garlic paste turns light brown.
- Add and mix coriander powder and turmeric powder.
- Add chopped tomato and cook until soft, about 2 minutes.
- Add cooked dal, salt (if required), and 1 cup water. Let it cook over medium flame for 4-5 minutes or until you get the desired consistency.
- Add butter, mix well, and cook for two minutes.
- Add fresh cream.
- Mix well and cook for a minute.
- Do not cook for a long time after adding cream; otherwise, it may curdle. Remove the pan from the flame.
- Transfer the prepared dal to a serving bowl. Garnish with chopped coriander leaves or milk cream and serve hot.
Tips and Variations:
Dal Makhani Recipe
- If fresh cream is not available, add 3/4 cup full cream milk and reduce the quantity of water to 1/4 cup in step-6.
- Butter and cream are used to get a nice creamy texture and flavor. If you are health-conscious, reduce their amount, but it may change the taste.
- This protein-rich and nutritious makhani dal is suitable for children when served with paratha. Avoid green chili if you are preparing it for kids.
Taste: Mildly spicy with a creamy texture
Serving Ideas: This Punjabi dal makhani goes well with steamed rice or paratha as a healthy lunch meal.
Conclusion:
In conclusion, Punjabi Dal Makhani Recipe is a delicious and wholesome dish that combines various lentils, kidney beans, spices, and dairy for a rich and creamy flavor. Whether enjoyed with rice or paratha, its versatility and nutritional value make it a popular choice for a satisfying vegetarian meal. Experiment with ingredients to suit your taste preferences and dietary needs, and savor this iconic Punjabi dish with family and friends.
Frequently Asked Questions
About Punjabi Dal Makhani
Can I use canned lentils and kidney beans instead of soaking them overnight?
While soaking the lentils and kidney beans is traditional, you can use canned varieties for convenience. Rinse them thoroughly before use to remove excess salt.
Is it necessary to use both butter and fresh cream, or can I choose one for a healthier version?
The combination of butter and fresh cream provides the classic creamy texture and flavor. However, for a healthier option, you can reduce the quantity or choose one, keeping in mind that it may alter the taste.
Can I prepare Punjabi Dal Makhani Recipe without a pressure cooker?
Yes, you can. Boil the soaked lentils and kidney beans in a regular pot until they are soft. It may take longer than using a pressure cooker.
Is this dish suitable for a vegan diet?
The inclusion of butter and fresh cream makes this recipe non-vegan. To make it vegan, substitute dairy products with plant-based alternatives like vegan butter and cashew cream.
