Dal Makhani/Dal Makhni

Dal makhani/Dal makhni is one of the most popular north Indian main course dishes of India. Vital ingredients for this dish are urad dal, rajma (black gram and red kidney beans), butter and cream.

Ingredients:-

Black gram: 2 cup

Kidney beans: 1 cup

Butter: 2 tbsp

Cream: 3 tbsp

Onion: 1 cup (onion puree)

Green chili: 2

Cloves: 2

Cardamom: 2

Bay leaf: 1

Cinnamon: ½ inch

Fenugreek: ½ tsp

Ginger & garlic paste: 3 tsp

Tomato puree: 2 cup

Coriander powder: 2 tsp

Cumin powder: 2 tsp

Red chili powder: 2 tsp

Garam mashala: 2 tsp

Kashmiri lal mirch: 2 tsp

Turmeric powder: 1 tsp

Salt: to taste

Kasuri methi: 2 tsp

Coriander leaves: 1 tbsp

Course: Main course

Cuisine:  North Indian

Prepration time: 20 min

Cook time: 15 min

Total time: 35 min

Serving: hot / warm

Goes best: Naan roti

Author: Khushi Lama

Tip:-

  Ø  By using curd we can skip the cream.

  Ø  Without curd or cream we can make it too.

  Ø Add water as required because we need thick dal and adding extra water can make thin dal makhani.

Let’s start primary preparation:-

  Ø  Soak the both lentils over night or 8 to 10 hrs.

  Ø  On the medium flame place the cooker take soaked lentils, add 3 to 4 cup of water, 1 tsp of ginger garlic paste, salt to taste, 1 tsp of turmeric powder and cover the lid and  wait to 2 whistle.

Method of cooking:-

Ø  Put the pan on the medium heat add butter, bay leaf, fenugreek, cardamom, cinnamon, cloves and add ginger & garlic paste, green silt chili and stir it for few second.

Ø   Then add onion puree and again stir it till smell of raw onion goes  and now  will add turmeric powder, salt to taste, coriander & cumin powder, garam mashala powder, kashmiri lal mirch, red chili powder and fry for 2 minute and add tomato puree and stir until all mashala start to separate oil.

Ø  Around 5 to 8 minute and add boiled lentils and fry for 5 minute and add little amount of water if you like thin dal makhani otherwise no need to add extra water.

Ø   Now here will go cream, turn the flame low and stir it about 1 or 2 minute and add kasuri methi and mix it well and turn off the flame.

Ø  In the serving bowl take dal makhani and add little amount of cream and spread chopped green coriander leaves and serve it hot.