Dal Makhani Recipe

Prep Time:

1 hour

Cook Time:

1 hour

Serves:

4 Servings

Level:

Advanced

About the Recipe

Cherished from North India, this beloved recipe graces special occasions with nostalgia. Dive into the aroma and memories as we prepare it for loved ones this season.

Ingredients

1 cup black whole urad ( black gram lentils) daal

2 tsp of rajma ( kidney beans)

1 litre or 33 ounces of water to soak the lentils

2 medium size red onions

2 tomatoes medium sized, blanched and pureed

1 tsp ginger garlic paste

½ cup of clarified butter (ghee)

½ cup of unsalted butter

¼ cup of cooking cream

Spices:

2 tsp kashmiri red chilli powder

1 tsp garam masala powder

2 tsp coriander powder

½ tsp turmeric powder

½ tsp cumin powder

⅓ tsp asafoetida (hing)

¼ tsp pomegranate seeds powder ( anardana powder)

½ tsp chaat masala powder

⅓ tsp dried fenugreek leaves (kasuri methi)

Salt to taste

Whole spices:

1 cinnamon stick

4-7 cloves

2 bay leaves

Preparation

Preparation:

Step 1: First wash the lentils thoriguly till the water runs clear and soak them for 8 hours or overnight.

Step 2: Pressure cook the lentils with 1 litre water and ½ tsp of salt and ½ tsp of haldi ( turmeric powder) over medium heat. If using instant pot, cook on low for 30 minutes. For cooktop, pressure cook with 5-7 whistles and let the heat release by itself.

Step 3: Chop onions finely. Blanch tomatoes by boiling some water in a pan on a cooktop. Slit gently the tomatoes on the top making a cross. Donnot slit too hard or the tomatoes will break open when blanching. Now let the tomatoes cook for about 10 min on medium heat. Remove from the tomatoes from the pan and transfer it to a bowl filled with water and ice. This will stop the cooking process. Gently peel the skin of the tomato and blend the pulp in a mixer jar with a dash of water. Keep aside.

Step 4: Take a broad bottomed pan and heat ghee and butter together 1:1 ration. Now add all the whole spices

Step 5: Once the spices begin to turn aromatic, add the onions and saute till golden brown.

Step 6: Now add the tomato puree and saute for 2 minutes then add the ginger garlic paste and saute again for 2 min or until the colour changes to golden brown.

Step 7: Now add all the dry masalas, red chilli powder, coriander powder, garam masala powder, cumin powder and salt. Mix well and saute for 10 minutes on medium to low heat. Let the spices simmer and cook well. Once the oil separates, add the lentils.

Step 8: Simmer the heat to low and cover the lid for 30 minutes stirring at regular intervals.

Step 9: After about 30 minutes, add the chaat masala and anardana powder (pomegranate powder) mix well and cover and cook for another 10 minutes. Check seasoning at this stage and add salt if needed. Make sure the consistency of the lentil is not too thick at this stage and there is enough water to thicken.

Step 10: Once the lentil begins to thicken, crush the kasuri methi between your palms and add it to the lentils. Mix well and close the lid.

Step 10: After 10 minutes, add butter and cooking cream and mix well. Cook again for another 10 minutes. After 10 minutes remove from heat and add chopped coriander leaves for garnishing.

Enjoy the buttery soft daal makhni with some hot naans or steamed rice. Delishus!

Tip : to brown the onions faster and evenly, keep the heat on medium and add ¼ tsp of salt.

Make sure the water is evaporated and the gravy thickens on low heat.

Patience is the key for a buttery gravy

Daal makni tastes best the next day! You might not like the idea, but thats the fact !!