Recipe: Yummy Daal makhani

Daal makhani. This dal makhani recipe is restaurant style and tastes awesome. Creamy & buttery Dal Makhani is one of India's most special and popular dal. Black lentils are cooked with lot of butter and cream making it a special dish.

Dal makhani is an urad dal and kidney bean butter curry and this vegan version of the popular Indian dish is absolutely mouth watering and delicious! Dal makhani or dal makhni (pronounced daal makh-nee, "buttery lentils") is a dish originating from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentils (urad), red kidney beans (rajma), butter and cream. You can have Daal makhani using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Daal makhani

1. Prepare 3/4 cup of urad dal.
2. You need 1/4 cup of Rajma.
3. It's 6 cloves of garlic.
4. It's 2 tsp of ginger paste.
5. It's 3 of small green chillies.
6. You need 1/2 cup of tomato puree.
7. It's 1 tsp of salt.
8. Prepare 1 tsp of red chilli powder.
9. Prepare 1 tsp of garam masala.
10. Prepare 1 tsp of coriander powder.
11. You need 1 tbsp of ghee.
12. It's 3 tbsp of butter.
13. Prepare of Some cream (full fat).
14. You need 1 tsp of sugar.
15. Prepare of Coriander.

Traditionally, dal makhani is a labour of love, slow cooked for hours on hot coals, usually overnight till the dal breaks down on its own to a buttery, creamy consistency. Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab. Dal Makhani is a popular dish from state of Punjab. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans.

Daal makhani instructions

1. Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight..
2. In the morning, drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt. Add around 3.5 cups water..
3. Pressure cook on high-medium heat for 2 whistles, then lower the heat to low-medium and cook for another 20 minutes..
4. Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers..
5. Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest heat and let the dal simmer while you make the masala..
6. To make the masala, in a large pot/pan, heat 2 tablespoons butter  (I use and recommend amul salted butter here) and 1 tablespoon ghee on medium heat..
7. Once the butter melts and is hot, add the finely grated onion. Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn't burn and keep heat on medium..
8. Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away..
9. Add the tomato puree and mix. Cook for 2 minutes or until the puree mix well with masala and oil starts oozing out from the sides..
10. Add in the boiled dal and Add 1/2 cup water, stir and set heat to low. Let it simmer on low heat uncovered for around 45 minutes..
11. Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added total of 1.5 cups water as the dal was simmering..
12. Garnish dal makhani with more cream and coriander serve with butter. Enjoy!.

Jump To Section How Do You Make Dal Makhani? What Is Dal Makhani Served With? Dal Makhani - An authentic punjabi style dal made with lentils & cream. I tried dal makhani(dal makhni) a year back and was not satisified with the taste…I felt the raw. This recipe has been copied reproduced many many times across the internet.

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