Daal Makhani is one of the most popular dal recipes of India, especially to the Punjabi cuisine. Its spicy & rich mixed lentil curry, generally made with lots of butter and cream and is a great accompaniment to Roti or Chapatti. The dish tastes even better the following day after reheating…

Ingredients

1. Black urud daal     :1 Cup
2. Rajma (kidney Beans) : ¼ Cup
3. Tomato                    : 6
4. Chopped onion    : 1 (medium)
5. Green chilli            : 3
6. Garlic paste           : 1.5 Tbl – Sp
7. Ginger paste         : 1 Tbl – Sp
8. Chilli powder       : 1 Tbl – Sp
9. Coriander Powder : 1 Tbl – Sp
10. Turmeric powder : ¼ T – Sp
11. Garam masala      : 1 T- Sp
12. Kasoori methi      : 1.5 Tbl – Sp
13. Black salt                : ½ T – Sp
14. Butter                      : ¼ Cup( Adjust)
15. Whipping cream : 1 Cup (Adjust)
16. Black cardamom : 1
17. Cardamom           : 2
18. Bay leaf                 : 1
19. Cloves                    : 3
20. Cinnamon            : 1 small piece
21. Jeera                      : ½ T – Sp
22. Hing
23. Salt for taste
24. Coriander leaves
25. Salt for taste

Method

• Soak the washed rajma and black urud daal for overnight (7-8 hours).
• Pressure cook the daals/lentils with ¼ T-sp salt for 4-5 whistles or until soft (
  don’t overcook/smash the lentils). Keep it aside.
• Now roughly chop the tomato and make a smooth puree (I got 3 cups of puree).
• In a pan/kadai heat a table spoon of butter and splutter the jeera, black cardamom, cloves, cinnamon, cardamom and bay leaves.
• Then add the chopped onion along with ginger garlic paste and green chilli; saute it till onions became translucent.
• Then add the chilli powder, coriander powder, turmeric powder and hing and fry it for about 1 minute.
• Add the black salt and tomato puree and stir it, add small portion of butter in between and stir it in a low-medium flame.
• Continue stirring the mix for about 1 hour , can see the butter oozing out from the gravy; now add 5 cup of water and wait for it to boil.
• Add the cooked dal and mix it and let it boil well, then add the half of kasoori methi ( ¾ Tbl- Sp), check the salt and add it if needed.
• Reduce the flame into low and close the lid and cook it for about 2-3 hours, stir in-between to avoid sticking in the bottom of the pan.
• If the gravy is getting thickens, add enough water ( the consistency should be medium thick).
• Finally add the balance kasoori methi (crushed with hands) , garam masala and chopped cilantro.
• Switch off the stove and finally add the whipping cream and mix it.

Tips:

• This is a very rich curry, so the recipe needs more butter, but here I reduced the quantity , you can add more if u wish.
• Cooking time is very important, you have to keep the dal makhani in a low flame for long time, to get the traditional dal makhani taste.
• While pressure cooking, don’t overcook the daals, it should be soft.
• Make the puree of tomato (no need for blanching the tomatoes).