Dal Makhani Recipe : Punjabi Dal Makhani Recipe

Dal Makhani is another popular Punjabi recipe. You could see dal makhani being served in marriages, engagements and almost any other kind of parties in India. It is not only popular in North India, but also South India.

Its called as Dal Makhani as it is made with Dal (Lentils – Red Kidney Beans and Whole Black Lentils) and Makhan (White Butter) and whole milk cream. Its rich in calories. Due to the use of all these ingredients Dal Makhani becomes creamy. If you are working on your diet, you could avoid the cream completely. I have not used cream in this recipe.

Dal Makhani is made from Red Kidney Beans and Whole Black Lentils. Kidney Beans are called as Rajma in India.

Whole Black Lentils are also known as black gram, urad dal or kali dal.

One can easily get or buy lentils in an Indian grocery store and online too. These lentils are cooked in a base of onion, tomato puree, ginger, garlic, white butter and spice powders. In this recipe though, I have not used tomato puree. Tomatoes give a nice tang to the recipe. But even without tomatoes, Dal Makhani taste good.

This Dal Makhani recipe of mine is the simplest version and comes from my mother-in-law. There are many methods of making it. In the traditional method, the pot of dal makhani is simmered on a slow charcoal fire overnight. Due to this the cooking method the charcoal flavour infuses in the Dal Makhani giving it a nice rustic flavor and taste.

Ingredients for the Dal Makhani Recipe:

• 3/4 cup Whole Black Beans
• 1/4 cup Red Kidney Beans
• 1 chopped onion
• 2 tsp chopped ginger-garlic or ginger-garlic paste
• 1 0r 2 chopped green chilly
• 1/2 tsp cumin seeds
• 1/4 tsp garam masala powder
• 1/2 tsp red chilly powder
• 1/4 tsp turmeric powder
• salt
• 2 tbsp white butter
• water

Method for making Dal Makhani Recipe:

1: Soak the both the lentils overnight if you are making this in the morning. If you are making dal makhani in the evening, then soak the lentils in the morning.

2: In a pressure cooker, add all the ingredients including the lentils and white butter. Add enough water. Pressure cook for some 10-11 whistles. Open and check if the lentils are cooked. You should be able to mash the both the lentils with spoon if they are cooked. If they are not cooked thoroughly, then pressure cook for 2-3 whistles more. Add water if required.

3: Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes. If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes more. Garnish with coriander-cilantro leaves.

4: Serve hot with hot rotis, naan, or jeera rice.

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