Dal makhani

Dal makhani

Dal Makhani is a classic North Indian side dish made with whole black urad dal, rajma, spices, herbs and butter. This Punjabi Dal Makhani is a creamy delicious gravy made by cooking urad dal & rajma in onion & tomato based puree. Dal Makhani is a great choice of side for roti, chapati, naan & rice meal. Learn to make perfect restaurant style Dal Makhani with step by step pictures dal makhani

• Black Urad Dal – Use whole black urad dal with skin. Do not use the split variety.
• Rajma – Red kidney beans or rajma is used. Rajma gives a nice taste to the curry so do not skip it.
• Onion, Tomato – Onion is chopped and added after tempering. Tomato is made into a puree and added.
• Whole spices – Bay leaf, cinnamon, cloves, green cardamom, black cardamom are used.
• Spice powders – Kashmiri chili powder, turmeric powder, red chili powder, coriander powder, cumin powder and garam masala powders are used.
• Butter, Cream – Fresh butter is used here. Cream can be replaced with milk if you want a low fat version.
• Others – Ginger garlic paste is used for flavor. Kasoori methi is crushed and added at the final stage which gives a great f

Slow Cooking

Making a perfect dal makhani is easy if you follow the steps and tips given. Slow cooking is the key for the creamy texture so be patient and cook it slowly. Simmering the gravy for more time gives it a more rich and creamy taste

Dhungar Method

1.Dhungar method is a South Asian cooking technique that uses charcoal and ghee for smoking food to give it a smokey flavor.

Dhungar Method is charcoal infused smoke. This works great for any recipe where you need smokey flavor which gives it exactly the restaurant taste. This Dhungar technique is optional so you can skip it if you are not a fan of smokey flavo

. Firstly, wash and soak urad dal, rajma for minimum 8 – 10 hours or overnight. Next day, discard the water, place it in a pressure cooker with 1 & ½ cups water approximately. Pressure cook until soft, say 5 whistles in medium flame

2. Once done, drain and save the excess water and mash the dal with ladle. Chop onion, grind the tomato and keep aside.

Heat butter in a heavy bottomed vessel, add the whole spices for tempering.

Add the finely chopped ginger, garlic, fry till golden brown. In goes green chilli.

3. Add the onion and fry till golden and soft. It should be almost caramelised for a good texture in the gravy. After that, add tomato. I have added chopped, but you can puree for smoother texture

5. Then add red chilli powder, coriander powder, garam masala, turmeric of adding, salt and fry till oil separates.

After that, add the water drained from the dal and boil for 2-3 minutes.

9. Cook in low flame for couple of minutes and stir in between. Add more butter if desired. Dal makhani is ready.