Dal makhani or Maah
di dal or kaali dal – It is popularly known in the punjab, with its smooth
light in texture with spicy taste. It is made from whole urad with Rajma. In
Punjabi, urad dal is known as maah di dal. Also whole urad are black in color,
so it is also called kaali dal. Butter and cream is used in this recipe to make
it creamy and rich. Butter is used in the recipe hence it is called Dal
Makhani. Makhani is the hindi word of ‘butter'. fresh cream and spices makes it
wholesome, nutritious and simply irresistible, it has become popular vegetarian
dish in all parts of India. This Punjabi dal makhani goes well with steamed
rice or paratha as a meal for healthy lunch.
Ingredients:
For making Dal Makhani:
For making Dal Makhani:
Whole urad dal – ½ cup
Rajma (red kidney beans) – 1 tablespoon
Water – 1 ¼ cups
Butter – ½ tablespoon
Oil – 1 teaspoon
Cloves – 2
Cinnamon stick – 1 inch piece
Black cardamom – 1
Bay leaf – 1
Onion – ¼ cup, chopped finely
Ginger paste or freshly grated – 1 teaspoon
Garlic paste or freshly grated – 1 teaspoon
Green chili – 1, chopped finely
Tomato – 1 medium or ¾ cup pureed
Salt – to taste
Red chili powder – 1 teaspoon
Water – ½ cup
Garam masala – ½ teaspoon
Kasoori methi (Dried fenugreek leaves) – 1 teaspoon, crushed
between your palm
Heavy whipping cream or malai – 1 tablespoon
Cilantro or coriander leaves – ½ tablespoon, chopped finely
Method:
1. Rinse both the
lentils a couple of times in water. soak both ¾ cup whole urad dal and ¼ cup
rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight.
2.After the soaking time, they will get double in size.
Discard the soaking water.
3.Take whole urad and rajma in a pressure cooker. Add fresh 1 1/2
cups of water. Close the cooker with lid and put the weight on.
4.Turn the heat on medium and let it cook for 8-10whistles.till
both the urad dal and rajma have cooked thoroughly and softened. if they are
not cooked, then add about ½ cup water again and pressure cook for 4 to 5
whistles more.
5.Urad dal should melt in the mouth so I just mash the urad
dal& rajma with a spoon and I checked the doneness. Keep the cooked beans
aside.
6. In a blender or
mixer jar, take chopped tomatoes blend to a smooth puree. keep aside.
7. In a pan, now heat
3 tbsp butter add the whole spices - cumin
seeds, cloves, green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to
medium bay leaf. sauté till the spices become aromatic
8.Then add ½ cup finely chopped onions.stir and saute the
onions on a low flame often till they become light golden.
9.Then add 2 tsp
ginger garlic paste. stir again and saute till the raw aroma goes away.
add 1 tsp chopped
green chilies and stir for a minute. add ½ tsp red chili powder then add the tomato puree and stir again.
10. Stir very well and
saute this mixture on a low to medium flame, till you see fat releasing from
the sides.
11.Then add the
cooked urad dal and rajma beans along with the stock and add salt as required.
also add 1 cup water or as required.
stir very well and simmer the dal makhani uncovered on a low flame.
12.Keep on stirring often, so that the lentils
don't stuck to the bottom of the pan. once the dal makhani has begun to
thicken, Now add crushed kasoori methi .
13. Stir very well and
continue to simmer on a low flame. dal makhani is not too thick or too thin. it
has a medium consistency can be easily adjusted by adding more or less water. when the gravy has thickened enough, then
add cream and stir the cream very well.
14. Mix well and cook
for a minute and turn off the stove. Lastly add chopped coriander leaves and
mix.
15. Serve the dal
makhani hot plain or topped with some butter or cream along with rotis, naan,
paratha or plain or jeera rice.
