Dal makhani is a creamy and rich black lentil and kidney beans dal that taste amazing with butter naan and or paratha.

Dal makhani or Makhani Dal is the signature dish of Punjabi Cuisine and it got popular in India only after partition when many people from Punjab migrated to the northern regions of India. It is now a world wide popular dish and is a staple Indian food.

We usually prepare it on Birthdays, arrivals of guest and on festivals like Lohri. There is a lot of variation in cooking method from Dhabha to Restaurant to homes. I always prefer my mother in law’s recipe and it’s a super hit in our family. She uses to add milk to the recipe to get a perfectly creamy texture and flavor which I adore the most.

Dal Makhani

Sapana Behl

A creamy and rich black lentil and kidney beans dal that taste amazing with butter naan and or paratha.

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Prep Time 10

Cook Time 30

Total Time 40

Course Lunch, Side Dish

Cuisine Indian, South Indian

Servings People

Ingredients

For Dal

1 1/2 cup whole black gram/Urad Dal
1/4 cup rajma/kidney beans
2 garlic cloves whole
2 green chilly slits
1 teaspoon ginger slits
1/2 teaspoon salt
5 cups water

For tadka

1/2 cup butter
1 pinch asafetida
1/2 teaspoon Kasuri methi/dried fenugreek leaves
1 teaspoon cumin seeds
1 teaspoon garlic chopped
1 teaspoon ginger chopped
2 green chilies chopped
3 tomatoes chopped
1/2 cup milk cream
1 cup milk
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chilly powder
1 teaspoon garam masala
salt to taste
1/4 cup coriander leaves chopped

Instructions

Wash and soak urad dal and rajma in enough water for 3-4 hours. Cook it for 5-6 whistles in a pressure cooker with all the ingredients listed for dal. Set aside.
Heat butter in a pan, add asafetida, Kasuri methi, cumin seeds, ginger, and garlic. Keeping low heat sauté until golden in color.
Add all. Spices and salt, at this point, keep low heat or switch off the heat.
Now add chopped tomatoes and green chilies followed by milk cream. Sauté till butter comes out from edges.
Put the cooked dal on heat, add milk and keep the flame low. Stir continuously.
Add the tadka prepared above in the dal and cook again for 5-10 minutes till you get desired consistency.
Remove from heat and garnish with coriander leaves and butter.
Serve hot with Butter Naan, Paratha, Roti or Rice.

Notes

You may soak the dal overnight. Use clarified butter instead of butter if wished to. If you don't want to soak the dal or want to prepare it quickly, just boil it in open cooker with 2 cup water and as it started boiling add the remaining water, close the lid and cook again for 6-7 whistles.

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