Dal Makhani Recipe Instant but Authentic Taste
Dal Makhani is a popular North Indian dish made from black lentils (urad dal) and kidney beans (rajma), cooked with tomatoes, cream, butter, and a blend of aromatic spices. Slow-cooked to perfection, it has a rich, creamy texture with a flavorful, indulgent taste that pairs wonderfully with rice or Indian breads like naan or roti.
1/4 cup rajma (kidney beans), soaked overnight
3/4 cup whole urad dal (whole black gram), soaked overnight
1 teaspoon salt or salt to taste
3 - 4 cups water
6 - 8 garlic cloves
1 tablespoon ginger, chopped
1 large onion
1 large tomato
3 tablespoons butter
2 small bay leaves
1/2 teaspoon cumin seeds
4 - 5 cloves
1 black cardamom
1- 2 green chilli, chopped
1 teaspoon red chilli powder
1/4 teaspoon turmeric
1 teaspoon mango powder
1/4 teaspoon ground nutmeg powder
1/4 teaspoon cardamom powder
2 tablespoons heavy cream
Note: Add 1/4 teaspoon crushed kasuri methi (dry fenugreek leaves) and 1 teaspoon ghee.
Soak the whole urad dal and rajma overnight in enough water.
Rinse and drain them before cooking.
In a pressure cooker, add urad dal, rajma, salt, and water.
Pressure cook for 5 to 6 whistles or until both the urad dal and rajma have thoroughly cooked and softened.
If they are not cooked, add a little more water and pressure cook for an additional 2 to 3 whistles.
Mash the urad dal and rajma with a spoon or your fingers to check for doneness.
In a blender, add chopped garlic cloves, ginger, onion, tomato, and blend to a smooth puree.
In a pan, heat butter and add bay leaves, cumin seeds, cloves, black cardamom, star anise, and cinnamon.
Fry until the spices sputter and become aromatic.
Add finely chopped green chillies and fry.
Next, add the puree, stir and cook for 2 minutes on low or medium-low heat until the raw aroma dissipates.
Add the red chilli powder, turmeric, mango powder, and cook for a minute.
Then, add the cooked urad dal and rajma beans along with the stock, as required.
Mix well, cover, and cook until done.
Stir well, cover, and simmer until it thickens.
Add ground nutmeg powder and cardamom powder (you can also add crushed kasuri methi at this point).
Mix well and cook for a minute.
Garnish with chopped coriander leaves and cream.
Serve with naan, roti, paratha, or steamed rice.