Dal Makhani Recipe is one of the most popular recipe of Punjabi cuisine made with Whole Black Lentils (Urad Dal) and Rajma (Kidney/pinto Beans). Black gram or urad dal is rich in protein. It is also an excellent source of dietary fiber, vitamin B complex, iron, copper, calcium, magnesium, zinc, potassium, phosphorus which offers a myriad of healing health benefits. This can be served with Jeera Rice, Chapati, Butter Naan or Garlic Naan. Here is the recipe with step by step instructions, pictures and tips.
1. Ingredients Preview.
2. Firstly, take 1 cup of black urad dal and ¼ cup of rajma in a large bowl. Add enough water and soak it overnight or for 8 hours.
3. Strain the water from the soaked dal, wash it again with fresh water.
4. Heat 1 tbsp Ghee/Butter in a cooker and then add 1 bay leaf, 1 black cardamom, 4 cloves, 1/2 inch cinnamon stick and 1 star anise to it. Then add the soaked dal.
5. Add 3 cups of water and 1 tsp salt to it.
6. Close the lid and pressure cook on medium flame for 1 whistle. After the whistle, lower down the flame and cook the dal for another 15 minutes. Turn off the flame.
7. Dal has cooked but we have to cook it more. Then add 1-1.5 cup water.
8. Cook it on low flame for 20-25 more mins. Keep stirring occasionally.
9. Heat 2 tsp oil and 1 tbsp butter in a pan and then add a pinch of asafetida and 1 large finely chopped onion to it. Sauté till it change in colour.
10. Add 1/4 tsp turmeric powder and 1/2 tsp red chili powder to it.
11. Add Tomato puree, and salt to taste to it. (To make tomato puree, peel, wash and cut 3 tomatoes, 2 green chilies and 1/2 inch ginger. Put them into the grinder jar and make puree.)
12. Cover and cook for 5 mins. Keep stirring occasionally.
13. Once it starts releasing oil, add cooked dal and give it a good stir.
14. Now, add 1 tsp coriander cumin powder, 1/4 tsp amchur powder (Dried mango powder) and 1/2 tsp ginger powder/sonth to it and mix well.
15. Cover and cook for 10-15 mins. or till the dal absorbs flavours and turns thick.
16. Add 1/2 tbsp Butter, 1/2 tsp Garam Masala and 2 tbsp finely chopped fresh coriander leaves to it. Mix them well.
17. Add 2 tbsp fresh cream to get creamy texture. This step is optional.
18. Cover and cook for a minute on low flame.
19. Restaurant style Dal Makhani is ready to serve.
20. Garnish it with fresh cream or butter and crushed Kasuri Methi. Enjoy it with Butter Naan or Jeera Rice.