Dal Makhani Recipe – Punjabi Kaali Maa Ki Dal | Makhni Dal
Dal Makhani
Dal Makhaniis a Punjabi delicacy that oozes a delicious flavour and velvety texture. In this authentic Punjabi recipe, cooked lentils and beans are simmered in a rich onion-tomato masala base, topped with dollops of fresh cream and butter.
Dal Makhani
Dal Makhani Punjabi Recipe:
Creamy and buttery Dal Makhani is a mouth-watering delicacy from Punjab. Traditionally, Dal Makhani, made with whole black lentils and red kidney beans, was cooked on a charcoal fire for hours to get a creamy texture. Generous amounts of cream and butter were added.
For this recipe of Daal Makhni, firstly soak black gram, chana dal and rajma overnight.
Next morning drain out the water, wash and pressure cook the dals/rajma with salt and turmeric until soft.
Then cool and grind about half cup of the dals to paste. Keep aside.
Next chop tomatoes, onions, garlic, ginger and coriander leaves. Slit a green chilli.
Heat ghee in a pan and toss in cumin seeds. When they start to sizzle, add finely grated ginger and garlic and a pinch of asafoetida. Sauté until the garlic turns light brown.
Tip in the chopped onion and green chilli and sauté for 2-3 minutes till the onion turns translucent.
Slide in the chopped tomato and cook for 2-3 minutes till they turn soft.
Sprinkle turmeric, chilli and garam masala powder and mix everything together.
Add the boiled dals and dal paste. Stir well and check for salt.
Pour half a cup of the cooking liqueur, cover with a lid and cook on medium flame till you get the desired consistency. The dal will release the best flavours when it’s simmered over low heat for a long time.
Add a dollop of butter on top, garnish with coriander leaves and remove.
Dal Makhani is a rich Indian dal with a burst of flavours. It is called “the Queen of Dals” and rightly so. This is my kind of dal! A wholesome meal full of my favourite lentils and aromatic spices! You should give this black lentil dal recipe a try.
Course Main Course
Cuisine Punjabi
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 6
Calories 209kcal
Author Shil
Ingredients
Pressure Cook:
Whole black lentilssabut urad dal – 1 cup
Asafoetida – 1/8 tsp
Salt – ½ tsp
Onion – 1 mediumfinely sliced
Green chillies – 2slit
Water – 3 cups
For Gravy:
Onions – 2 mediumfinely sliced
Ginger – 2-inch piecejuliennes
Garlic – 1 tbspminced
Tomatoes – 3 mediumchopped
Salt – 1 tsp
Coriander powder – 2 tsp
Cumin powder 2 tsp
Red chilli powder – ½ tsp
Cream – ½ cupwhisked
Butter – 1 tsp
Oil – 2 tbsp
Coriander leaves – 2 tbspchopped
For tadka:
Cumin seeds – 1 tsp
Ghee – 2 tbsp
Instructions
Take black lentils in a large bowl and wash well. Cover with water and let stand overnight.
Drain and wash lentils. Place sabut urad dal in a pressure cooker and add 3 cups of water, one sliced onion, 2 slit green chillies, salt and hing.
Pressure cook for 6-7 whistles on medium-high flame or till lentils are very tender. Drain the cooked whole black urad dal; reserve the cooking water.
Heat oil in a large pan over medium-high heat. Add the remaining sliced onions and fry till they start to brown.
Add the ginger juliennes and minced garlic to the pan. Fry for a minute.
Add the chopped tomatoes and cook for 4-5 minutes, till softened.
Add the spices – salt, chilli powder, cumin powder and coriander powder. Fry for 1-2 minutes till all the ingredients are well incorporated and the mixture is fragrant.
Add the tender black gram lentils to the pan and mix well. Add the reserved cooking water and cook covered for about 10 minutes, till you get a thick gravy-like consistency.
Stir in heavy cream and simmer for 1-2 minutes, until well combined. (You can substitute cream with milk).
Remove from heat and add a small knob of butter. Set aside the black gram dal.
Heat ghee in a small kadai. Add cumin seeds and sauté till they stop popping. Carefully pour the tadka over the cooked lentils and mix to combine. Garnish with freshly chopped coriander leaves.
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