Main Course

Dal Makhani

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I Love Dal Makhani. Period. It is my favorite amongst all the dals.. I can gorge on it anytime and everytime :-). I think its very earthy and rustic in taste and thats what I really love. 
Here’s how I make it. 
3/4 cup whole urad (whole black lentil),
2 tbsp rajma
3 tbsp butter,
1 tsp jeera,
2 green chillies, cut lengthwise,
1″ stick of cinnamon,
2 cloves,
3 cardamoms,
1/2 cup onions, finely chopped ,
1/2 tsp ginger-garlic paste,
1 tsp chilli powder,
1/4 tsp turmeric powder,
1 1/2 cups fresh tomato puree,
1/2 cup fresh cream,
2 tbsp chopped coriander,
1 tbsp fresh cream for the garnish,
Salt to taste
  1. Clean, wash and soak the whole urad and rajma overnight.
  2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
  3. Allow the steam to escape before opening the lid.
  4. Whisk till the dal is almost mashed. Keep aside.
  5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
  6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
  7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
  8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
  9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
  10. Serve hot garnished with coriander and fresh cream.
I must tell you, that the cloves really give a lot of heat to the dish. This dal tastes even better the next day, so if you really want the entire flavour to come through make it a day in advance. Just dont add the cream to the recipe. Add it when you heat it up before serving.
Serve it with hot rotis or jeera rice.

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