Dal Makhani

தால் மக்கானி (Dal Makhani)

Dal Makhani, also called as buttery lentils, is a dish originated from Punjab region of the Indian subcontinent. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy. Everyone in my family likes this recipe and I prepare regularly at home. The traditional recipe can make up to 24 hours to prepare but modern recipe takes about 2 hours to prepare.

Ingredients for Dal Makhani

Whole black lentil / sabut urad dal – 1/2 cup
Rajma / red kidney beans (can reduce to 3 tbsps) – 1/4 cup
Water for pressure cooking – 2.5 cups
Turmeric powder – 1/4 tsp
Butter – 2 tbsp
Fine chopped tomato – 2
Ginger finely chopped – 1 tbsp
Garlic cloves – 4
Red chilli powder – 1/2 tsp
Garam masala – 1/2 tsp
Coriander powder / daniya powder – 1 1/2 tsp
Cream – 2 tbsp

Directions

Pre-preparation

Wash dal and rajma together several times and soak overnight or at least for 4 to 5 hours.
Pressure cook with 2.5 cups of water for 15 minutes in medium heat or for 25 to 30 minutes if cooking in a pot.

Making Dal Makhani

Take a blender and blend tomato, ginger and garlic.
Heat a pan with butter or oil.
Add cumin and allow to crackle.
Now add the blended tomato mix in the pan.
Also add garam masala, coriander powder. Saute well again for 1 to 2 mins.
Pour the cooked lentils along with the stock.
Stir and cook for about 2 hours stirring often in between to prevent burning in the bottom.
You will need to add half cup water whenever the dal thickens (you may need to add about 1.5 to 2 cups water as and when needed).
Mash dal with masher if needed.
You will be left with thick creamy dal.
Add cream, butter cube as per need and stir. Cook for another 5 to 7 mins in low flame.
Garnish with butter and cream.