Dal Makhani is a popular delicious, rich and creamy lentil dish from North Indian Punjabi cuisine. It is the most loved Dal variety in Indian restaurants. Also it has a unique flavour with the Whole Black Lentils (Sabut Urad) and Rajma cooked with Fresh Cream and Butter. It is simmered on low flame to attain the unique flavour. The name “Dal Makhani” refers to cooking of Dal with lots of Makhan (Butter). Butter is one of the important ingredients of this recipe and so we call it as Dal Makhani. There are various types of Dal recipes that are prepared with different types of Dal, but Sabut Urad Dal is one of the most preferred and liked one.
Whenever we visit restaurant to have lunch or dinner and think of having Dal in our meal, the first variety of Dal that comes in our mind is the Punjabi Dal Makhani. It is the most common Dal recipe seen in one’s plate in restaurants all over India, mostly in North India. Also it is common in every Indian weddings and parties. Punjabi Dal makhani have butter in more quantity and so is the name referred as Dal Makhani. Also fresh cream is also used in larger amount. It tastes best with Butter Naan and Parantha. You can also have it with your favourite Rice Recipes.
To prepare Dal Makhani, soak the Urad Dal and Rajma overnight. Pressure cook it so that the lentils become soft. Mash the lentils and the Rajma. In a pan heat oil, add Cumin Seeds, Bay Leaf and Asafoetida. Allow it to crackle. Then add Onion Paste and cook till it becomes golden in colour. Next add Ginger Garlic and Tomato Paste and again cook till it starts leaving oil at the edges. Add all the spices along with Dal and Rajma. Simmer all the ingredients under low flame. The longer you simmer the tastier and flavourful it becomes. In the between of simmering also add Fresh Cream and Butter. Serve the delicious Dal Makhani by garnishing with Coriander, Fresh Cream and Butter.
To prepare restaurant style Dal Makhani, we need to follow various important tricks. The tricks are important to make tasty and flavorful Dal.
- Simmer under low flame for long: To make the Dal more tasty and delicious, simmer the dal for a longer time. The longer you cook, the more delicious it becomes. In restaurants, cooks prepare Dal Makhani by simmering it for more than an hour. However while preparing the Dal at home, we do not have much time and so the cooking time reduces. I would suggest you to simmer the dal for at least 20-25 minutes for getting the restaurant style Dal Makhani taste.
- Good amount of Cream and Butter: The name only suggests that this recipe requires the use of more and more Fresh Cream and Butter. Those who are health conscious can add small amount of cream and butter. But trust me, Dal Makhani with more cream and butter will give you an unforgettable taste. It increases the richness of the recipe. This is the real Punjabi Dal Makhani. If you are adding less amount of cream and butter, do remember to simmer the dal for more extra time.
- Soaking time of Dal and Rajma: Black whole Lentils (Sabut Urad Dal) and Rajma should be soaked overnight or 8-9 hours. Also use fresh Dal to prepare this recipe.
- Charcoal Smoking technique: Infusing the smoky charcoal add a different aroma and flavour to the dal. It is optional, but give it a try and you relish it. Smoke for just 2 minutes. Do not over smoke or it will start changing the taste of it. People call this method as Dhungar Method. Skip it if you do not have charcoal. It gives the taste similar to the restaurant one.
It has been a long time that I have shared any Punjabi Recipes, so today I thought to prepare the most authentic Dal recipe “Dal Makhani”. You will for sure relish it if you prepare the way that I am going to prepare.
If you are looking for more Punjabi Recipes, do check
So, friends let’s start preparing the restaurant style Punjabi Dal Makhani.
Dal Makhani/Punjabi Dal Makhani
Ingredients:
To Boil Urad Dal & Rajma (1 Cup = 250 ml:)
- 1 Cup Sabut Urad Dal (Whole Black Lentils)
- 1/4 Cup Rajma
- 4 Cups Water
- 1 teaspoon Salt
To prepare Dal Makhani:
- 4 medium Tomato Paste
- 1 medium Onion Paste
- 1 tablespoon Ginger Garlic Paste
- 1/4 Cup Fresh Cream
- 3 tablespoon White Butter (Unsalted)
- 1/2 teaspoon Cumin Seeds
- 1 small piece Bay Leaf
- 2 piece Green Chilli (Thinly Sliced)
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder
- 2 teaspoon Cumin Powder
- 2 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- A pinch Asafoetida
- 2 tablespoon Chopped Coriander Leaves
- 2 tablespoon Oil
- Salt to taste
- Water as required
For Smoky Flavour (Dhungar Method) (Optional):
- 1 small piece Charcoal
- 1 tablespoon Ghee (or Oil)
Instructions:
Boiling Dal and Rajma:
- Clean and wash Whole Black Lentils (Sabut Urad Dal) and Rajma with water. Soak the Dal and Rajma overnight.
- After soaking overnight, wash the Dal and Rajma once again. Add Dal and Rajma into the pressure cooker.
- Add Salt and Water and pressure cook under medium flame for almost 10 whistles.
- After 10 whistles, turn the flame to low and cook for about another 15 minutes.
- After 15 minutes, turn off the flame and allow the cooker to depressurize by itself.
- Open the lid of the cooker and mash the Dal and Rajma with help of a large spatula or a masher. Keep it aside.
Preparing Dal Makhani:
- Heat Oil in a pan over medium heat. Add Cumin Seeds, Bay Leaves and Asafoetida and allow it to crackle.
- Add Onion Paste and fry it till it turns golden in colour. Keep stirring it continuously so that it doesn’t burn.
- Next add Ginger Garlic paste and sauté it till the raw smell goes away and is brown in colour.
- Now add the Tomato Paste and cook till oil starts leaving out from the edges from the tomato puree.
- Add the spices such as Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, Garam Masala and Salt.
- Mix all the spices and saute so that the spices are well cooked and starts leaving oil.
- Add the mashed Dal and Rajma to the spices along with required amount of water. Mix it and allow it to simmer for 15 minutes. Stir it occasionally.
- Now add Fresh Cream and Butter. Mix them and again simmer for 5 minutes while continuously stirring in between.
- After 5 minutes switch off the flame. The Dal will become thick. You can serve the dal at this point by garnishing.
- Garnish with Chopped Coriander Leaves, Slit Green Chilli, Fresh Cream and Butter. Serve it hot with Rice, Roti or Paranthas.
Smoky Flavour (Dhungar Method) (Optional):
- We will take one step forward by adding a smoky flavour to the Dal Makhani It is optional but I will recommend you to do it as it will add extra flavour to the Dal Makhani.
- For the smoky flavour, place a trivet inside the Dal. Place a small steel bowl over the trivet.
- Heat a piece of Charcoal over direct flame till it becomes red hot.
- Place the red hot charcoal in the steel bowl. Pour melted Ghee or Oil over the Charcoal.
- Fumes will start coming out of it. Immediately close the pan with lid. Let it remain as it is for 2 minutes.
- After 2 minutes remove the lid and the steel bowl from the Dal. Punjabi style Dal Makhani is ready to be served.
- Take out the Dal Makhani in a serving bowl. Garnish with Chopped Coriander Leaves, thinly sliced Green Chilli, Fresh Cream and little amount of Butter.
- Serve Punjabi Dal Makhani with your favourite rice or chapatti or paranthas.
Notes:
- Remember to add the quantity of Salt as required as we have added it while boiling the Dal and Rajma.
- After adding the mashed Dal and Rajma, cook them under low flame as long as possible. It will make the dal thick and flavourful. If required you can add little amount of water.
- While making smoky flavour, the longer you keep the dal under smoke, the more smoky flavour it attains. But I will suggest you for only 2 minutes and not more.
- To get the restaurant style taste, add adequate amount of Fresh Cream and Butter. Health Conscious people can reduce the quantity but remember to simmer for a longer duration.
